Category Archives: Sweets

Chocolate Donuts with Peanut Butter Frosting

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Chocolate Donuts with Peanut Butter Frosting

I had some organic peanut butter, without any palm oil, and was really in the mood for something chocolate and peanut butter, but different than the usual “peanut butter chocolate chip cookies” or something of the like. Mini donut maker joins the party and BAM! Vegan, Gluten Free, Soy Free mini donuts.
I personally could have had the donuts themselves be chocolatier, but with the mini chocolate chips added on as decoration at the end, it was a nice balance. Sidenote: I very much adore chocolate, so basically everything can have more chocolate and be good by me. hahaha.





Donut Batter
3/4 cup GF Flour (I used Bob’s Red Mill 1-to-1 baking flour)
3 TBS vanilla protein powder (I used Vega Vanilla)
1/2 tsp xanthan gum (if you don’t have it, it will be ok without)
1/2 cup coconut sugar (or cane sugar)
1/2 tsp salt
1/4 cup cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp vanilla extract
1/2 cup unsweetened apple sauce
3 TBS natural peanut butter (mine had no palm oil, so it was runny)
6 TBS nondairy milk

Frosting
3 tablespoons natural peanut butter
2 tablespoons vegan butter (I used Earth Balance, Soy Free)
1 cup powdered sugar
2 tablespoons nondairy milk

Donut Directions:
Mix all the donut batter ingredients together and spoon out over a preheated donut maker. Cook according to donut maker’s instructions, I left mine in for at least 1 min after the light turned green. You could easily bake these in a donut pan or turn them into cupcakes, but I don’t know exactly what temperature or for how long you would need to cook them.

Frosting Directions:
Melt the butter at least half way, or have completely room temperature. Add the peanut butter and milk, mix until completely combined then mix in the powdered sugar.

Allow the donuts to cool for 5-10 min. Take donut and dip into frosting, twist and lift up. Frosting should cover half of the donut. You will have left over frosting. I pressed in some mini chocolate chips on some of the donuts for visual affect and to have a bit more chocolate.

Happy Donutting!!

amber chakras black

P.S. This is what I had to do with them, so I didn’t eat them all. I see and have a taste in my mouth = I want to eat. Hide them from sight makes it a lot easier not to keep stuffing in your mouth. 

Homemade Vegan Gluten Free Oreos

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Homemade Vegan Gluten Free Oreos

I have to start this by saying, this isn’t a healthy recipe. I’ve veganized and made gluten free a childhood favorite that was OFTEN made around Christmas time. I loved these things! The last several years I have made them during Christmas time and always get very positive feedback on them.
What can I say, they are really good! Again, not healthy, just uses ingredients that are a bit better for you, edible by people with gluten sensitivities and no animals had to get hurt in the process. Wins all around!


So, I’m FINALLY posting the recipe!


I haven’t wanted to share it for a few reasons. One would be that I haven’t found a good vegan store bought cream cheese that doesn’t use soy. Daiya makes one but it makes your frosting taste weird. I’ve tried it. I’m really hoping that since Follow Your Heart has been making so many things soy-free lately, they will change their cream cheese recipe as well. Not at this point.


So, remember, this is a conversion recipe (not my favorite thing to do) so, there are a few things that if you happened to be an egg eater because maybe you have your own chickens and wanted to use those, you could. If you don’t want it to be gluten free, you don’t have to. But I know the consistency would change. I will make some edit notes at the bottom, so if you look at the recipe and don’t want to follow it, check out my notes at the bottom.

cookies paired up waiting for frosting/filling

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Cookie:
2 Gluten Free Chocolate Cake Mixes (I like to use 2 different brands, just to give it a little depth. Bob’s Red Mill is a good one)
3/4 cup vegan butter (I used Earth Balance soy-free sticks)
3/4 cup unrefined coconut oil, softened
*6 Tbs aqua faba (Chickpea liquid)
**2 tsp The Vegg Egg Replacer
**1/2 cup warm water
1 tsp vanilla extract

Cookie Directions:
I highly recommend using a stand mixer. Mix the vegan butter and coconut oil with the aqua faba, The Vegg & water for at least 3 min until they are blended. Slowly add in half of one cake mix and blend it in before going on to the rest of the mix and onto the next one. This helps it so you don’t get a puff of chocolate powder all over the kitchen.

Scoop dough into 1-2Tbs balls and place on a cookie sheet, flatten down slightly. They will flatten out using the ingredients in the recipe, so make sure there is space between them.

Bake at 350F for 8-10min.  If you have a gas oven it will be much closer to 10 (with 2tbs of dough for each cookie) whereas of you have an electric oven, less time is needed.
Allow to cool for several hours minimum. I’ve found it best if I let them cool for an hour, pair them off and put them in the fridge to sit for a day before I frost them. The cookies respond very well to being in the fridge, they are firmer and hold together better.

Frosting:
1, 8oz container of plain vegan cream cheese (Tofutti or Follow Your Heart I’ve found to be the best) left out to soften for at least 20 min
1/4 cup vegan butter (like earth balance) also left out to soften
3 cups powdered sugar
1 tsp vanilla extract (if you want to make mint frosting add 2 tsp peppermint extract. I usually split my batch and add 1 tsp and some red food coloring)
–1 Tbs nondairy milk, if needed only if frosting is very dry (I’ve never needed it while making the vegan version)

Frosting Directions:
In a mixer using a whisk attachment OR using handheld beaters mix together the vegan cream cheese and vegan butter. Once they are completely blended, slowly, and I mean slowly, add in powdered sugar. I usually do it about 1/4 cup at a time, let it mix in completely and then add in another 1/4 cup and repeat.
Frosting should be thick enough than it doesn’t all drip off the beater. Refrigerate for 30+ minutes.

Cookie + Frosting (Combination) Directions:
Take the paired off cooled down (preferably cold) cookies and use 1-2 tbs frosting between the two cookies. Press down on the two cookies slightly to make the frosting slide most of the way toward the edges. When the cookies sit and warm up, they will spread more. If you aren’t eating them immediately, I HIGHLY HIGHLY recommend storing them in the fridge, even if it’s just for 30 minutes. It will help the cookies set up and make it so the frosting doesn’t squish out quite so much. Helps them travel much better if you are bringing them somewhere.

NOTES: 
GLUTEN FREE: If you don’t want to use gluten free chocolate cake mix, you can use it’s gluten counterpart, but will likely have to make HALF the fat (butter/coconut oil) be from plant based shortening so that it will hold up better. Otherwise the cookies will spread more.

*AQUA FABA: I like using 2 different types of egg subs to have it hold together in different ways. I promise it won’t taste anything like beans by using the chickpea brine, don’t be afraid of it! But if you really don’t want to, you can use whatever your other favorite egg replacer is.

**THE VEGG: swap easily for a flax egg (1 tbs ground flax blended with 3 tbs warm water). I haven’t tried, but would imagine VeganEgg would work as well, but I believe you will have to cook the cookies a lot longer. All of my experiences with VeganEgg have required 1.5-2x’s the normal cooking time

**For those of you that prefer to use eggs, you can skip the Aqua Faba & The Vegg and use 4 eggs in their place.

 

Happy eating!!

amber chakras black

 

Pumpkin Pie Bread Pudding

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Pumpkin Pie Bread Pudding

Can’t let some good (not cheap) plant based gluten free bread go to waste! Plus since the first time I tried some of this bread as toast, I thought about how it would be perfect for a bread pudding. So I did a good amount of bread pudding research, both vegan and not. I discovered, most traditional ones had way too much oil and way too much sugar for my liking. Luckily when I looked into pumpkin bread pudding, the oil was reduced. But I did it with minimal oil. I think you could almost omit it if you were trying to do things oil free.

I found this awesome plant based gluten free bread from Little Northern Bakehouse at Sprouts in the refrigeratorated bread section, it’s also at Mother’s Market if you are in Southern California. The best vegan gluten free bread I’ve had from a store. 



6 pieces of stale bread, ripped into small chunks

3/4 Cup Pumpkin (cooked)
1/2 Cup Coconut Sugar
2 TBS Coconut Oil (softened)
*4 TBS Aqua Faba (chickpea water)
1/2 TBS Pumpkin Pie Spice
1/2 tsp Cinnamon
1/4 Cup Maple Syrup
3/4 Cup Nondairy Milk of choice

Optional Chocolate Drizzle
1/3 cup vegan chocolate chips
1/2-1 TBS nondairy milk
1/2 tsp vanilla
pinch of salt

*Aqua Faba is the water/liquid that is drained from a can of chickpeas, it works as an excellent egg replacement that has no taste.

Directions
Heat oven to 350 F.
Place bread chunks into a glass pie container or square pan, a brownie (rectangle) pan will likely be too big. If the bread it’s stale, you can leave it out for a few hours and it will help it get stale, or you can stick it in the oven for 8-10 min (at 350) to help dry it out some.
In a separate bowl combine ingredients from pumpkin through cinnamon. After they are combined then add the maple syrup and nondairy milk. This just makes it so that the coconut oil doesn’t clump up.
Once all mixed, pour over the top of the torn pieces of bread. I like to make sure all of the bread has been coated with the pumpkin liquid, but isn’t all underneath it.
Bake for 45-50 min or until top has sufficiently browned.

For the optional chocolate drizzle:
While pumpkin pie bread pudding is in the oven, get a cereal size bowl half way full of water and microwave it for 1 min. Don’t worry, you aren’t going to be using it for anything other than a heat source. In a smaller bowl (to fit inside the cereal bowl) place chocolate chips and other ingredients. Take that bowl and allow it to be surrounded by hot microwaved water, just make sure there isn’t too much water that it will come into the smaller bowl. If there is, pour some out. Let the chocolate mix sit for a couple minutes to give the chocolate time to melt. You may want to even just set it on the stove while the bread pudding is cooking. After a few min, softly stir the chocolate around so it starts to mix together. If you have to take it out of the larger bowl so water doesn’t get in, that’s fine but know it will cool it down, so you will have to put it back quickly. I make sure there isn’t too much water but that my small bowl is surrounded, and then just keep stirring. Takes like 2 min (maybe more if you have big chocolate chips) and you have a chocolate sauce that you didn’t have to worry about burning on the bottom of a pot.

After you take the pumpkin pie bread pudding out of the oven, allow to cool for at least 5 min and then add drizzle if you are adding it. If not, it would be served will with coconut whipped cream or nondairy ice cream. But I happen to think it’s great alone as well!!

-Amber

Oatmeal Cookie Healthy Banana Ice Cream

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I adore ice cream and all things that behave similar to ice cream. So, frozen bananas blended with other stuff that end up seeming like ice cream, count me in.  This is an easy blender recipe with not many ingredients, keep things simple.

After it was all blended, I put it back in the freezer for 30 min to harden a bit more

ready to eat

now REALLY ready to eat! Topped with cacao nibs and mulberries

  • 2 frozen bananas, in chunks
  • 1/4 cup (or less) rolled oats (I did less)
  • 1/2 cup ice cubes
  • 1/4 cup nondairy milk of choice
  • 1/2 tsp cinnamon
  • 1/4 cup (or less) nondairy chocolate chips
  • optional 10-15 drops of vanilla stevia

 

Toss everything except the chocolate chips in the blender and blend. I used a Blendtec Twister Jar and the ice cream setting on the blender, worked out perfect. If you don’t have that, any other high powered blender will work, you just may have to turn off the blender to scrape down the sides then turn it back on again couple of times. Blend until smooth, put the chocolate chips in and blend for about 5 seconds.

I put mine in the freezer after I made it, to harden up a little bit while I was cleaning up my mess and such. I topped it with cacao nibs and dried mulberries too!

p.s. if you haven’t had dried mulberries over ice cream/smoothie bowls/acai bowls/etc, you should! They get hard and crunchy and are amazing!

 

amber chakras black

Cookie Dough Fruit Dip

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Cookie Dough Fruit Dip

I have been playing around with a sweet hummus recipe. Not because hummus isn’t great on it’s own and I don’t have enough dips and sauces in my life, but because I wanted something that could be used as a fruit dip that wasn’t the usual stuff. As a kid my favorite fruit dip my mom made using marshmallow fluff and cream cheese.  So not good for you!! This dip is absolutely NOTHING like that. It’s also not just a veganized version for an unhealthy way to eat fruit. I do LOVE to dip stuff, I think I get that from my mom, having a sauce or dip with stuff just makes it so much better for me.

This started out as snickerdoodle hummus, then kind of morphed into a cookie dough type dip.


  • 1 can of chickpeas drained and rinsed
  • 3 TBS almond butter
  • 1/2 cup favorite nondairy milk
  • 2 TBS rolled oats
  • 2 dates, pitted
  • 2-4 TBS coconut sugar, or maple syrup
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • dash of sea salt
  • 3 TBS nondairy chocolate chips (I used EnjoyLife Brand mini chocolate chips)

Toss everything except the chocolate chips in your food processor or blender and blend until smooth. Either pulse in chocolate chips, or lightly mix them in once you pour hummus into a bowl. The hummus will be warm and it will start to melt them. Cover and chill in the fridge for a couple hours. It’s better cold. But not necessary.

Goes well with; banana chips, plantain chips, apple chips, apple slices, pear slices, strawberries, jicama or celery. Let me know if you come up with something else to dip in it!

amber chakras black

Churro Waffle

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My husband👦🏽begged me to make Churro Waffle for brunch today after his Dr. Appt (broken foot 👎🏽…. no need surgery, phew!) We’ve had this unused waffle maker that we got from our wedding 🎁 (4 years ago!😳) so I found a recipe….. Veganized and made it Gluten-Free, and it came out to be a banging success! I topped off with Vanilla Glaze and Coconut Bacon!! 

Churro Waffle Batter

  • 2 cups of Almond Milk
  • 1 teaspoon of Bragg’s Apple Cider Vinegar
  • 3 Tablespoon of Grapeseed Oil
  • 3 Tablespoon of Trader Joe’s Maple Syrup
  • 2 cup of Gluten-Free flour of your choice (I used Bob’s Red Mill)
  • 1/2 teaspoon of Salt
  • 4 teaspoon of Baking Powder
  • 1 Tablespoon of Arrowroot

 

Churro Topping

  • 1 cup of Trader Joe’s Sugar
  • 1/2 cup of Cinnamon
  • 1/2 cup of Earth Balance Butter, Soy-Free
    Churro Vanilla Galze
  • 1 cup of Trader Joe’s Powdered Sugar
  • 2 Tablespoon of Almond Milk
  • 1/2 teaspoon of Vanilla Extract
  • Mix it in bowl and set aside



Instructions Step by step

1. Mix Sugar and Cinnamon in bowl, set aside

2. Melt butter in bowl, set aside

3. Mix milk, vinegar, oil, and maple syrup first then add flour, salt, baking powder, and arrowroot till batter is smooth then set aside

Follow your Waffle Iron’s cooking directions.
Pour Churro Batter into waffle iron and when it is done, lightly brush butter all over the waffle (both sides) then sprinkle sugar/cinnamon mixture on both sides.

**Toppings Ideas**

  • Coconut Bacon
  • Vegan chocolate chips
  • Drizzle of melted chocolate
  • Marshmallows


 

 

EMISHAblogsignature2

Peach-Mango Crisp

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 vegan gf peach crisp, perfect summer treat 

  

vegan gf soyfree clean eating peach mango crisp

peach mango crisp before being baked


Fruit Bottom:
5 Peaches
2 Mangos, peeled and pitted
1/4 cup coconut sugar
1 TBS + 1 tsp tapioca starch (or arrowroot)

Crisp:
3/4 cup rolled oats
1 cup gluten-free flour mix
1/2 cup coconut sugar
3/4 tsp cinnamon
dash of nutmeg
big pinch of salt
1 ½ TBS coconut oil
1 medium banana, mashed

Cook in a 7×11 baking dish or equivalent

Preheat the oven to 400F degrees.

Cut the fruit into bite-sized, 1-inch pieces. Place the chopped fruit into the baking dish, sprinkle coconut sugar over fruit then sprinkle tapioca starch over and toss well, making sure all the starch is dissolved.

To make the topping combine the coconut oil, banana, coconut sugar and cinnamon in a medium bowl. Mash banana until it’s blended in. Next add the oats and flour together and mix until everything comes together in a dough-like texture. Spread the crumble in small chunks evenly over the fruit mixture.

Place the baking dish in the oven, middle rack, and bake for about 20-25 minutes, or until the topping has browned slightly and the tops are hardened.

Raw Strawberry Cheesecake Tart

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Raw Strawberry Cheesecake Tart

After I posted some pictures of the fun I had in the kitchen last night, I got a good amount of requests for the recipe. So, generally when that happens, I try to make it so I post the recipe online. So, here we go.

I wanted this to be somewhere between a tart and a cheesecake. The base of the filling is young coconut meat, but it doesn’t taste like coconut. It’s all raw except for the brown rice syrup that I used. I would usually use maple syrup in something like this, but I was aiming for more of a cheesecake taste. My favorite no bake cheesecake that my mom used to make every Thanksgiving, and was my favorite thing ever (I literally licked my plate off every time) used cream cheese and sweetened condensed milk. Brown rice syrup gives it some of that taste and feel. So, now you know my reasoning behind it, do with it what you please (maybe you want to use maple syrup, or coconut sugar or dates in it’s place)

raw cheesecake tart with fresh fruit

all decorated

 

raw vegan pie crust

here is just the crust pressed in

 

and now the filling

 

crust, filling and topped

plated raw fresh strawberry cheesecake tart

what can I say? i like more fruit! This is the next day and the filling is a little pink from the strawberries

 

fresh fruit cheesecake tart

I ended up adding some mango over the top

 

Crust
½ cup raw almonds
½ cup raw pecans
½ cup raw buckwheat groats
½ cup raw white (dried) mulberries
3 medjool dates
UP TO 2 TBS coconut water (depending how moist your mulberries and dates are)

Filling
Meat from 2 young coconuts (equaling at least 2 ½ cups)
3 TBS brown rice syrup
Juice from 1 ½ lemons
1/8 tsp lemon extract
1 tsp vanilla extract
2 medjool dates (pitted)
1/3 cup coconut water (from the coconuts you just popped open)
1 tsp stevia powder (optional, but it just brings up the sweetness a little bit, it doesn’t make it taste like stevia)

Topping
Sliced peaches (I only used 1)
Sliced strawberries (I used 7 large, but wished I would have done more)
(optional additional) sliced mango, pineapple, or blueberries

DIRECTIONS
For the crust: put all the ingredients, minus the coconut water, into a food processor or high power blender. For this I used my food processor and let it run for about 2 min until it was all mixed and crumbly. Test the mixture to see if it needs to additional moisture by grabbing a bit of it and pressing it between your fingers. If it holds together well, you don’t need the coconut water. If it seems dry, add in a little coconut water and mix again.

Put crust contents into a pie container and press evenly throughout the pan, getting some up along the sides of the pan. Make sure it’s pressed pretty firm so that it will hold together when you go to plate it. Now put the pan with the crust in it, in the fridge to chill. Mulberries get harder when they are cold, that helps it stay together more as well.

For the Filling: Pop open two young coconuts, separate the water from the meat. If your meat is really thin and almost gel like you are going to need an additional coconut. If your meat is really stiff and hard (and you didn’t have much water come out) you are going to need more water than the recipe calls for. Both of my coconuts were average to slightly thick, just so you are aware of what I was working with.

SIDENOTE: If you get a coconut that has only a little meat and it’s very runny, just use that with 2 other coconut’s meat. If you don’t have an additional coconut, you will want to soak some shredded coconut in hot water for 15 min. Probably ½- ¾ cup. Then drain the water and blend that in with the other ingredients. You will also have to blend longer.

Blend all ingredients together in a high power blender on high for 2 minutes. You may have to pause 1 min through and scrape down the sides then blend again.

Pour blended coconut filling into chilled crust, smooth out and put back in the fridge while you clean out (and maybe lick clean) your blender. It will set up more while it’s in the fridge, so let it.

Now chop your fruit. I used a peach in this one because they were local, organic, ripe and in season. I was so stoked, so had to incorporate it! Strawberries are also in season here and taste amazing right now. But I’m sure this could be topped with whatever fresh fruit combo you wanted to do. Admittedly, this one in the picture needed more fruit, so after I ended up chopping up a champagne mango and adding that in. Blueberries would be great with it too, or even pineapple. Decorate it how you see fit. If you are wanting to serve it quickly after you add the fruit, I suggest you pop it in the freezer for like 10 min to make sure that the fruit it chilled, and the coconut-filling is completely set up.

ENJOY!!

 

amber chakras black

Gluten Free Banana Nut Bread

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Yes, I’m alive and the site is still going on, promise!

When I was a kid I LOOOOOOVED when my mom or grandma would make banana nut bread. Funny thing is, my grandma was always trying to make stuff healthier. She would sub out apple sauce for oil, put less sugar in things, etc. We would be excited to eat something then bite into it and pull a face, like “ewww what’s wrong with this?”. Wasn’t ever the case with banana nut bread. My family finds it funny now that I am the healthy one trying to sub stuff out all the time and may have been one of the biggest complainers about her doing it. Interesting how things turn out.

Don’t mind my camera phone pictures! I lost my camera, yet again, so this is what we get to deal with. Don’t let it ruin your idea of the recipe though, because it’s great!!

banana bread loaf

2014-07-11 17.21.11

2014-07-11 17.37.54

Makes 1 loaf

4 medium bananas, mashed (leave a good amount of smallish chunks)
3 teaspoons egg replacer, in 4 tablespoons hot water (non-vegan can use 2 eggs)
1/4 cup unrefined coconut oil
1 1/4 cup coconut sugar
1 1/2 cup Gluten Free flour (I used Bob’s Redmill)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 cup chopped walnuts
1/2 cup chocolate chips (optional)

Preheat oven to 350F
In a tiny bowl combine egg replacer and hot water, mix and allow to sit for about 5 min while you prepare the banana mixture.
In a large bowl, peel & add bananas. (You can mash them with a masher, a fork or do it like I did; with my fingers when I peeled the bananas) Next add the coconut oil, coconut sugar & vanilla. Stir until combined, mashing some as well. Add the egg substitute mixture.
Now add dry ingredients except for the nuts & chocolate chips. I make sure that the flour is the last ingredient measured out and added, then mix with a spoon by hand. After completely combined, then add in nuts & chocolate chips.

Grease a 9 inch bread/load pan & add batter. Cook for 45-55 min.
My oven tends to need to cook longer than others (gas oven, plus at sea level) and I baked mine at 55 min. (The batch I made & is in the pics, I prob should have taken out at 53 min)

 

amber chakras black

Caramel Millet

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These little yummies don’t look like anything special, but once you have them, you usually can’t stop eating them. The first time I made them for my mom she jokingly called be “devil child” for making something so yummy and easy to snack on. Its caramel popcorn meets rice krispie treat. The camarel portion can absolutely be used to make some heavenly caramel popcorn!

I’m posting the healthier version, but also the more pricey and a bit more rare ingredients recipe. But, if you go with that I put in parenthesizes, it will turn out just fine and cheaper. Coconut oil acts like vegan butter, and coconut sugar acts like brown sugar in this recipe. So, easily switched. Also, it doesn’t have to be puffed millet, it can be puffed rice, puffed kamut, puffed wheat, or even a rice krispie type cereal.

low glycemic, gf, soy free and vegan caramel puffed millet

pressed into the pan. I generally wait like 1 min after its all pressed, before digging into it!

low glycemic, gf, soy free and vegan caramel puffed millet

kinda like a rice krispie treat meets caramel popcorn.

low glycemic, gf, soy free and vegan caramel puffed millet

 Caramel Puffed Millet Treats

1/4 c coconut oil (can use vegan butter sub)
1/2 c coconut sugar (can use brown sugar)
1/2 c brown rice syrup
1/4 tsp baking soda
1 tsp vanilla extract
5 cups puffed millet (or any other puffed ‘cereal’)
In a small pot over med-low heat add the oil and sugar. Mix well, and add in brown rice syrup. Keep stirring, it will come to a boil, turn heat to low as you are still stirring. Let it boil for 4 min, stirring randomly so it doesn’t stick to the bottom or burn.
Cut the heat & mix in the soda. There will be a chemical reaction when it mixes, so it will bubble up and become a lighter brown. Then mix in the vanilla.
In a brownie pan, pour the puffed millet. Follow up with the caramel sauce and mix it all together. Once the caramel has coated the millet, press it into the pan.
**Sometimes I mix other things into it, like nuts, coconut and or dried fruit. I have mixed in chocolate chips a few times as well, but you have to know they won’t really stay chips, it will turn into more of chocolate streaks, the caramel melts the chocolate. It goes very well being melted on top though, like chocolate frosting!
amber chakras black