Mix all ingredients into a mug until smooth and microwave 1-2 mins until soft but firm. If you want to make this a vegetarian recipe just substitute the coconut oil for butter and the nut milk for regular milk.
1 stick and 2 tbsp of butter or ½ cup and 2tbsp of coconut oil
1/3 cup of sugar
1 cup of flour
Cream the butter or oil with the sugar with electric hand mixer until soft and fluffy. Gently stir in flour, making sure not to deflate the mix. Form into balls and bake in a 325 oven for 15 to 17 mins.
Melt chocolate in the microwave (15min, stir, repeat). Spread ½ of the chocolate on the bottom of a 9x9 pan. Let harden. Mix peanut butter and powdered sugar. Spread it over the hard chocolate. Spread second layer of chocolate over peanut butter and let harden. Once hard and cool to the touch, cut into bars.
Drain a can of chickpeas and save the water. Whip the water until there are stiff peaks. Fold in chocolate, sugar, and vanilla. Distribute mixture into 3 glasses or jars and freeze for at least 3 hours.
Combine chocolate chips, mint extract, and shortening in a bowl. Microwave for 1 min and stir till smooth. Stick cracker on a tooth pick and dunk in chocolate mixture. Lay on parchment paper and refridgerate until hard.