tiffanyleannreachingforthestars:
Vegan “Blizzard”
Cookie Dough Balls
Yield: 1 cup packed cookie dough
- 1/2 cup unsalted cashews
- 1/4 cup rolled oats
- 1/4 cup whole wheat pastry flour (other flours may work)
- 1/2 tsp kosher salt
- 1.5 tbsp natural cane sugar
- 1/2 tsp pure vanilla extract
- 3-4 tbsp pure maple syrup (or a bit more if dough is too dry)
- 1/4 cup dark chocolate chips
Directions: In a food processor, add the cashews and oats and process until it forms a fine crumble. Now add in the salt, sugar, and flour and process for a few seconds more. Add in the maple syrup and vanilla and process until combined. It will be sticky, but this is normal! Add in your chocolate chips and stir by hand or process. Form into balls. Store in freezer.
Chocolate Chip Cookie Dough “Blizzard”
Yield: 2 servings
- 3 peeled and frozen bananas, cut into 1 inch chunks for easier processing
- Splash of non-dairy milk (if needed)
- 2 tbsp cookie dough (from above)
Directions: In a large food processor, add in your 3 frozen bananas. I like to cut my bananas into 1 inch chunks before freezing. Process bananas, stopping to scrape down the sides of the bowl as necessary. Finally, add in your cookie dough and process until combined. You should have a soft serve type consistency when done. To make the blizzard simply stir in your desired amount of mini cookie dough balls, pour into a glass, and serve with a spoon. Makes 2 servings.
(via lonelystarseeds)
(via vegan-veins)
(via makehealthychoices)
(via elenagettingfit)
(via makehealthychoices)
(via lonelystarseeds)
(via vegan-veins)
Rocky Road Chews
Friday, 22 February 2013
Description
Maple syrup traditionally goes very well with chocolate and this recipe combines with the cacao paste (cacao and cacao butter) seamlessly. The almond butter makes these chews extra creamy and luxurious while the crunchy macadamia nuts and chewy plump raisons add texture and a smooth depth of flavour. I love eating mine with a cup of herbal tea in the afternoon.
IngredientsAt a glance
Cakes & Pies
Makes
12 rocky road bars, or 24 chews
• 1 ½Cups (238g) - Cacao Paste, (Melted measurement - melt bain
marie style)
• ⅓ Cup (86g) - Almond Butter
• 1 Cup (103g) - Desiccated Coconut
• ½ Cup (85g) - Macadamia Nuts, (Chopped into chunks)
• ½ Cup (87g) - Raisins
• ½ Cup (185g) - Maple Syrup, (Or your favourite liquid swetener)
• 1 tsp (14g) - Vanilla Extract
Methods/steps
1. In a food processor, process melted cacao paste, almond butter,
maple syrup, vanilla extract and salt until smooth. Transfer into a large
bowl.
2. Add in the coconut flakes, macadamia nuts and raisins by hand until
evenly distributed.
3. Prepare a square pan lined with parchment paper, or plastic wrap.
Lay out chocolate mixture evenly and place in the freezer for 1 hour to
set up. Remove from freezer and slice into desired shape.
Storage: Rocky road chews store well in an airtight sealed
container in he fridge for up to 6 weeks.
(via rawfully-rawnchy)
(via makehealthychoices)
