Vegan

Name: Chocolate Coffee Donuts with Coffee Icing
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 55 min
Yield: 12 Donuts
Cuisine: American
Ingredients: 1/4 cup coconut sugar (or cane sugar); 1/4 cup honey (or maple syrup); 1/4 cup plant-based milk; 1 Tbsp instant coffee granules; 1/2 cup dairy-free yogurt; 2 large eggs (or flax eggs); 2 Tbsp vegetable oil (I used olive oil); 1 tsp vanilla extract; 1 cup unsweetened applesauce; 1 1/2 cups all-purpose flour; 1 cup natural cocoa powder; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 2 1/4 cups powdered sugar, sifted; ~3 Tbsp plant-based milk; 1-2 tsp instant coffee granules (to taste); 1/2 tsp vanilla extract

Chocolate Coffee Donuts with Coffee Icing (DF + vegan option)

March 31, 2020 by Rachael Ng Leave a Comment

There’s something about a sprinkled donut that will always lighten my mood. It’s a tense time in the world right now, and we’re avoiding leaving our house as much as we can. This means we’re definitely not going out of our way to stop by the local donut shop. These Chocolate Coffee Donuts totally hit the spot, though, and they’re better for you that what’s traditionally found at a shop. A bit of work? Yes. But I promise you that homemade baked donuts are actually so easy.

Since these donuts are baked in a donut pan (sort of like a muffin pan), they really could not get easier. The directions are like other quick bread recipes where you’ll mix the wet and dry ingredients separately and then combine them. Once the donuts cool, it’s time to dip those babies in some coffee flavored icing! I’ve found it’s easiest to mix my icing in a cereal bowl – you want it to be deep enough to dip the donuts. Then go slow, dipping the top of each donut until the glaze fills the hole. Lift the donut up and let the extra glaze drip off, shaking the donut a little to help. As long as your icing is thick enough, it shouldn’t drip or run down the side of your donuts. You’ll want to sprinkle the donuts after each dip to ensure the icing doesn’t set before you can get your sprinkles on.

Yield: 12 Donuts

Chocolate Coffee Donuts with Coffee Icing

Baked chocolate donuts flavored with plenty of cocoa and strong black coffee. A sweet, coffee-flavored icing (and chocolate sprinkles!) tops the donuts to balance the deep coffee flavor.

Prep Time 1 hour

Cook Time 25 minutes

Additional Time 30 minutes

Total Time 1 hour 55 minutes

Ingredients

Donuts

1/4 cup coconut sugar (or cane sugar)
1/4 cup honey (or maple syrup)
1/4 cup plant-based milk
1 Tbsp instant coffee granules
1/2 cup dairy-free yogurt
2 large eggs (or flax eggs)
2 Tbsp vegetable oil (I used olive oil)
1 tsp vanilla extract
1 cup unsweetened applesauce
1 1/2 cups all-purpose flour
1 cup natural cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Coffee Icing

2 1/4 cups powdered sugar, sifted
~3 Tbsp plant-based milk
1-2 tsp instant coffee granules (to taste)
1/2 tsp vanilla extract

Instructions

Bake the Donuts

Preheat your oven to 350°F and spray a regular donut pan with non-stick spray - I like to use olive oil spray.
In a medium bowl, whisk together the coconut sugar and honey. Whisk in the milk, instant coffee, yogurt, eggs, oil, and vanilla. Finally, stir in the applesauce and set the wet ingredients aside.
In a large bowl, sift the flour and cocoa powder. Whisk in the baking powder, baking soda, and salt. Add the liquid ingredients and use a large spoon or silicone spatula to gently mix the batter until no flour pockets remain.
Spoon or pipe the batter into the greased donut wells - I like to add my batter to a piping bag (no piping tip necessary) for clean and easy filling - and fill each well to the top.
Bake donuts at 350°F for 10-12 minutes or until a toothpick inserted into a donut comes out clean. Allow donuts to cool in the pan for five minutes and then turn the pan over to release the donuts onto a cooling rack.
Allow your donut pan to cool completely and then repeat steps 4-5 for the remaining donuts.

Ice the Donuts

Once all of your donuts are baked and totally cooled, you can begin making your icing. In a small, microwaveable bowl, combine 3 Tbsp warm milk with 1-2 tsp instant coffee granules; set aside.
In a medium bowl, add the powdered sugar and vanilla extract and stir. Add the milk/coffee 1 tsp at a time until your icing reaches a thick yet pourable consistency - it's important that the icing isn't too thin since we want a decent layer of icing and not a thin glaze.
Carefully dip the top of each donut in the icing, allowing the excess icing to drip off. Turn each donut right side up and immediately sprinkle with the topping of your choice. I like to do this one donut at a time so the icing doesn't set before I can get my sprinkles on! If your icing starts to get too thick, pop it in the microwave for 5 seconds to thin it out.
Enjoy the iced donuts immediately. I don't recommend icing these in advance. If you have leftovers, store them in an airtight container in the refrigerator.

Notes

These donuts are best to eat the day you bake them. If you live in a warm climate (or your home is on the warmer side) you'll want to store the iced donuts in the refrigerator.

Chocolate Orange Cupcakes (DF + vegan option)

March 16, 2020 by Rachael Ng Leave a Comment

I’m back at it again with the chocolate and orange, because it’s one of my favorite combos and I just can’t get enough. These cupcakes are moist and fluffy and topped with an amazing chocolate orange buttercream frosting made with vegan butter! Swap the eggs out for flax eggs in the cupcakes, and you’ll have delicious, can’t-tell-they’re-vegan vegan cupcakes!

The cupcakes are made with oil instead of butter, and you’ll hand mix the batter. No stand mixer or beaters required for the batter. And no alternating ingredients. Just simple mixing. The buttercream comes together easily (with a hand mixer!) and is one of my favorite non-dairy treats – that’s because it tastes just like regular, indulgent, and totally delicious buttercream!

Some of the ingredients I like for these cupcakes, along with possible substitutes:

Coconut sugar is a low GI, unrefined sugar. It tastes nothing like coconut, and it’s better for us than regular cane sugar – it’s my favorite, go-to sweetener for baked goods! If you don’t have this on hand, feel free to replace it with any kind of cane sugar (raw, white, or brown).

Raw cane sugar is just an unrefined version of the white sugar we all know and love. It’s less processed and usually organic. Again, this can be replaced with more coconut sugar or another kind of cane sugar.

Coconut oil adds much needed moisture to these cupcakes. You can replace it with your favorite oil – I recommend avocado or olive oil.

Eggs can be replaced with flax eggs. For three flax eggs, mix 3 Tbsp flaxseed meal with 9 Tbsp of warm water; allow to thicken for 5 minutes.

Oat milk has become my absolute favorite plant-based milk. It’s creamy and sweet, and I’ve been loving it in everything. Of course, you can use whatever plant milk you’d like.

Orange zest, extract, and juice all add to the wonderful orange flavor we love in these chocolate cupcakes. Don’t skimp!

Dutch process cocoa powder is richer in flavor and darker in color than regular (natural) cocoa. I like it for the frosting here because it helps balance the sweetness of all that powdered sugar and creates a beautiful color. Feel free to use natural cocoa powder in its place OR, for a richer frosting, replace some of the powdered sugar with more cocoa powder.

Vegetable shortening helps thicken the vegan buttercream, stiffening it a bit to allow for melt-free piping. You can use more vegan butter in its place, but your frosting may be a little melty after piping.

Yield: 18 Cupcakes

Chocolate Orange Cupcakes

Super moist, naturally flavored chocolate orange cupcakes topped with a decadent, can't-tell-it's-vegan chocolate orange buttercream!

Prep Time 1 hour

Cook Time 15 minutes

Additional Time 1 hour

Total Time 2 hours 15 minutes

Ingredients

Chocolate Orange Cupcakes

1 3/4 cup unbleached all-purpose flour
3/4 cup natural (regular) cocoa powder
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup coconut sugar
1/2 cup unrefined (raw) cane sugar
3 large eggs, room temp
2/3 cup coconut oil, liquid
1/2 cup orange juice
1 tsp vanilla extract
1 tsp orange extract
1 cup oat milk, hot
Zest from 3 medium oranges

Chocolate Orange Buttercream

1 cup vegan butter (2 sticks), softened
1/4 cup vegetable shortening
Zest from 3 medium oranges
3/4 tsp orange extract
1 tsp vanilla extract
7 cups powdered sugar
1 cup Dutch process cocoa powder
6-8 Tbsp orange juice

Instructions

For the Cupcakes

Preheat your oven to 350°F and line a regular cupcake pan with paper liners. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
In a large bowl, sift the flour and cocoa powder. Whisk in the baking powder, baking soda, and salt, whisking until ingredients are uniform in color; set aside.
In a medium bowl, whisk together the sugars and eggs. Whisk in the liquid coconut oil, orange juice, and vanilla and orange extracts. Add the liquid ingredients to the dry and gently mix together.
Finally, add the hot oat milk and fresh orange zest and stir until totally combined - the batter will be very thin.
Fill the cupcake liners 3/4 full (you should have about 18 cupcakes). Bake at 350°F for 13-15 minutes or until the cupcakes spring back when lightly tapped. Alternatively, you can insert a toothpick into the middle of a cupcake - you'll know they're down when there are a few crumbs on the toothpick.
Allow cupcakes to cool in the pan for five minutes, and then gently transfer them to a cooling rack to cool completely.

Prepare the Frosting

In a large bowl, beat together the vegan butter and vegetable shortening until smooth. Beat in the orange zest, and the orange and vanilla extracts.
Sift in 1 cup of the powdered sugar and the cocoa powder and beat until well combined.
Beat in the remaining powdered sugar and the orange juice, alternating between the two. For example, beat in another 3 cups of powdered sugar, then beat in 3 Tbsp of orange juice, add the rest of the powdered sugar, and then add orange juice until the frosting reaches a thick and stiff consistency that's still easily spreadable.
Add frosting to a piping bag (or gallon plastic bag) fitted with your choice of piping tip - I used a Wilton 1M tip. I like to place the piping bag, with the tip, into an empty glass, folding the excess bag over the edge of the glass. Then you can easily fill the bag with frosting.
Pipe the frosting onto the cupcakes, starting from the outside edge and going toward the middle as you work your way up. Keep the pressure steady and the bag upright as you pipe.
Top cupcakes with your choice of toppings. I chose a spoonful of melted chocolate (thinned with olive oil*), orange zest, and a chocolate ball.
Store leftovers in an airtight container at room temperature for maximum freshness.

Notes

This frosting recipe makes enough to pipe 18 regular cupcakes with some frosting leftover.
For a chocolate drizzle, melt ~1/4 cup of chocolate chips and then stir in olive oil, a small splash at a time, until the chocolate is thin enough to drizzle - you want it to stream continuously off of a spoon.

Did you make this recipe?

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More orange + chocolate recipes:

Orange Dark Chocolate Chunk Cookies (dairy-free + vegan option)

Grain-Free Orange Brownies (dairy-free)

Orange Cranberry Chocolate Chunk Cookies (dairy-free)

Orange Dark Chocolate Chunk Cookies (DF + vegan option)

March 10, 2020 by Rachael Ng 1 Comment

Who else loved those orange flavored chocolate oranges as a kid?! You know, the ones that are – for whatever reason – popular at Christmas time. I’m going to go ahead and say those little, smack-able oranges are the sole reason I’m such a fan of chocolate orange flavored desserts as an adult. Orange chocolate bars, orange brownies, orange chocolate cupcakes (coming soon!) – I’ll take them all!

These cookies are the perfect mash up of orange and chocolate. Dark chocolate cookies (thanks to the wonderfully rich Dutched cocoa) with pools of melted dark chocolate chunks and tons of fresh orange zest. For me, the orange zest adds just enough flavor without being overwhelming. And then I added more on top of each cookie because just look how pretty it is!

This cookie dough comes together like any other standard dough – mix wet, then dry, and stir it all together with a big spoon. There’s no refrigeration required (woo hoo!), so you’re only minutes away from delicious and rich orange chocolate cookies!

Some of the ingredients I like for this recipe:

Vegan butter keeps these cookies tasting like regular, butter-filled cookies! If you’d like, you can replace it with solid coconut oil (either refined, which is flavorless, or unrefined). Tip: if using coconut oil and it’s liquid, you can place it in the refrigerator until it solidifies.

Coconut sugar is my go-to sugar for baked goods. It’s low GI, unrefined, and tastes nothing like coconut! It’s a bit better for us than regular white sugar, so I like to use it whenever I can.

Brown sugar lends moisture and sweetness to these cookies. With the added molasses in brown sugar, these cookies come out wonderfully chewy.

Dutch process cocoa powder is richer in flavor and darker in color than regular cocoa powder. The chocolate flavor is heightened with this kind of cocoa powder, but if you’re having a hard time finding it at your local store, you can use natural (regular) cocoa powder. Tip: Hershey’s Special Dark Cocoa has been reformulated to contain 100% Dutched cocoa.

Dark chocolate chunks (chopped from a chocolate bar) create those wonderful melty pools of chocolate! Chocolate chips or chunks from a bag are made to keep their shape, so if you want the melty pools then go for the chopped chocolate! Tip: Trader Joe’s sells 1 pound bars of dairy-free dark and semi-sweet chocolate for $5 – perfect for baking!

Yield: 20 Cookies

Orange Dark Chocolate Chunk Cookies

The perfect dark chocolate cookies, loaded with dark chocolate chunks and lots of fresh orange zest! Crispy at the edges and chewy in the middle, these rich, citrus-y cookies make for a delicious chocolate treat!

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

1/2 cup vegan butter, softened (or solid coconut oil)
1/2 cup coconut sugar
6 Tbsp brown sugar
1 large egg, room temp
1 tsp vanilla extract
3/4 cup unbleached all-purpose flour
6 Tbsp Dutch process cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cup chopped dairy-free dark chocolate or chocolate chips
Zest of 2 large oranges (+ extra for topping, if desired)

Instructions

Preheat your oven to 350°F and line a baking sheet with parchment paper. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
In a large bowl, beat together the vegan butter and sugars. Beat in the egg and then the vanilla; set aside.
In a medium bowl, sift the flour, cocoa powder, baking soda, and salt. Whisk together until uniform in color. Add the dry ingredients to the wet and use a large wooden spoon or spatula to mix until nearly combined. Stir in 1 cup of the chopped chocolate and the orange zest.
Scoop dough balls 1.5 Tbsp in size. Top each dough ball with extra chopped chocolate (you should have 1/4 cup remaining for this purpose). Bake six cookies at a time at 350°F for 5 minutes. Allow cookies to cool for 2 minutes on the baking sheet before transferring to a cooling rack. If desired, sprinkle cookies with extra orange zest.
I recommend enjoying these cookies warm! Store leftovers in an airtight container at room temperature.

Notes

For vegan cookies: replace the egg with 1 flax egg (1 Tbsp flaxseed meal + 3 Tbsp water, mix and allow to thicken for 5 minutes)

Orange Loaf with Almond Buttercream (DF)

January 17, 2020 by Rachael Ng Leave a Comment

It’s citrus season – yay! – and I have been on an orange kick. Pregnancy related? Perhaps. Nonetheless, give me ALL the orange juice and orange desserts, please! I was craving my Orange Almond Muffins but also wanted cake (because frosting), so I re-created my muffin recipe in a loaf pan and then topped it off with a delicious, simple buttercream flavored with almond extract. Talk about good.

I’ve been really into almond extract frosting since eating an almond cupcake at a local bakery. And creating my own, dairy-free almond frosting was a no-brainer since I only needed to swap out the standard vanilla extract for almond. So easy. And such a perfect pairing with the orange loaf.

For this quick bread, you’ll mix the liquid and dry ingredients separately, combine them, and bake them all up in a loaf pan. Once cooled, you’ll whip up a simple vegan buttercream (of course you can use regular butter, too!) to spread over the top. It’s like cake, but less sweet. And you can control how much frosting you use, so feel free to add as little as you like. Or, if you’re like me, slather the whole batch onto that loaf and don’t look back.

Some of the ingredients I like for this recipe + how you can substitute some of them:

Coconut sugar is my go-to sweetener for most baked goods. It’s unrefined, low GI, and doesn’t taste like coconut. If you prefer, you can use granulated white sugar or brown sugar in its place.

Olive oil is a staple in my pantry, and I love the fact that it’s always in liquid form, making it quicker and easier to use than coconut oil or vegan butter. It adds moisture to this recipe, so feel free to swap it out with your favorite oil. Be aware that if you melt down coconut oil as as substitute, your other ingredients must be room temperature.

Unsweetened applesauce adds additional sweetness and moisture to this loaf. It’s another of my go-to ingredients for my quick breads and cakes because I love the moist texture it helps me achieve. Plus, it’s not loaded with extra sugar, nor does it create any apple taste in the final product.

Whole wheat pastry flour is my absolute favorite flour for muffins. I promise it makes a huge difference in the fluffiness of this recipe. I’ve made my quick breads with both WWPF and regular all-purpose flour, and I’m always disappointed in the texture the AP flour creates since it’s simply not as light or fluffy. However, you can use regular all-purpose flour if you’d like (or if it’s more convenient) – your loaf just won’t be as fluffy.

Orange juice + orange zest are both necessary for the wonderful orange flavor of this bread. The fresh orange zest is where it’s at, and I’m really not sure you can add too much!

Vegan butter (in stick form!) helps create the best, like-the-real-deal vegan buttercream. Along with a little bit of vegetable shortening, you’ll get a spreadable but firm buttercream perfect for swirling. If you’d prefer to not use shortening, you can use more vegan butter instead, but your frosting will not be as stable.

Almond extract is another necessary ingredient! I love how it tastes in both the bread and the frosting in this recipe. If you know you’re not the biggest fan of almond extract, you can easily turn this into an orange vanilla loaf by swapping the almond extract with vanilla extract in both the loaf and the frosting.

Yield: 8 Slices

Orange Loaf with Almond Buttercream

Orange almond quick bread flavored with fresh squeezed OJ, orange rind and almond extract! An easy and delicious loaf paired perfectly with a fluffy vegan almond buttercream - a mouth-watering twist on standard vanilla frosting.

Prep Time 30 minutes

Cook Time 40 minutes

Additional Time 1 hour

Total Time 2 hours 10 minutes

Ingredients

Orange Loaf

2 large eggs, room temp (or 2 flax eggs*)
1/3 cup coconut sugar
1/4 cup olive oil
1/4 cup plant-based milk
1/4 cup orange juice
2/3 cup unsweetened applesauce
1 1/2 tsp almond extract
1 1/2 cups whole wheat pastry flour (or all-purpose flour**)
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 Tbsp fresh orange zest (3-4 medium oranges)

Almond Buttercream

1/4 cup vegan butter stick, room temp
2 Tbsp vegetable shortening (or more vegan butter***)
1/4-1/2 tsp almond extract, to taste
1 1/2 cups powdered sugar
2-4 tsp plant-based milk

Instructions

Make the Quick Bread

Preheat your oven to 350°F and generously spray an 8x4" loaf pan with non-stick spray (I used olive oil spray). Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes. Now is also a good time to set your vegan butter out on the counter to soften.
In a medium bowl, whisk together the eggs (or flax eggs), coconut sugar, olive oil, "milk", orange juice, almond extract, and applesauce; set aside.
In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Add the liquid ingredients to the dry and gently mix until nearly combined. Add in the orange zest and mix until no four pockets remain.
Pour batter into your prepared loaf pan and bake at 350°F for 30-40 minutes or until a toothpick inserted into the middle of the loaf comes out with a few crumbs.
Allow loaf to cool in the pan for 10 minutes then turn it over onto a cooling rack, flipping the loaf right side up once it pops out. If your loaf seems stuck, use a butter knife to loosen the edges before turning the pan over. Allow your loaf to totally cool before making your frosting.

Make the Frosting

In a medium bowl, beat together the softened vegan butter and shortening until smooth. Beat in 1/4 tsp of the almond extract, and then the powdered sugar. Taste the frosting to see if you'd like to add the extra 1/4 tsp of almond extract (I did), and then beat it in. Finally, beat in the plant-based milk 1 tsp at a time until you reach a thick but spreadable consistency.
Top the cooled loaf with the frosting as much as you'd like!) and use a small icing spatula to evenly spread it over the top, swirling as desired. Top with more orange zest or sprinkles. If your frosting seems at all melty, pop the entire loaf in the refrigerator for 10 minutes. Slice and enjoy!
Store leftovers in an airtight container at room temperature or in the refrigerator if your home is warm.

Notes

*2 Flax Eggs = 2 Tbsp flaxseed meal + 6 Tbsp warm water. Mix and allow to thicken for 5 minutes

**All-purpose flour will yield a less fluffy bread

***Using all vegan butter will result in a softer, less firm buttercream

Vegan Double Chocolate Muddy Buddies

January 9, 2020 by Rachael Ng Leave a Comment

Muddy Buddies (aka Puppy Chow) is another one of those super sweet desserts I remember eating as a kid. It’s so simple, easy to make, and combines three of my favorite things: chocolate, peanut butter, and sugar. Yes. the original recipe has loads of powdered sugar. I haven’t made original Muddy Buddies in ages as it’s tooth-achingly sweet and totally addictive!

I had a box of Chex cereal – a peanut butter flavored one that I bought on a whim during a major hunger strike at Target last week – that wasn’t going to get eaten (apparently I don’t like PB Chex), so I decided to whip up a quick batch of my own Muddy Buddies with ingredients that are a bit better for you. And, of course, I toned down on the powdered sugar coating by swapping some of the sugar with cocoa powder and arrowroot starch. The starch is flavorless while adding bulk to the necessary powder coating.

I’ve also used a smaller portion of fat – coconut oil – and opted for natural peanut butter instead of the oil and sugar-laden kind. If you prefer dark chocolate vs semi-sweet (which is what I used) you can make these with even less sugar! Choose whatever Chex cereal you’d like, and you’re on your way to an easy and delicious weeknight snack.

If you’ve never had Muddy Buddies before, then I promise you’re in for such an easy snack. You’ll basically coat the cereal with the melted chocolate, peanut butter, and oil and then toss it all in a mixture of powdered sugar, cocoa, and arrowroot. So. Simple. And you don’t even need to wait for it to set – you can dig in right away! Store the leftovers in an airtight container at room temperature, but I promise these won’t last long.

Some of the ingredients I like for this recipe:

Coconut oil replaces margarine or butter in this recipe and helps thin the chocolate peanut butter mixture. Feel free to use vegan butter instead!

Natural peanut butter adds that traditional peanut butter flavor without any of the added oils or sugar. For a nut free option, try using tahini or sunflower butter.

Arrowroot starch mixes with the powdered sugar to add volume to the powdered ingredients. It’s flavorless and makes for a great substitute in this recipe that traditionally calls for only powdered sugar.

Cocoa powder is another better-for-you alternative to the all-powdered sugar original recipe. It also adds a double chocolate element to this recipe, so feel free to use even more – replacing some/all of the starch – if you’d like!

Powdered sugar is necessary for that traditional, sweet Muddy Buddies flavor! If you opt for a powdered coconut sugar or sugar-free powdered “sugar” then the taste will be affected (and I cannot vouch for this).

Yield: 6 Cups

Vegan Double Chocolate Muddy Buddies

Classic chocolate peanut butter Muddy Buddy treats made better-for-you with coconut oil, natural peanut butter, and less powdered sugar! With a double does of chocolate, this indulgent treat is the perfect sweet snack!

Prep Time 30 minutes

Total Time 30 minutes

Ingredients

6 cups Chex cereal
2/3 cup dairy-free chocolate chips or chopped chocolate (semi-sweet or dark)
1/3 cup natural peanut butter
1 Tbsp coconut oil
1 tsp vanilla extract
2/3 cup powdered sugar
1/4 cup arrowroot starch
1/4 cup cocoa or cacao powder

Instructions

Line a baking sheet (or a portion of your counter) with parchment paper, wax paper, or foil. In a large bowl, measure out 6 cups of Chex cereal and set aside.
In a medium bowl, sift the powdered sugar, arrowroot starch, and cocoa powder. Whisk until totally combined and uniform in color; set aside.
In a small bowl, melt together the chocolate, peanut butter, and coconut oil. If microwaving, heat in 30 second intervals, stirring between each one. Stir in the vanilla extract. Pour the chocolate mixture over the cereal and gently mix with a large spoon or spatula.
In another large bowl, add the powdered sugar mixture and chocolate covered cereal. Cover the top with a lid or a flat object like a baking sheet or cutting board and shake the bowl until cereal is evenly coated with the powder.
Pour Muddy Buddies onto your prepared baking sheet to set or eat right away! Store leftovers in an airtight container at room temperature.

Notes

I recommend using a clean bowl to shake the powdered sugar mixture with the chocolate covered cereal so the powder doesn't stick to the sides of a chocolate-y bowl.
Recipe adapted from Chex

Vegan

Ingredients

Donuts

Coffee Icing

Instructions

Notes

Recommended Products

Did you make this recipe?

Some of the ingredients I like for these cupcakes, along with possible substitutes:

Ingredients

Chocolate Orange Cupcakes

Chocolate Orange Buttercream

Instructions

Notes

Did you make this recipe?

More orange + chocolate recipes:

Orange Dark Chocolate Chunk Cookies (dairy-free + vegan option)

Grain-Free Orange Brownies (dairy-free)

Orange Cranberry Chocolate Chunk Cookies (dairy-free)

Some of the ingredients I like for this recipe:

Ingredients

Instructions

Notes

Recommended Products

Nutrition Information:

Yield:

Serving Size:

Did you make this recipe?

More orange recipes:

Orange Loaf with Almond Buttercream (dairy-free + vegan option)

Grain-Free Orange Brownies (dairy-free)

Soft & Chewy Orange Sugar Cookies (dairy-free)

Glazed Orange Almond Muffins (dairy-free + vegan option)

Some of the ingredients I like for this recipe + how you can substitute some of them:

Ingredients

Orange Loaf

Almond Buttercream

Instructions

Notes

Recommended Products

Did you make this recipe?

More orange recipes:

Some of the ingredients I like for this recipe:

Ingredients

Instructions

Notes

Recommended Products

Nutrition Information:

Yield:

Serving Size:

Did you make this recipe?

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