Black Lagoon Chia Pudding!
Happy Halloween my little spooks! I hope you love and enjoy this holiday as much as I do - dressing up in costumes, eating ALL the candy - its one of my favorite times of the year! I love celebrating by decorating the house and making as many "Fall-themed" foods as I can during the month of October. This year, after making all the banana bread and pumpkin cookies, I wanted to make something spoooooky and worthy of being served up Halloween itself! I created this easy, fun recipe as a way to take your love for Halloween to the next level. Not only does the chia pudding look super swampy and like a monster from the Black Lagoon might come crawling out, it actually tastes great (like vanilla!) and is packed with good-for-you nutrients like fiber, iron, calcium + omega 3's. The perfect way to sneak a little HEALTH into your belly between all the tricks and treats!
This recipe whips up in minutes and is ready after just a couple hours in the fridge - meaning you'll have just enough time to get costume ready before you slurp down this swampy goodness. It might make your teeth and tongue a big blue-ish hued, but that just adds to the un-dead-ness of it all! Leftovers save easily in a sealed container in the fridge for 3-4 days. Best served with a little blood red fruit. 😉 Scroll down for the recipe - and printable version!
INGREDIENTS:
1 1/2 cups unsweetened almond milk 1/3 cup chia seeds 1-2 tablespoons maple syrup 1 teaspoon vanilla (or skip the maple syrup + vanilla and use a few drops of vanilla stevia to sweeten instead) 1 1/2 teaspoons charcoal powder (about 6 charcoal pills, emptied) DIRECTIONS: Whisk together the almond milk, chia seeds, maple syrup, vanilla and charcoal completely in a large glass jar or bowl. Cover the container and place in the fridge for 4+ hours, stirring or shaking occasionally to check consistency and make sure charcoal has uniformly distributed in the pudding. The color will darken slightly as it sits. When ready, simply serve as is or with some blood red fruit and optional granola. Can be shared with vampires and ghosts. Leftover last in the fridge for 3-4 days, unless your ghost friends get to them first. Enjoy!
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Nearly Sugar-Free Muddy Buddies
The Holidays are in full swing and I've been feeling ALL the stress! Between present buying, prepping for the New Year - and my Husband's 30th birthday immediately after, writing my 2nd cookbook manuscript and preparing for yoga auditions at my favorite studio just after the New Year - I've been busy! But we all are this time of year. Wrapping up everything in 2017 up nicely before tearing into the giant gift that is 2018!
Because I'm a totally stress eater, I try to help myself out during this crazy time of year by NOT having tons of sweet treats around to pick at. It's only trouble if I do! That said, it just isn't the Holidays if there isn't some type of snackable chocolate something on the counter! This year I decided to reform my normal chocolate Muddy Buddies recipe and make them something I could snack on - guilt and nearly sugar-free - through Christmas. So I subbed out the powdered sugar for a homemade, sugar-free, monkfruit version, instead! Muddy Buddies are a totally Holiday classic in this house and one of my Husband's favorite things to snack on while watching Christmas movies. The only sugar in these babies are the trace amounts in the cereal and dark chocolate chunks we melted down for coating! We used EnjoyLife's Mega Chocolate Chunks for this recipe since they're allergen-free (and I have all the allergies), but you can use whatever chocolate makes your heart happy. Let's make some muddy buddies!
INGREDIENTS
9 cups Rice Chex (they're vegan - but you can use whatever kind or brand you prefer!) 2 cups powdered monkfruit sweetener OR 1 cup regular monkfruit sweetener (we used Lakanto - but you can also use powdered stevia or even regular powdered sugar here if you prefer) 1 cup vegan chocolate chunks (we used this brand) 1/2 cup smooth peanut butter 1/4 cup vegan butter 1 teaspoon vanilla DIRECTIONS In a large bowl, measure and set aside the cereal. If you're using prepared powdered sugar, go on to the next step. If you've got regular monkfruit sweetener and need to make it in into powdered 'sugar', simply place 1 cup of sweetener into a blender or food processor and process for 1-2 minutes, until the sugar has pulverized into a finer, powered sugar. It should double in size using this method. Set aside. Using the double boiler method (or a microwave!), melt together the chocolate chips, peanut butter, vegan butter and vanilla until creamy, stirring consistently. Pour the melted chocolate mixture over the cereal and use a wooden spoon to gently toss and stir until the cereal is evenly coated. Pour the powdered sugar evenly over the mixture and continue to use the wooden spoon to toss and stir the mixture until the chocolate-coated chex are all evenly covered in a fine layer of powdered sugar. Enjoy or save in air-tight container on the counter or in the fridge for up to a week. Enjoy! NOTES If you prefer regular sugar here, go ahead and use it. If you find another sugar substitute you prefer, use that instead. I can't guarantee the quantity exchange will be 1:1, but a little taste test should help guide you if you're unsure. Serves 8-10. 
Purple Sweet Potato Pie Bars
Last week Alex and I took a day to start wedding planning together - FINALLY! So far, we have a venue, at The Riverbed Farm in Anaheim, and a date - June 10th, 2017, but other than that we've got nothing planned. Whoops! Time seems to be flying by at this point so my next big things to mark off the checklist are our save the dates and invitations, finding a caterer and finalizing details like the drink menu and decor. I'll have a post up soon on all the details and what we've learned so far in planning our vegan wedding!
In the meantime, a girl's gotta eat, and I've been loving all the fall produce we've been getting in our CSA box + seeing in supermarkets lately. We went on a date day last and ended up at a cute little kombucha + fermented goods bar in Costa Mesa called Farm + Culture Co. that served these yummy bites made with purple sweet potato and I was totally inspired. I wanted to create something similar, but with a little more focus on something sharable for the Fall season - so we came up with these Purple Sweet Potato Pie Squares. These pie squares are an incredibly gorgeous color - shockingly purple! - that just make you wanna eat 'em up. These bars are:
The sweet potatoes are paired with warm fall flavors like maple, cinnamon, and ginger on a chewy cashew-date-macadamia crust that makes them irresistible and much like a traditional sweet potato pie - but far healthier! They're are totally naturally sweetened, and you can omit the maple syrup if you prefer to keep them date-sweetened only. Eat them on their own or top them with a bit of whipped cream and a sprinkle of fresh nutmeg for the perfect fall treat. They're an indulgence you don't have to have any guilt about, so go ahead - have two!
INGREDIENTS
Cashew Date Macadamia Crust Layer: 1 1/2 cups cashews 1 cup macadamia nuts (or skinless almonds) 1 cup pitted dates 3 tablespoons coconut oil Purple Sweet Potato Pie Layer: 1.5 lbs purple sweet potatoes, boiled, skinned + mashed (about 2 1/2 cups mash) 3/4 cup unsweetened almond milk 3 tablespoons maple syrup 1 tablespoon coconut oil 1 tablespoon lemon juice 1 teaspoon vanilla 1/2 teaspoon ground ginger 1/2 teaspoon cinnamon 1/8 teaspoon nutmeg 1/8 teaspoon salt DIRECTIONS Cashew Date Macadamia Crust Layer: Soak the cashews and macadamia nuts in warm water for at least one hour. Drain off the liquid, and pour the soaked nuts into the food processor. Add in the pitted dates and coconut oil and process until a sticky crust forms. Grease or line a 9x9 inch glass baking dish. Scrape the crust mixture into the baking dish and use a rubber spatula to spoon to press the mixture firmly and evenly into the pan. Refrigerate or freeze to set the crust, about one hour, before topping with the sweet potato mixture. Wipe the processor bowl out with a paper towel and set aside. Purple Sweet Potato Pie Layer: Place the sweet potatoes into a large pot of water and bring to a boil. Cook until the potatoes are fork tender, about 10-15 minutes. Remove from the water and let cool completely. Once cooled, remove the skins and toss 'em into the compost or trash bin. Place the sweet potatoes into the processor bowl with the almond milk, maple syrup, coconut oil, lemon juice, vanilla, ginger, cinnamon, nutmeg, and salt. Process on high until the mixture is completely combined and smooth. Pour the mixture over the cooled crust layer and spread it evenly around. Place the baking dish back into the freezer to firm - they'll be much easier to slice this way. Once they're firm, about 3+ hours later, slice the bars even squares. Serve immediately or let soften in the fridge until you're ready to enjoy! NOTES Makes 16-20 bars. Leftovers can be saved in the fridge for several days or the freezer indefinitely. Purple Sweet Potatoes are different than Japanese Sweet Potatoes, which are purple on the outside but white on the inside. Make sure you double check or your pie squares - while delicious! - certainly won't come out looking like ours. Vegan Easter Creme Eggs
Easter is coming up quickly and pretty early this year - it totally snuck up on me! Luckily I don't have kiddos of my own and am not much of church-goer, so my Easter is really all about eating and enjoying sweet treats these days. Last year we celebrated with these Carrot Cupcakes with Orange Vanilla Cream Frosting, two years ago it was veganized Homemade Reese's Chocolate Peanut Butter Eggs...this year? This year we've damn near perfectly recreated a Cadbury Creme Egg - but with completely vegan ingredients! Let me stop you right here - I didn't ditch the sugar and these are in no way 'healthy'. What they are is delicious and a re-creation of one of childhood favorites. And in that sense, we nailed it. We even took the time to add dyed yellow 'yolks', just to be authentic and such. But don't worry, no chickies were harmed in the making of these gems...just my waistline! They were just too good to say no. Which is why you should really do yourself a favor and make these up for Sunday. You won't regret it and you'll impress the Easter Bunny, for sure!
INGREDIENTS
1/2 cup + 2 tablespoons sugar 2 tablespoons hot water 1/4 cup vegan butter 1 tablespoon unsweetened almond milk 1 teaspoon vanilla 1/8 teaspoon salt 3 cups powdered sugar a few drops of yellow food coloring (we used this brand) 10 ounces chocolate chips or chopped bar chocolate 8 egg-shaped molds (or any-shaped mold, really!) DIRECTIONS Heat a small pot over low heat. Pour in the sugar and water, stirring until the sugar is completely dissolved. Turn off the heat and pour the mixture into a large mixing bowl. Add in the butter, milk, vanilla and salt and beat the mixture together. Pour the powdered sugar into the bowl about a cup at a time, beating continuously until a thick fondant-like paste forms. Scoop about 3/4 of the mixture into a small bowl, and the remaining 1/4 into another small bowl. Into the smaller bowl, add a few drops of yellow food coloring and stir until the entire mixture is evenly dyed. Set aside. Using the double boiler method, melt the chocolate. Pour melted chocolate into the molds, gently turning the mold pan to evenly coat the inner molds. (Obviously we used eggs, but if you only have heart shaped, you 'em! You could probably also just roll the fondant-like sugar mixture into balls and dip it in chocolate, but no guarantees on how they'll look). Tap out the excess chocolate and pop the molds into the fridge or freezer for a few minutes to harden. Once hardened, fill the molds about 2/3 of the way full with the white fondant mixture (which for us was a little under a tablespoon), then add a small amount of the yellow fondant mixture (a bit under a teaspoon for us) to the middle. You want the eggs nearly full but not so full the you can't easily add the chocolate top layer. Place the molds back into the fridge to set the fondant layer, about 15-20 minutes. Gently pour melted chocolate over the top of each filled egg mold, using the back of a butter knife or spatula to scrape any excess chocolate from the top of the molds. Pop the molds into the fridge or freezer to set, about 30 minutes. Once the chocolate has hardened and set, you can immediately enjoy the creme eggs! Otherwise see the notes below for saving them. NOTES Makes about 2-inch 16 eggs OR you can get crafty and apply a bit more melted chocolate to the backs of two half-eggs, connecting them to make 8 large creme eggs. These are best kept refrigerated or kept in a cool place, but are fine on the counter (or in an Easter basket) for several hours. They last up to a month in the fridge or indefinitely if kept in the freezer. 
Blood Orange Glazed Donuts
That big romantic holiday that everyone loves to hate (or loves to love, depending on your couple status) is right around the corner! I actually think Valentine's Day can be pretty great, but I'm engaged, so maybe I'm biased? Because Alex and I have been together for 6 years, we don't celebrate by going out and fighting for a seat at a restaurant anymore. Instead, we make each other delicious treats and spend the evening snuggling on the couch, enjoying the treats together. This year I wanted to make Alex something a little less chocolate-centric and a little more in his wheelhouse. If he loves anything more than me, it just might be donuts. So I whipped up this batch of healthier baked donuts and covered them in sweet, seasonal blood orange glaze! The blood oranges gave the glaze a really lovely pink color and a light citrus taste. They're perfectly fluffy and the added flax means you can have two (or three...) instead of just one, because flax makes everything healthier, right? Seriously, these donuts come together from start to finish in about a half an hour - all you have to do is resist eating them all until your Valentine gets home! Let's get baking.
INGREDIENTS
Donuts 2 tablespoons ground flax + 6 tablespoons warm water 1 cup all purpose flour 1 tablespoon baking powder 1/2 teaspoon ground ginger 1/4 teaspoon salt 1/2 cup sugar 1 teaspoon blood orange zest 1/4 cup unsweetened almond milk 2 tablespoons coconut oil, melted 1 tablespoon apple cider vinegar Blood Orange Glaze 1 cup powdered sugar 2 tablespoons blood orange juice 1 teaspoon blood orange zest 1 teaspoon vanilla extract DIRECTIONS Preheat the oven to 375 degrees. In a large mixing bowl combine the flour, baking powder, ground ginger and salt. Set aside. Whisk together the ground flax and warm water in a small dish to gelatinize, about 5 minutes. In a separate large bowl, mix together the sugar and orange zest until fragrant. Pour in the flax mixture, milk, coconut oil and apple cider vinegar. Mix the dry ingredients into the wet ingredients about a cup at a time, stirring until a batter forms. Let the batter set while you grease a 6-mold donut pan. Pour the batter equally between the 6 donut molds and bake for 15 minutes, or until an inserted toothpick comes clean. While the donuts bake, whisk together the powdered sugar, blood orange juice, blood orange zest and vanilla in a shallow bowl to make the glaze. When the donuts finish cooking, move them to a cooling rack for to cool slightly, then dip them generously in the glaze. Serve immediately! NOTES Leftovers last up to 3 days on the counter. Peppermint Hot Chocolate
The weather - even here in Southern California - is finally getting cold and wintery. Okay cold-ish. And not very wintery. But it still makes me want to put on an extra pair of socks, curl up in bed with a warm mug and a good book and call it a night. Ever since I first whipped this recipe up a few weeks ago I've been coming back to this seasonal sipper on the regular because it's rich, chocolatey, and envelops you in sweet, decadent, Holiday-charged hug. Top it with a few marshmallows and DAMN GINA! You're gonna get just as addicted as I am, I just know it.
We also have an option to make it lighter, if super rich, delicious, chocolatey drinks aren't your favorite. Of course, if those AREN'T your favorite kind of drinks, you're probably hanging out on the wrong blog. I should be eating more greens, but I love a good cup of liquid chocolate and I'm not shy about it. Anyway - you probably have all the ingredients for this drink on hand now, and if peppermint isn't your thing you can easily leave it out or substitute a flavored extract you prefer. Do you. And do this drink, 'cause it's damn good. On that note, Happy Holidays! We'll be back after Christmas with a new recipe, but 'till then, we hope you get to spend your Christmas in whatever way you want to spend it and that you're taste-testing all of Santa's cookies. He doesn't need to eat 'em all anyway. Looking for a few last-minute Christmas goodies to munch? Check out our Savory Stuffed Mushrooms, milkshake-like Brandy Alexanders, and Gingersnap Buttercream Cookie Sandwiches! 
INGREDIENTS
1- 15 oz. can full-fat coconut milk 1 oz. (about 1/4 cup) chocolate chips OR chopped bar chocolate 1/4 cup sugar 2 tablespoons cocoa powder 1 teaspoon vanilla extract 3/4 teaspoon peppermint extract pinch of salt mint leaves, for garnish vegan marshmallows, if you like 'em DIRECTIONS In a medium saucepan whisk together the milk, sugar, and salt over low heat until the sugar dissolves. Whisk in the other ingredients and cook until hot - NOT boiling. Pour into a large mug, top with marshmallows and a fresh sprig of mint, and enjoy! NOTES Makes 1 large or 2 smaller mugs of cocoa. For a lighter cup of hot chocolate, sub your favorite non-dairy milk in place of the coconut milk. For a plain mug of cocoa, you can leave out the peppermint, or get creative and sub a different flavor like orange or lavender!
Brandy Alexander
If you're looking for something a little different to sip at the Holiday's this year, we've got your back. This recipe (okay, we tweaked it a bit) has been in Alex's family for a long time. I don't know how long exactly, but long enough to have become the Official Owens' Family Drink of the Holidays! When Alex turned 21 he was given the privilege of learning the recipe and making all the batches that Christmas. Batches alternate between he and his younger brother now, but he still loves making them. He even started making this vegan version after he went completely plant-based a few years ago so he could keep with tradition. I don't think it would be Christmas for him without one! His vegan version tastes super similar to the original since he kept the same 3-2-1 formula as the original, and is a great option for parties where people may have food preferences or dairy allergies. We used chocolate liquor, but you could sub in a coffee liqueur like Kahlua and I'm sure it'd be just as tasty. It's kind of like the less thick, much tastier cousin of eggnog...I think you're gonna like it! Oh, and make sure you have a little fresh nutmeg to grate over the top - it makes all the difference. Cheers!
INGREDIENTS
15 oz. can full-fat coconut milk (OR 15 oz. your choice non-dairy milk, though it will be less thick) 10 ounces chocolate liqueur 5 ounces brandy 1-2 cups ice freshly grated nutmeg, for garnish DIRECTIONS In a high-speed blender combine all the ingredients and blend until desired consistency is reached. The drink should be thick but creamy - like drinkable milkshake texture. Enjoy immediately! NOTES Serves 4. The alcohol we used is vegan approved by Barnivore. You can use it to look up ANY type of alcohol to see if it's vegan-friendly. Like we said above, you can substitute whatever non-dairy milk you have on hand here, though it won't be quite as thick as the original.
Gingersnap Buttercream Cookie Sandwiches
The holidays are in full-swing, which means we're baking like maniacs over here! Between the parties with friends and family, gifts for co-workers, and recipe testing for the cookbook (out Fall 2016!), our oven have been getting plenty of use and my waistline is feeling a little larger than usual. But that's okay, because there are only a few weeks left and by then we'll be so sick of cookies and baked goods we won't want anything to do with them for months. But for now, I'm all about that perfect chewy cookie. And these, my friends, are two perfectly chewy, spiced cookies sandwiching a rich buttercream frosting...and they are DAMN good! Using fresh ginger and nutmeg in these cookies really make the flavors rich and bright, and the molasses help keep 'em chewy - and adds some iron and calcium so you can pretend they're a health food. That's how that works, right?
My favorite part of these cookies is that I like them. I mean it! For years, I have avoided ginger and molasses cookies. I never like the weird sticky-sweet flavor of them and though they tasted kind of bland or too molasses-y. But these cookies? These are mind-changing, crowd-pleasing, are packed with spicy ginger flavor and just enough sweet molasses to balance out the bite of the ginger. Wanna cut the sugar? Skip the buttercream frosting and just eat the cookies as is, they're pretty darn delicious on their own! 
INGREDIENTS
Cookies: 1 1/4 cups all purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon freshly grated nutmeg 3/4 cup packed brown sugar 1/2 cup coconut oil, solid (OR sub vegan butter) 3 tablespoons ground flax 3 tablespoons molasses 2 tablespoons fresh ginger, grated 1 teaspoon vanilla Buttercream filling: 2 cups powdered sugar 1/4 cup vegan butter 1 teaspoon vanilla 1-2 tablespoons unsweetened non-dairy milk fresh nutmeg, for garnish DIRECTIONS Preheat oven to 350 degrees. In a large mixing bowl combine flour, baking soda, baking powder, salt, cinnamon and nutmeg. In a separate bowl or stand mixer cream together the brown sugar and coconut oil. Stir in the ground flax, molasses, ginger, and vanilla until completely combined. Pour the dry ingredients into the wet about a cup at a time, stirring continuously, until the cookie dough comes together. Scoop 1-in balls of cookie dough onto a lined baking sheet and bake for 10-12 minutes, until edges are firm. Move the cookies to a wire rack to cool. While the cookies bake and cool, prepare the buttercream frosting by beating together the powdered sugar, butter, and vanilla. Add in milk a bit at a time, until the desired frosting texture is achieved. Spread the buttercream onto half of the cooled cookies, and move to the fridge or freezer for 10 minutes to firm the frosting before topping it with another cookie. Once the sandwiches have been assembled, grate fresh nutmeg over the sandwiches and gobble 'em up! NOTES Makes 20 cookies, or 10 cookie sandwiches. After the cookies cooled, we placed some of the frosting on top and then place them in the freezer for 10 minutes to set the frosting before placing the second cookie on top. Otherwise, the frosting tends to smoosh out the sides a bit. If you won;t be serving them immediately, I recommend keeping them in the fridge until just before serving.
Thanksgiving Leftovers Sliders
The day(s) after Thanksgiving are my favorites. Instead of dressing up and stuffing my face, I get to lay around the house is the coziest of sweat pants, stuffing my face with leftovers. Things just always seem to taste better the next day. And these are no exception! There's not so much a recipe here as a meal idea and a great way to get creative with leftovers. We like sliders because they're easier to whip up than a whole sandwich and still taste great, plus they help us use up our yeasty dinner rolls before they hit that 2nd day after mark and start getting a little...rock hard. Anyway, you get the idea! A little less talking, a little more assembling tiny, adorable leftovers finger sandwiches. Let's eat!
INGREDIENTS
LEFTOVERS! We used: 4 dinner rolls 1/4 cup goji cranberry sauce 1/2 cup cranberry apple walnut stuffing 1/2 cup celeriac mashed potatoes 1/2 cup easy miso gravy a few sprigs of fresh thyme DIRECTIONS In a microwave or over the stove, reheat your favorite Thanksgiving leftovers. Cut dinner rolls in half, then top with cranberry sauce, stuffing, mashed potatoes + a hearty dollop of gravy. Garnish with fresh thyme, and serve immediately. Enjoy! NOTES These are pretty customizable. Use whatever leftovers you have!
Pecan Pie Bars11/24/2015 Pecan Pie Bars
When I was in the 4th grade, I had a Southern teacher who always explained to us that "Pee-cans are kept under the bed, and puh-cahns are baked in a pie." She hated when if you said otherwise, and she would tease anyone who disagreed. I hated standing out, so I just agreed. And now that I'm older, I think she was right. Because really, who wants to think about urine when they're talking pie? Anyway, it's something that always stuck with me, something I remember every time I see pecans in any form. And yes, I pronounce it 'puh-cahn'. Because it seems right. But however you pronounce them, you probably like them. Pecans are a rich, earthy nut that pairs well with all kinds of fruit - but like most things, tastes best drowned in a sugary syrup and baked on a crust. Pecan pies are great, but things in mini-form are cuter and easier to share. Plus, at our age we're mostly celebrating Friendsgiving's and less formal family dinners, and pre-sliced goodies are easier to pack into doggy bags for your friends. These bars are super easy to whip up and are as equally as delicious as their round cousin, but better because there's more crust - and that's my favorite part. You're friends will be impressed when you bring these to the table, and even more impressed if you get fancy and top 'em with a bit of homemade coconut whipped cream. But you get it, so I'll shut up while you preheat the oven. Let's bake!
INGREDIENTS
Crust: 1 cup vegan butter (we used Earth Balance) 1/2 cup packed brown sugar 2 1/2 cups whole wheat flour 1/2 teaspoon salt Topping: 1/2 cup vegan butter 1 cup packed brown sugar 1 tablespoons coconut cream* 1 teaspoon vanilla 2 cups chopped pecans Whipped coconut cream, for serving sprinkle of ground cinnamon, for garnish DIRECTIONS Preheat oven to 350 degrees. To make the crust, cream together the butter and brown sugar in a stand up mixer or with beaters. Add flour and salt and mix until crumbly. Press into a parchment-lined 9x13 inch pan. Bake for 20 minutes or until golden. While the crust bakes, prep the pecan topping by whisking together butter, brown sugar, coconut cream, and vanilla in a medium saucepan over medium heat until everything melts and combines, about 5 minutes. Once the mixture comes completely together, add the chopped pecans and mix them in. Continue cooking over low heat, stirring occasionally until the crust is finished cooking. When the crust finishes, remove it from the oven and pour the pecan mixture over the crust. Return the pan to the oven and bake for an additional 20 minutes. Remove from the oven, let cool completely, then slice into 12 (or more) equal squares. Enjoy! NOTES Makes 12 3x3 in. squares. Coconut cream is the thick white cream layer from the top of a can of full fat coconut milk. We also like using Trader Joe's brand coconut cream. Leftover bars can be saved in an airtight container on the counter for up to a week.
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