Foodie Face Off: Round 6 (Sponsored by NibMor)

You can’t BEET NibMor chocolate.

The month of February is an excuse to eat copious amounts of chocolate and blame it on your undying festivity for Valentine’s Day. And honestly? We’re here for it. At least there are companies like NibMor that are committed to selling organic, vegan, non-GMO products that make us feel a little less guilty about our month-long chocolate binge. We’re so excited that all of our Round 6 participants received a free variety pack of NibMor drinking chocolates: original, mint and 6-spice. These babies are versatile as heck. Just wait until you see what we came up with. And no, it’s not in a cup with hot water.

3 Must-Use Ingredients:

• NibMor Drinking Chocolate

• Beets

• Marshmallows

6-Spice Beet Rice Crispies

@_sammibrooke

Use This:

• 1 packet of 6-Spice NibMor Drinking Chocolate

• 1 package of vegan marshmallows (I used Dandies)

• 4 cups chocolate rice cereal (I used Nature’s Path Koala Crisps)

• 1 Tbs beet powder

• 3 Tbs vegan butter (I used OmSweetHome dairy-free butter)

• Optional: Chocolate Granola Butter (Kween&Co)

Do This:

1. In a large bowl, heat up your butter (roughly 30 seconds).

2. Pour in your marshmallows. Microwave for 1 minute. Stir. Microwave for another minute.

3. Work quickly, so your melted marshmallow fluff doesn’t harden! Pour in the drinking chocolate and beet powder. Stir.

4. Fold in your Koala Crisps and mix until fully and evenly incorporated.

5. Press into a wax-paper lined dish to harden.

6. Drizzle on dat granola buttuh for the perfect fudgy touch.

Red Velvet S’mores Truffles

@jaymee_caplan

Use This:

Dough —

• 1/2 cup Artisana Organics cashew butter

• 3 Tbs pure maple syrup

• 1 cup Bob’s Redmill almond flour

• 1 Tbs NibMor original drinking chocolate

• 2 Tbs LoveBeets beet powder

• 1/4 tsp sea salt

• 1/2 tsp vanilla extract

• 1/4 cup crushed EnjoyLifeFoods chocolate chunks (I pulse mine in the food processor)

• 3 Tbs chopped Dandies marshmallows

Coating —

• 1 Tbs coconut oil

• 1 Hu Kitchen dark chocolate bar

• Crushed Schaer Gluten Free Honeygrams

Do This:

1. In a mixing bowl combine cashew butter & maple syrup. 

2. Stir in the almond flour, drinking chocolate, beet powder, salt & vanilla extract.

3. Fold in crushed chocolate & marshmallows.

4. Roll into balls and place on parchment paper lined baking sheet.

5. Crush chocolate bar and add to a microwave safe bowl with coconut oil. Microwave on low, for

   5 second intervals until your chocolate is completely melted.

6. Roll each ball in chocolate and place back on baking sheet. Top each truffle with crushed honeygrams & place in freezer for 20 minutes until chocolate hardens.