These super easy Bang Bang Puffs compliment that bang bang in the bedroom!

Don’t fret, you don’t need a heart shaped pan, I just used mine because I had it and they’re oh so adorbs!

Be sure to watch my video for more tips and tricks!

Ingredients:

• 1-2 tbsp EVOO (Extra Virgin Olive Oil)
• 2 small potatoes, diced (about 2 cups worth)

• 1 medium red onion, diced
• About 1/2 tsp each of garlic powder, salt and pepper

• 1/2 cauliflower, riced (about 3 cups worth)
• 2 handfuls or baby spinach
• 1/2 cup vegan mayonnaise replacement
• 1/2 cup thai sweet chili sauce
• 1 tsp sriracha
• Puff pastry

Add the EVOO in a large frying pan on medium heat. Then add the potatoes, onions, garlic powder, salt and pepper. Stir occasionally while it cooks for about 15 minutes.

Then add your riced cauliflower and cook while stirring occasionally for about 5 minutes.

Add your spinach and stir for about 1 minute until wilted then remove from heat.

In a small bowl, mix together the vegan mayo replacement, thai sweet chili sauce and sriracha.

Then add that mixture to the frying pan of veggies and stir until combined.

Lightly grease your muffin pan and then using a pizza cutter, cut your store bought puff pastry into enough squares to fit your pan.

After each square is in each hole (that’s what she said), fill each with your bang bang veggie mix.

Bake in a preheated 420 degree Fahrenheit oven for 20-25 minutes, until your puffs are brown and crispy…no soggy bottoms!

Enjoy!