Chocolate Peanut Butter Matzo Squares

Passover dessert is not really known for being so great (think dry flour less cardboard), but these were awesome! Chocolate & Peanut Butter to me is always a winning combination 🙂 Not everyone eats peanuts/legumes during the holiday so you can always substitute Almond butter and I’m sure would be amazing too! Also to make this as a Non-Passover dessert you can use graham cracker meal or maybe even try coconut flour! mmmm ideas!

My dear friend Lisa posted these on her site and I’m so happy, and so was the rest of my family! YUM!!!!!

Chocolate Peanut But

Chocolate Peanut Butter Matzo Squares
recipe from lisasprojectvegan.com

1 1/4 cup organic natural peanut butter (room temperature)
4 tablespoons Earth Balance (1/2 stick, softened)
1 cup vegan powdered sugar
1 cup of matzo meal (approx 3 sheets processed)
1 cup vegan chocolate chips
coarse sea salt (optional)

Combine the peanut butter and Earth Balance.  Use a hand mixer and if it gets to tough, use your hands.  Work the powdered sugar in 1/2 a cup at a time.  When that is thoroughly combined, add the matzo meal and 1/2 cup of the chocolate chips.   Combine well.  Lightly grease a small square pan (mine is a 8×8 baking pan) and set the mixture in by really pressing it down firmly so it is even.   Melt together 1/4 cup of the peanut butter and the other 1/2 cup of the chocolate chips.  Pour it over the top of the crust and spread it out evenly.  If using sea salt, sprinkle on (I did so on half) Place in the refrigerator to set (at least an hour.)  Cut into squares and serve!  Enjoy!

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Zucchini Chocolate Chip Cookies

Of course I love all things veggie but sometimes and for some people you have to sneak them in there. So this is a great dessert recipe that also has a bunch of zucchini hidden inside 🙂  These taste just like chocolate chip cookies – YUM – but with a great added bonus! I am sure by the time my little kiddos are ready to eat cookies they will already be super veggie lovers, but I still think, why not have the extra fiber and veggies in there 🙂

Zucchini Chocolate Chip Cookies
2 1/2 dozen cookies

Wet Ingredients
1 Ener-G Egg Replacer
1/2 cup earth balance
1/2 cup brown sugar
1/3 cup agave
1 tablespoon vanilla extract
Dry Ingredients
1 cup white flour
1 cup whole wheat flour
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg

1-2 cup finely shredded zucchini (I like to use more, as it is a great way to sneak a veggie into a dessert!)
12 oz chocolate chips..vegan

  1. Pre-heat oven to 350 Degrees.
  2. Combine wet ingredients in a medium sized bowl.
  3. Combine dry ingredients in a large bowl.
  4. Combine zucchini and chocolate chips into the wet ingredients and blend well.
  5. Mix all ingredients together and mix well.
  6. Drop by spoonful (I love to use a small ice cream scooper) onto greased baking sheet or silicon baking sheet, and flatten with the back of a spoon.
  7. Bake for 13- 15 minutes.
  8. Cool on a rack and enjoy!

Vegan Peanut Butter Mousse

Addictive does not even describe how good this is! You are lucky if it makes it out of the blender to serve. Have fun with this and change up the toppings or get super creative and make a pudding pie or cake with the mousse.

This one is so super easy to whip up but be careful, not sure we should have mousse EVERY day 🙂 ENJOY!

Vegan Peanut Butter Mousse

1 cup peanut butter
16 oz firm silken tofu (not the vacuum packed kind – I used Nasoya)
1/2 cup agave
1/2 cup vegan cream cheese
1 1/2 tablespoon vanilla extract

Blend tofu and peanut butter in blender or food processor until smooth. Add cream cheese and blend more, scraping down the sides. Add agave and vanilla and blend again.

Assemble with toppings or just enjoy alone (maybe even straight out of the blender :))

Toppings Ideas

bananas
strawberries
other fruit
granola
banana bread crumbles
chocolate chips

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