Last weekend I attended the
Los Angeles Vegan Potluck! It was such an amazing event. I learned so much about people I have connected with on Instagram, getting to finally meet them in person, and I was also able to share company with people that I had not met before, but am so glad that I did. You can read more about the event on my
previous post.
I brought two yummy dishes to the potluck.
The first was my Summer Squash Pilaf from my
Lunch & Dinner Ebook. My mom was actually the creator of this dish. She made it for me as my Raw Till 4 dinner entree when we visited my grandparents a few weeks ago. Everyone loved it at the dinner so I knew it had to be brought to the event.
The second was this Gluten-free Triple Berry Crisp with Sweet Vanilla Cashew Cream I came up with. I actually threw the tart together on a whim and I had no idea how it tasted until I sampled it at the event. It was definitely nerve wrecking, so thank goodness it was good! This cashew cream is my favorite, I wish I could eat it all day everyday, its that good!
Instead of buying the premade superfood chocolate bars at your local health food store, try making your own! This way, you can probably save in the long run, and you'll be able to make the chocolate with any add ons you want. What's also great is that you can half this recipe when you make it, and make up different combinations to see which you like best. This is a great present as well!
For this recipe, I just used a Trader Joes's 72% Cacao Dark Chocolate Bar that I had on hand and was comfortable with (ingredients wise), but feel free to use any chocolate you want, you can even use chocolate chips (so long their its vegan of course). If you use a raw chocolate bar, let me know how it goes so I can try it out. And, if your even fancier, you can even make your own chocolate bar. I haven't done it yet, but I will hopefully be trying it sometime in the future.
