Christmas is coming ( I am not going to think about Halloween again until NEXT October! ok. Maybe September.)  and I confess that the new food sensitivities had me TERRIFIED that Christmas dainty tray and treats were going to SUCKETH this year.  I think I have found my saviour.

Oh man!!!  Hannah, the author and ( if appearances are any indication) KILLER COOK has Sweet Vegan eBook Collection and now  Wicked Treats For just $3 you get the following vegan (dairy-free, egg-free) and gluten-free Wicked Treats recipes:

  • Ghostly Vanilla Fudge (oh my, dairy-free white fudge)
  • Jelly Bites (refreshingly gelatin-free)
  • Licorice (look ma, no wheat!)
  • Peanut Butter Fingers (think Butterfingers with a peanut vibe)
  • Rice Crackle Bars (look out Nestle!)
  • Tootsie Chews (yes, the originals have dairy)

And if you need some extra assurance before YOU dive into this little purchase, a sample vegan candy bars recipe from Hannah that I found shared.  PLEASE check out both sites and then buy the recipe book!

Cashew Joy Vegan Candy Bars Recipe - Gluten-Free & Dairy-Free

Cashew Joy Vegan Candy Bars

Prep Time: 20 minutes                             Total Time: 20 minutes                                  Yield: 24 to 48 candy bars

 Recipe by Hannah Kaminsky, author of My Sweet Vegan and the Sweet Vegan eBook Collection.


  • 3 Tablespoons Full Fat Coconut Milk
  • 3 Tablespoons Coconut Oil, Melted
  • 1/2 Teaspoon Vanilla Extract
  • 1 Cup Confectioner’s Sugar
  • 8 Ounces (About 2-2/3 Cups) Unsweetened Shredded Coconut
  • 1/2 Cup Chopped, Toasted Cashews
  • 1/2 Cup Whole Toasted Cashews
  • 12 Ounces Rice Milk Chocolate, or Semi-Sweet Chocolate, Finely Chopped


  1. In a medium bowl, whisk together the coconut milk, coconut oil, vanilla, and confectioner’s sugar.
  2. Once smooth, switch over to a spatula, and stir in the shredded coconut and chopped cashews, until fully incorporated and no dry patches in the mixture remain.
  3. Transfer the mix into a lightly greased 8 x 8-inch square pan, and use the bottom of a measuring cup or drinking glass to press down and smooth out the top.
  4. Place the whole cashews at regular intervals in even lines down the pan, pressing them in gently.
  5. Move the pan in the freezer for at least 3 hours, until chilled and firm.
  6. When you’re ready to enrobe your bars, melt down your chosen chocolate in the microwave, stirring thoroughly at 30 second intervals, until smooth.
  7. Set out a silpat or piece of parchment paper, and go retrieve the frozen coconut centers. Slice into bars, and then carefully dip them into the chocolate. A few flakes of coconut may come off, but just fish them out of the pool of chocolate and continue.
  8. You may wish to store the pieces in the freezer until the moment that you’re ready to dip them, if them seem particularly fragile.
  9. Tap off the excess chocolate, and place the bars on your silpat or parchment paper, and let cool until set.
  10. Store at room temperature in an air-tight container.


These are very quick to prepare, but be sure to allow for a few hours of chilling time.

2 thoughts on “Sweet Joyous Joy!

  1. :) Then we need to spread the word about your works in the kitchen and on behalf of soooo many with food hurdles! You are deserving of far more coodos then than the simple ones posted here. Your name WILL be mentioned more here as I explore ( and sinfully devour non-moderate portions of) your recipes and delights! Thanks Hannah!

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