vegan twix bars

Vegan Twix bars?? Twisted right?

 For some of you die hard Twixers, imagining any modification to the real deal Twix bar may be hard to believe. To you I say believe it!

These tantalizing Twix bars are decadent, crispy, gooey (like a real Twix), low glycemic (slower glucose release), vegan, and gluten free (unlike a real Twix). 

I don't know about you, but for me, Twix are my favorite childhood candy bar. Unfortunately, if I eat a Twix bar now, I would be breaking several vegan codes. Not to worry because the cool thing about being vegan is that I can enjoy non-vegan foods I loved as a kid by modifying it some way! I found this recipe on Oh She Glows and it's the perfect, healthier choice to the not-so-healthy Twix. 

side note: 
(Where did the Twix name originate from anyways?) Click here to find out!

What you'll need:

for the crust

- 2 1/2 cups Gluten Free rice crispy cereal 

(I use brown rice crispy cereal from the bulk bin at Whole Foods)

- 1/2 cup brown rice syrup

- 4 tablespoons peanut butter (be generous!)

- 2 tsp pure vanilla extract

- pinch of sea salt

for the date caramel

- 2 cups pitted dates

- 2 tablespoons peanut butter (I used 1 tbsp pb and 1 tbsp cashew butter)

- 2 tbsp almond milk (or any other kind of nut milk)

- pinch of sea salt

for the chocolatey top!:

- 1 cup semi sweet chocolate chips

- 2 tsp coconut oil

- 2 tablespoons almond milk

Do it!:

1. Line an 8-inch pan with two pieces of parchment paper. In a small pot, add the brown rice syrup, peanut butter, and vanilla. Increase heat to medium and bring to a simmer, stirring frequently until combined. Add pinch of salt. Pour into a large bowl with rice crisp and stir well.

2. Scoop the rice crisp mixture into pan. Wet hands slightly and then spread the mixture evenly and press down firmly until smooth. Place in freezer while you make the date caramel.

3. Place pitted dates, peanut butter, milk, and salt in the food processor and process until almost smooth and a big ball forms.

4. Spread caramel layer over top of the crust until it’s as smooth and even as you can get it. Place back in the freezer for 10-15 minutes to set.

5. Melt the chocolate and optional coconut oil in a small pot over low heat. When 2/3 of the chips are melted, remove from heat and stir until smooth. Spread chocolate on top of the caramel and place in the freezer for about 3 minutes only.

6. Remove from freezer (chocolate should be slightly firm, but not completely set) and slice into rows and then in half. Freeze again until set for about 10 minutes. Store in fridge or freezer.

7. Chow down and share!

this and that

this and that of early september: 

[latte art from Blue Bottle Coffee located in the Ferry Building Market Pier on Embarcadero in San Francisco]

[edamame hummus and red pepper spread vegan sammy. yum in my tum!]

[super succulent display. want the key to my heart fellas? gift me a succulent!]

[coconut kale chips i'm totally into making right now. got an oven or toaster oven like me? you're half-way there to enjoying these tasty, healthy treats! do it: 1) wash and dry some kale, 2) add a teaspoon of olive oil over the kale and lather - don't use too much or you'll have soggy kale :'( 3) sprinkle on some coconut butter, 4) bake at 225 degrees for 20 minutes or so - check 15 minutes in for crispness, 5) and ENJOY, doy!]

[rosemary marcona almonds from Bin 38 in the Marina in San Francisco]

[sea fog in the San Francisco Bay - taken from the ferry to Sausalito]

[Giant Dipper fun at the Santa Cruz Boardwalk! Sal, you're a legend...]

[favorite food combination at Cafe Brasil, one of my favorite restaurants in Santa Cruz, is (drum roll please....) the Acai Bowl (top) and the Peixe De Baiana (simmered white fish in tomato sauce)]  

cheezy kale chips

"Chips made out of kale?? WEIRD!", you say. 


"Don't slam it until you try it people!", I say.  


I haven't tried this specific cheezy kale chip recipe (by Angela Liddon of Oh She Glows) but I trust the result will be a prosperous one because 1) I trust the woman and 2) everything (and I mean everything) I make from her blog has been a joy to make and even more of a joy to consume. 


I guess that's why I trust the woman ;) 


I plan to make a big batch to enjoy during my 39 hour trip to Africa next week because I know I'll need some greens and I know airport "greens" won't make the cut.  


Hooray for cheezy kale!

What you'll need:

- 1 large bunch of kale, stems discarded and leaves ripped up

- 30 grams organic sundried tomatoes, soaked in water to soften for at least 1 hour (see note)

- 1 cup raw cashews, soaked in water for at least 1 hour

- 2 large garlic cloves

- 3/4 cup + 2 tbsp soaking water from tomatoes

- 2-4 tbsp fresh basil

- 2 tbsp fresh lemon juice

- 2 tbsp nutritional yeast

- 3/4 tsp fine grain sea salt, or to taste

Do it!:

1. In two separate bowls, soak the sundried tomatoes and cashews in water for at least 1 hour, but preferably 1.5-2 hours if possible. After soaking, reserve the tomato soaking water and set aside. Drain and rinse the cashews.
2. In a food processor, with the machine running, drop in the garlic and process until minced.
3. Add in the rest of the ingredients except the salt. Process until smooth, scraping sides as necessary, and add salt slowly to taste.
4. Wash the kale leaves and tear the kale into pieces, discarding the stems. Dry the leaves in a salad spinner (this helps the sauce stick). Place greens into a large bowl. Pour the cheeze sauce on top of the kale and stir with a spoon. Then toss the spoon and get in there with your hands to massage the sauce into the kale until well coated. Season with salt to taste.
5. Dehydrate for about 12 hours at 105-110F. Kale chips are ready when they are super crispy and taste magnificent.

*You may also use an oven if you don't own a dehydrator. However, store kale in glass jar to keep fresh longer.

planet earth eco cafe

Planet Earth Eco Cafe is this cute, comfy, and community-centered cafe on Pier Avenue in Hermosa Beach. It's easily my new favorite go-to organic coffee shop. They serve certified fair-trade coffee, a wide selection of exotic teas, smoothies, and vegan and gluten free baked goods! I haven't tried anything from their breakfast or lunch menu (yet. I'm eating breakfast here tomorrow!), however, I hear their benny bagel for breakfast and veggie hummus wrap or quinoa bowl for lunch is delicious. Another great thing about Planet Earth Cafe is that their food and coffee won't break the bank, with most food items off their menu ranging from $5-$8. When I come here, I usually get their almond milk latte or vanilla chai latte with their vegan banana chocolate chip muffin. Mark my words, its YUM! 

If you're in the neighborhood, stop on by. You'll probably find me nestled in one of their comfy chairs on their outdoor patio. They're open Monday through Friday 7am to 5pm and 4pm, 8am to 4pm Saturday, and 8am to 2pm Sunday. Kind of wish they were open later...Maybe they'll extend their hours in the summer! 

Oh! and did I mention there's free wifi AND rad art EVERYWHERE? Score!