Vegan Protein Banana Bread made with Aloha Banana Protein

Okay, who here has tried (and is totally in love with) my Classic Gluten-Free Banana Bread recipe? And who here, after reading last week’s post on Aloha, has gone out and purchased all of their products? Well if you haven’t done either, this post will quickly change that.

As we discussed last week, Aloha is a plant-based company featuring lines of protein powders, protein bars, greens, and teas that are gluten-free, dairy-free, soy-free, non-GMO, and vegan.

Aloha protein powders keep you full and feeling your best thanks to 18g of plant-based protein, omega-3s, magnesium, and other key nutrients! The protein powders come in Banana, Vanilla, Chocolate, and Mixed Berry. This week I decided to experiment with the Banana Protein Powder. It’s tasty on it’s own, but I figured it would be even more amazing when combined with my favorite banana bread recipe! And my banana bread recipes could totally use a little protein kick!

Introducing… Vegan Protein Banana Bread!

What You Will Need:
1 Cup Almond Flour
1/4 C Coconut Flour
1/4 C Buckwheat Flour
2 T Hazelnut Flour
1/2 Cup Coconut Sugar
2 RIPE Bananas
2 Chia ‘Eggs’
¼ tsp Salt
1 tsp Baking Soda
1tsp Vanilla
4T Coconut Oil
1 Scoop Aloha Banana Protein Powder
Optional: GF/DF choc chips!

What You Will Do:
Preheat oven to 350 degrees.
In a large bowl, combine gluten-free flours, baking soda, coconut sugar, Aloha Protein Powder, and salt.
In a second small bowl, mash 2 bananas.
In a third small bowl, create your chia eggs and place in the refrigerator for 5 mins or so! (1T Crushed Chia: 3T water)
Combine bananas and Chia Eggs in a (fourth) large bowl and mix until smooth.
Add coconut oil and vanilla to this bowl.

Pour dry ingredients into the bowl of wet ingredients and combine until smooth!
If you want to make chocolate chip banana bread, now’s the time to add your vegan chocolate chips!
Pour batter into a 9.5 in x 5.5 in bread pan.


Place in the oven for ~35 minutes, or until the top of your bread is nice and brown. If you stick a toothpick or knife into the bread, it should come out nice and clean! Otherwise, let it cook a bit longer!
Let bread cool for ~15 minutes.
Slice and serve!

The bread came out SO amazing! Light yet filling, and in-line with Aloha’s beliefs, this bread is made with all good-for-you ingredients. The protein powder is not only delicious in banana bread, but also in morning smoothies, banana pancakes, cookies, and more!

To get your hands on Aloha Protein Powder, click here!

Coconut Peanut Butter Oatmeal with Bob’s Red Mill Oats

Summer is here! Well ‘technically’ it will be here in one week, but this weather is giving me all the summer feels! It can be tough to stay in shape during the summer; BBQ’s are happening left and right, and who can turn down that post-work rooftop cocktail. I’ve found the best way to stay healthy during these lovely summer days is to start my day off right. And by right, I mean with a nutritious, protein packed meal.

I’m a huge fan of Bob’s Red Mill products (if you didn’t know from my countless recipes using Bob’s!), and Bob’s Old Fashion Rolled Oats are no exception. Not only are they gluten-free, but they pack 7g of protein and 3.5g of fat. The oats are easy to make and even more fun to top!!

My go-to summer oatmeal: Coconut Peanut Butter Oatmeal

What You Will Need:

For the Oatmeal:
2 C Bob’s Red Mill Old Fashion Rolled Oats
~4 C Unsweetened Coconut Milk
4 T Maple Syrup
Dash of Cinnamon
1tsp Vanilla

To Top:
Handful of Strawberries
Peanut Butter

What You Will Do:

In a medium-sized saucepan, bring coconut milk, maple syrup, cinnamon, and vanilla to a simmer.
Add oatmeal and stir periodically for ~10 minutes or until all the coconut milk has been absorbed.
Transfer to a bowl and top with strawberries and peanut butter!

 

This serving size is for two people! And believe me when I say they are two hearty portions. I’m full all morning after breakfast thanks to this combination of protein, carb, and fat! Start your day out right with Bob’s Red Mill gluten-free oatmeal… you’ll be thankful you did!!

Thank you Bob’s Red Mill for sponsoring this post! Check out more delicious healthy recipes, snag coupons and find stores near you at BobsRedMill.com!

 

 

Stoli Crushed Pineapple and Gluten Free Pineapple Coconut Bread

 

Stoli Crushed Pineapple Mojito!

If you haven’t seen or heard me obsess over the new Stoli Crushed on social media or here on NOBREAD, you may be asking what is this new yellow Stoli?! Well, Stoli Crushed launched last week in Pineapple and Grapefruit, and we at NOBREAD are obsessed. CRUSHED is made from corn and buckwheat, just like Stoli Gluten-Free, but it is also infused with 10% real fruit juice! It launched just in time for summer, a.k.a. prime BBQ season! And I’m headed to a BBQ this weekend, with Crushed in tow.

What’s amazing about Crushed is that you can serve it with club soda or use it in a fun cocktail! I for one don’t get to enjoy fun cocktails too often (bars & restaurants typically sneak too much sugar or gluten in there) so I’ve been perfecting a Pineapple Mojito recipe using Pineapple Crushed! I’m also notorious for bringing a NOBREAD BREAD with me to every event I attend, so what better time to try out a gluten-free PINEAPPLE bread!! Warning: this combo might be one of the best I’ve made to date!

Pineapple Mojito
What You Will Need:

2 parts Stoli Crushed Pineapple
1 part Lime Juice
3⁄4 part simple syrup
Muddled Pineapple
3-4 Mint Leaves

What You Will Do:

First create your simple syrup. To do so, boil 1 Cup of water in a saucepan. Once boiling, add in 1 Cup of sugar and stir until the sugar is dissolved.
When dissolved, let your syrup cool.

Muddle fresh pineapple and mint leaves together in a glass.
Add ice, simple syrup, Pineapple Stoli Crushed, and lime juice.
To fill your glass, continue adding each ingredient BUT be sure to keep your ratios in proportion!!
Top with mint leaves and serve!!

What’s better than a refreshing Pineapple Mojito on a hot summer day? A slice of our NOBREAD Gluten-Free Pineapple Coconut Bread to go along with it, of course!!

Gluten Free Pineapple Coconut Bread

What You Will Need:
½ cup over-ripe bananas, mashed (2 small or one large)
¾ cup crushed pineapple, drained
½ cup sugar
¼ cup light brown sugar
½ cup coconut oil
1 egg
½ t. vanilla extract
1½ cups all-purpose gluten free flour blend (+ ¾ t. Xanthun gum if your flour blend
doesn’t include it)
1½ t. baking powder
½ t. baking soda
½ t. salt
1 T cinnamon
¾ cup unsweetened shredded coconut

What You Will Do:

  • In a small bowl, combine your dry ingredients (sugar, brown sugar, GF flour, baking powder, baking soda, salt, and cinnamon).
  • Take two smaller bowls- in one, mash your two bananas. In the second, crush pineapple. **DON’T** puree it in a blender or Vitamix because then it will become juice! Chop it up as best you can, or crush it!
  • In a large bowl, combine mashed bananas, pineapple, whisked egg, coconut oil, and vanilla.

  • Pour the small bowl of dry ingredients into the large bowl of wet ingredients. Mix until the two are incorporated!

  • Add the unsweetened shredded coconut, and mix!

  • Line a bread pan with parchment paper or grease a pan with coconut oil. Pour the batter in.

  • Cook at 350 for ~40 minutes, or until a toothpick comes out clean.
  • Let the bread cool before adding your glaze.

Powdered Sugar Glaze:

What You Will Need:
1 cup powdered sugar
2 T Water
½ cup toasted shredded coconut

What You Will Do:

In a saucepan or skillet, combine powdered sugar and water.
Once mixed, toss in your toasted shredded coconut.
Mix quick, and pour the glaze over your cooled bread! It will harden.

And just like that, you have a delicious, gluten-free Pineapple Bread to pair with your Pineapple Mojito! Enjoy!!

Cinnamon Dusted Sweet Potato Chips

Today I pay homage to one of my favorite foods, the sweet potato. Roasted, baked, fried; I love sweet potato in all of its forms! I also love chips… maybe it’s because I love salt or maybe it’s because I like to snack, but chips are currently, and forever will be my go-to snack. I may not have a fryer, but I’ve started making my own sweet potato chips! And I’d like to think that mine are a bit healthier… without sacrificing flavor!

What You Will Need:

3- 5″ long Sweet potatoes. 1-2″ diameter
2 T Olive Oil
Pink Himalayan Sea Salt
1 T Cinnamon Powder

What You Will Do: 

Peel and Wash sweet potatoes.
Slice into circles- make your slices as thin as possible!!


Lay sweet potato slices on a baking sheet and top with 2T Olive oil. Also add Salt and Cinnamon.
Toss and mix!


Cook at 350 for 20 minutes, flip/mix sweet potato chips, and cook for another 15 minutes at 400!

The sweet potato chips will be nice and crisp when they are done cooking… and you can leave them in the oven until they’ve reached your desired level of crispiness! The cinnamon is a total plus, giving the chips a nice flavor without any added sugar. It may be June, but I will for sure be making these chips next Thanksgiving!

Keto Chocolate Chip Mug Cake

About three months ago, I started the Keto diet. In a nutshell, this means 75% of your diet should consist of healthy fats, like avocado, nuts, coconut, etc. This also means you’re restricted to eating a minuscule amount of carbs – under 20 grams per day, to be exact.

If you’re asking for a real-world application, 1 cup of kale contains about 6 grams of carbs, and a plate of pasta can set you back 41 grams. So basically, this is really hard.

The first question I asked when starting this diet was, “What the hell can I eat for dessert?” At the beginning I came up with really sad concoctions. They’re literally nauseating to think about.

I would combine almond butter, unsweetened plain yogurt, and chocolate, and microwave it all together and pretend I was eating chocolate mousse. For the record, I highly do not recommend microwaving yogurt.

Finally, I took matters into my own hands and started messing around with recipes of my own. I was in this hot and heavy mug cake phase because, well…everyone loves dessert that takes virtually zero effort to produce.

After forcing all my friends – keto and regular peeps alike – to try this cake and annoyingly asking, “Does it taste like real cake?!” a million times, I present to you the best Keto mug cake in existence (probably). Plus, it only has ~5 net carbs.

Note: if you aren’t following the Keto diet, feel free to use real milk, flour, and sugar.

Recipe originally appeared on The Bacon Princess.

What You Will Need:
2 slices bacon, diced (optional)
1 egg
2 tablespoons milk (I use coconut or almond)
2 dashes cinnamon
3 1/2 tablespoons almond flour
1/8 teaspoon baking powder
1/8 teaspoon vanilla powder (or 1/2 teaspoon vanilla extract)
2 teaspoons Lakanto Golden Monkfruit Sweetener
2 tablespoons almond butter
2 tablespoons chopped chocolate or chocolate chips

What You Will Do:

In a small frying pan, cook diced bacon for 2-3 minutes, or until completely cooked.


Remove to a small plate lined with paper towels to absorb the grease.

In a microwave-safe mug or ramekin, combine all remaining ingredients except chocolate. Fair warning, you might want to use a taller mug because this baby RISES!!


Using a fork, mix ingredients until fully incorporated. You might have to whip it a little extra to get that almond butter to break down.


Pat your bacon with paper towels to eliminate as much grease as possible.
Move to a cutting board and chop finely.


Once you have a smooth batter, mix in your bacon and chopped chocolate or chocolate chips.

Place in the microwave for 1 minute and 30 seconds.
Devour after the cake has cooled for a few. You don’t want to burn the s**t out of the roof of your mouth.

Chocolate Chip Avocado Banana Bread

Avocados. Bananas. Chocolate Chips. Need I say more?! This week’s NOBREAD Bread incorporates all of my favorite foods! Oh! And I can’t forget my favorite natural sugar, coconut sugar. I’m so curious to hear what y’all think; when I finished making it, I actually thought I did it all wrong! Turns out this unique bread has a ‘different’ outcome… but I love different, and this bread is no exception. It’s pretty amazing!

What You Will Need:

  • 1 cup Coconut Sugar
  • 4T Coconut Oil
  • 1 avocado (1/2 cup mashed)
  • 2 ripe bananas
  • 2 eggs
  • 1/4 Cup Dairy-Free Milk
  • 1 teaspoon Baking Soda
  • 2 cups Gluten-Free All-Purpose Flour
  • Dairy-Free chocolate chips

What You Will Do:

  • In one bowl, mash your banana. In another, whisk your eggs. In a third, mash your avocado. Combine all 3 in a large bowl.
  • Add coconut oil and dairy-free milk. I used almond.
  • In a small bowl, combine GF Flour, Coconut Sugar, and Baking soda. Mix together.

  • Pour your dry ingredients into your wet ingredients and mix.

  • Sprinkle in chocolate chips!
  • Pour batter in a bread pan, and top with a few more chocolate chips!
  • Cook at 350 for 50 minutes.

**NOTE: This is the one bread recipe where the good ‘ol check your bread with a toothpick trick WON’T WORK. The consistency of this bread is going to be more mushy! The bread was ready to come out at 40-45 minutes, but I left it in the oven for 50 minutes, because I wanted the outside of the bread to be nice and crisp. The contrast of crisp bread edge to soft inside is heavenly!

Honestly, this is one of the better NOBREAD Breads I’ve made!! If you are concerned about ‘tasting’ the avocado in the bread… you really don’t! And if you are concerned that the mushier inside means the bread is undercooked… no again! Can’t wait for you to try it!

Stoli Gluten Free Freeze Pops!

Summer is AROUND THE CORNER! And the only thing I love more than summertime and the beach is a cool, tasty cocktail in my hand as I enjoy the season. Fruity cocktails have always been my favorite, but often these cocktail contain ingredients that are high in sugar or high in our enemy, gluten. To remedy this, I’m making your next BBQ… or afternoon refreshment… healthy, gluten-free, and absolutely delicious! Introducing my Strawberry Lime Vodka Pops made with Stoli Gluten Free! 

What You Will Need:

Strawberry Syrup (see below)
1 Cup Fresh Lime Juice
1 Cup Stoli Gluten Free
4 Cups Water

For the syrup:
1 Cup Strawberries
1 Cup Sugar (I used Organic Cane Sugar)
1 Cup Water

What You Will Do:

  • First make the simple syrup. In a saucepan, boil 1 Cup of water.
  • Once boiling, add in 1 Cup sugar and stir until sugar is dissolved.
  • Once dissolved, let your syrup cool.
  • Add 1 Cup strawberries and bring back to a boil.
  • Let the strawberries boil for about 10 minutes… you will notice the syrup will turn red and thicken!
  • After 10 minutes let your strawberry syrup cool.

  • In a pitcher, combine strawberry syrup, 1 Cup fresh lime juice, 1 Cup Stoli Gluten Free, and 4 Cups of water.
  • Stir together.
  • Once mixed, pour into your ice pop holders! I made 6 ice pops with this quantity, and kept the remaining juice in the refrigerator so I could make more pops later… and have a glass after dinner 😉

The ice pops will take about 3 hours to freeze in a freezer. If you have difficulty removing the ice pops from the holder when you are ready to eat them, run the ice pop under cool sink water for a few seconds to loosen!

Homemade, refreshing, and guaranteed gluten-free! Summertime cocktails don’t get much better than this!

 

Marble Banana Bread

What do you do when you come home from a week away and you have SUPER ripe bananas sitting on your counter? Make banana bread! I’ve made just about every banana bread there is to make, but on my quest to make a different NOBREAD Bread each week, I’ve discovered a new recipe!

Marble breads are beautiful, and flavorful, so I figured why not kick my banana bread game up a notch, and use unsweetened cocoa powder to make a beautiful marble banana bread? You will see in my ingredient shot below a bowl of chia… I was going to use chia “eggs” and make the bread vegan, but then I realized this may mess with my color scheme, and I switched it out for traditional organic eggs!

What You Will Need:

  • 3 ripe bananas
  • 3 eggs
  • ½ cup almond butter
  • 4 tablespoons coconut oil, melted
  • 1/2 Cups almond flour
  • 2T coconut flour
  • ½ teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • pinch of Pink Himalayan salt
  • 3T unsweetened Cocoa powder

What You Will Do:

  • In a large bowl, combine your wet ingredients (3 ripe bananas, eggs, almond butter, coconut oil, vanilla)
  • In a small bowl, combine your dry ingredients EXCEPT the cocoa powder (almond flour, coconut flour, cinnamon, baking soda, baking powder, salt)

  • Pour your dry ingredients into your wet ingredients and mix.

  • Once combined, your mixture will measure to about 3 Cups. Pour 1.5 Cups in one bowl, and 1.5 Cups in the other.

  • Add 3T Cocoa Powder to ONE of the bowls, and combine.
  • Line your bread pan with parchment paper. Pour scoops of each bowl into the bread pan so that the colors rotate.

  • With a knife, swirl your mixture!

  • Bake at 350 for 35 minutes, or until a toothpick comes out clean!

  • Slice and serve! Each bite in unique, with flavors of almond, coconut, banana, and chocolate! I mean… what more could you want!

To be honest, I’ve seen prettier marble swirls… but I’d like to think this was a great first try!! I’ll work on my knife skills for my next marble cake. If anyone has any tips, let me know!

Cookie Dough Hummus with Enjoy Life Baking Chocolate

chickpeacookie1

Growing up, the only thing I loved more than making chocolate chip cookies was eating the chocolate chip cookie dough. Often, half the batter would be gone by the time I got around to baking the cookies! I also don’t know why I am speaking in the past, this is still the case! I will admit, however, that I feel guilty every time I eat the dough because not only is it SO unhealthy, but the dough always contains raw egg. Introducing my Cookie Dough Hummus; a protein packed dough that is gluten-free, dairy-free, and actually good for you!

It is officially May, which is also National Celiac Awareness Month, and my favorites over at Enjoy Life Foods and I have decided to create this PERFECT, gluten-friendly treat for all of our GF friends. The cookie dough is perfect as your next cocktail party appetizer, after-dinner dessert, midday snack, and for the parents out there, this is the kind of cookie dough you WANT your kids to be having!

chickpeacookie6

What You Will Need:

  • 1 can of chickpeas (drained)
  •  1/3 cup of  sunbutter (or any other nut-free butter!)
  •  2T Coconut Sugar
  • 2T Maple Syrup
  • 1T Olive Oil
  •  1 tsp vanilla
  •  A pinch of Himalayan salt
  •  Enjoy Life Baking Chocolate

chickpeacookie5 chickpeacookie4

What You Will Do:

  • Place Chickpeas, Sunbutter, Coconut Sugar, Maple Syrup, Olive Oil, vanilla, and salt in a food processor.
  • Blend until smooth!
  • Scoop mixture into a bowl, and sprinkle with Enjoy Life Chocolate Chips.

chickpeacookie2

The chocolate chips totally make the Cookie Dough Hummus complete, and add just the right amount of sweetness!

chickpeacookie

6-Ingredient Coconut Bread

coconutbread

It’s Thursday afternoon and I’m about to go away for the weekend… but I haven’t done my NOBREAD BREAD of the week! I’m also out of a lot of ingredients, as I tend to cut back on the grocery shopping when I’m about to leave. Well, good thing I have a ton of recipes up my sleeve that can be done quickly and require minimal ingredients. Introducing out gluten-free coconut bread, with peanut butter coconut frosting!

coconutbread7

What You Will Need:
6 Large Eggs
1/2 Cup Melted Coconut Oil
1 T Honey
1tsp Baking Powder
3/4 Cup Coconut Flour
Pinch of Salt

Toppings: Coconut Shavings, Peanut Butter, Coconut Milk (unsweetened)!!

cocnutbread4

What You Will Do:
In a large bowl, crack and whisk 6 Eggs. Add melted Coconut Oil and Honey.
Once combined, add Baking Powder, Coconut Flour, and Salt.

coconutbread6 coconutbread5
Stir together until smooth!
Pour mixture in a bread pan, and cook at 350 degrees F.
At the 15 minute mark, remove the bread and top with coconut shavings (optional). Place bread back in the oven, and cook for 15 more minutes.

coconutbread2

Peanut Butter Coconut Frosting:
I used 1/4 cup peanut butter and 1/4 cup coconut milk. I added both to a microwavable bowl, heated for one minute, stirred, and added to the bread. The consistency will be more like frosting versus a typical peanut butter drizzle.

coconutbread1

40 minutes later this bread is ready to go! The peanut butter definitely makes it, but maybe that’s because I’m obsessed with anything peanut butter and coconut flavored. One ingredient I think the bread could use is coconut sugar… but I’m kind of loving the my low-carb and low-sugar ways right now, so this bread definitely goes in the healthy category!

Paleo Chocolate Avocado Bread

chocolateavocado

My three favorite foods (and ingredients to cook with) are avocado, CHOCOLATE, and coconut. Can’t you tell from my Instagram?! Recently, I’ve been trying to cut back on the chocolate, especially after my Pinnertest told me I have  an intolerance to cocoa. Well thank God for for cAcao;  chocolate’s bigger, cooler sister! According to Foodfacts, “raw cacao powder has more than 300 phytochemicals and nearly four times the antioxidant power of regular dark chocolate, and contains protein, calcium, carotene, thiamin, riboflavin, magnesium, and sulfur.”

I’ve wanted to make a Chocolate Avocado bread for SO long now. I’ve seen chocolate avocado mousse, pudding, and muffins, and I’ve always been intrigued, so I figured it would be the perfect recipe for my next NOBREAD bread! I’ve tried Chocolate Zucchini bread in the past, too, and I’ve always loved the way it tasted. But let’s be real, Avocado  > Zucchini. Well in digging around for recipes and testing combinations, I decided to one up my dream bread and make it paleo! Introducing my Paleo Chocolate Avocado Bread, using Almond Flour to give it that nice bread consistency, and honey for a nice, natural sweet flavor.

chocolateavocado10

What You Will Need:
1.5 Cups Mashed Avocado (~2 small avocados)
3 T Melted Coconut Oil
1 tsp Vanilla Extract
3 T Honey
2 Eggs
2 Cups Almond Flour
1 tsp Baking Soda
1/4 Cup Cacao Powder
Dash of Salt

What You Will Do:

Mash two small avocados and set aside.
Separately, combine all wet ingredients (eggs, melted coconut oil, honey, and vanilla).
In a large bowl, combine all dry ingredients (Almond Flour, Cacao Powder, Salt,  Baking Soda).

chocolateavocado9 chocolateavocado8chocolateavocado7
Pour wet ingredients into the large bowl of dry ingredients.
Once combined, add your avocado puree! Use a blender to make your avocado puree nice and smooth if you have trouble getting a smooth consistency by mashing with your hand.

chocolateavocado7 chocolateavocado6
Stir together until totally smooth!
Pour into a bread pan, and cook at 350 degrees F for 35 mins, or until a toothpick comes out nice and clean.

chocolateavocado4

chocolateavocado3

The bread is delicious on it’s own… but honestly… an added cacao sauce is a must!!!

RAW CACAO SAUCE

chocolateavocado2

  • 4 T melted Coconut Oil
  • 2 T Maple Syrup
  • 3 T Cacao Powder (or regular cacao powder if you don’t have)
  • 1 tsp vanilla

Combine all ingredients in a small bowl, and pour over your bread! If you let your sauce sit over time, it will thicken.

chocolateavocado1

For the chocolate lover, this bread is your DREAM. You actually can’t really taste the avocado, just a whole lot of cacao and coconut. But the avocado gives an amazing, smooth consistency. My one advice is that you really mash the avocado up or puree it so that it is totally smooth. If there are chunks in your batter they don’t dissolve and they will cook in a chunk!

Chocolate Molds with Enjoy Life Chocolate Chips!

enjoylifeeaster1

Have you ever wondered how to make a chocolate mold? I don’t know about you, but every Easter growing up my mom bought an Easter Bunny mold, and before devouring the bunny I always wondered how it was made! Yes, I know, I was a curious little one. Well recently, while playing around with my Enjoy Life Baking chocolates, I realized just HOW easy molds are to make!

With Easter coming up, I figured a bunny mold, like the one I loved so much as a kid, would be the perfect mold to make. In searching online for the perfect bunny, I realized there is basically a mold out there for everything. Every holiday, season, occasion… you name it, there’s a mold for it! So if you don’t celebrate Easter, or just don’t like bunnies, you can make flowers, hearts, footballs and more!

enjoylifeeaster2

What You Will Need:
3 Bags of Enjoy Life Mega Chunks Chocolate Chips
A mold of your choosing!
Optional: 1-3T Coconut Oil

enjoylifeeaster

What You Will Do:
Melt one bag of Chocolate Chips in a microwavable bowl. Cook for 90 seconds, stir, and then 30 seconds more until it is melted.
Pour your melted chocolate into the mold!
Repeat this with the remaining bags of chocolate chips until the mold is full!
For this bunny, it took me 3 bags of chocolate chips!
**Note: I have coconut oil listed as an optional ingredient. I love adding good fats, so if you want more fats with a little coconut kick, add 1T of Coconut Oil per bag of chocolate chips.
If you let your bunny sit out at room temperature, it will be nice and solid in no time at all! Place in the refrigerator for a nice, chilled bunny.
Simply remove the chocolate from the mold, and just like that, you’re done!

enjoylifebunny