Recipes: Allergen-Free Chocolate Yum!

Add your own spin to these allergy-free snack recipes with free2b Snack Breaks!

Chocolate Crunch Nice Cream

Ingredients:

3 bananas
1/8 cup rice milk
3 tbsp cocoa
1 tbsp SunButter
1-1/2 cups free2b Snack Breaks in Blueberry Crunch, crushed into chunky pieces

Method:

In a blender, blend bananas, rice milk, cocoa and SunButter until smooth. Use a spatula to pour all the mixture into a bread pan. Fold in chopped free2b Snack Breaks. Freeze for at least two hours. Right before eating, remove from freezer and scoop into bowls! Enjoy!

Chocolate Mousse

Ingredients:

2 oz free2B Blueberry Crunch Snack Breaks, broken up
2 tbsp cocoa powder
2 tsp instant espresso powder
2 tsp ground cinnamon
1/4 cup margarine (look for a vegan, dairy-free or soy-free version)
2/3 cup chickpea flour
1/2 cup tapioca starch
1/8 tsp salt
1 1/2 cups rice milk
2/3 cup organic cane sugar
3 tsp vanilla extract
free2b Blueberry Crunch Snack Breaks, for garnish

Method:

In a small bowl, combine the crumbled Blueberry Crunch Snack Breaks, cocoa powder, espresso powder and cinnamon. Set aside. In a medium saucepan, melt the margarine over medium heat. Sift together the chickpea flour and tapioca starch. Whisking constantly, gradually add the flour mixture to the saucepan. Cook for 1-2 minutes. Add the sugar to the pan and whisk to combine. Whisking constantly, gradually add the rice milk and vanilla extract. Cook over medium heat until thickened and just bubbly. Remove the saucepan from the heat. Immediately whisk the chocolate mixture into the saucepan until melted and smooth. Pour the mousse into small bowls or glasses and allow them to cool. Chill for two hours before serving. Garnish with Blueberry Crunch Snack Breaks.

Photo credits: free2bfoods.com