Drink & Dish: Cafe Au Lait Cupcakes

Cafe Au Lait Cupcakes: Ultra soft espresso cupcakes with a to die for cream filling

Ultra soft gluten-free espresso cupcakes with a to die for cream filling. A classic cafe au lait re-invented as a fun, festive and delicious cupcake.

Cafe Au Lait Cupcakes: Ultra soft espresso cupcakes with a to die for cream filling

Have any of you guys ever been to New Orleans for Mardi Gras? Personally, it sounds about as appealing as being in times square on New Years. Meaning…not…

Cafe Au Lait Cupcakes Ultra soft espresso cupcakes with a to die for cream filling

I’ve actually only been to New Orleans once, but I fell so in love with it. Steve and I took an anniversary trip there about a year ago and we had such an amazing time. It is probably one of my favorite vacations of all time, and I can’t wait to go back.

Cafe Au Lait Cupcakes Ultra soft espresso cupcakes with a to die for cream filling

In fact, I’m already planning to go back. Next year I turn *gulp* 30, and I’m already planning to meet with this girl to meet up in New Orleans to celebrate both of our birthdays. There is so much to do. Especially if you love food, which…ummmm obviously.

Cafe Au Lait Cupcakes Ultra soft espresso cupcakes with a to die for cream filling

As far as Mardi Gras, though? I think I prefer to celebrate from afar. I’ve become that old person that actually rolls their eyes at drunk college kids. I know. I’ve very quickly become one of those crotchety old folk types that goes to bed at 9pm and gets annoyed with people who are sloppy drunk. Who am I kidding? I am pretty sure I’ve always been that person inside.

Cafe Au Lait Cupcakes Ultra soft espresso cupcakes with a to die for cream filling

So after a little break, Drink & Dish is back! If you hadn’t noticed, the theme is MARDI GRAS! A cafe au lait is probably the most famous non alcoholic drink in New Orleans, and a must have to go alongside a freshly friend beignet. And you must have the beignets. Covered with so much powdered sugar that your entire outfit ends up in a covered in sugary dust. You can’t leave without that combination, I promise you. Also, you have to have a hurricane! It is pretty much the official drink of New Orleans, and Nicole’s totally lives up to the fame!


I wasn’t sure how the flavor would translate to a cupcake, but these babies exceeded all of my expectations! I’m not usually a cupcake person, but I kept finding myself eating the few I left behind at my house, and regretting (well, only partially…) all the extras I brought to work.

Cafe Au Lait Cupcakes Ultra soft espresso cupcakes with a to die for cream filling

The cupcakes are so soft. The texture is so perfect that I even surprised myself, but it’s that filling that really takes them to the next level! Filled cupcakes are great because they seem so difficult, but really it’s easy to do, and I show you exactly how I fill them in the video, so make sure to check it out!

Drink & Dish: Cafe Au Lait Cupcakes

Prep Time: 45 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 5 minutes

Yield: 2 dozen regular cupcakes, or approx 60 minis

Serving Size: 1 cupcake, or 2 minis

Drink & Dish: Cafe Au Lait Cupcakes

Ultra soft gluten-free espresso cupcakes with a to die for cream filling. A classic cafe au lait re-invented as a fun, festive and delicious cupcake.

Ingredients

    For the cupcakes:
  • 2 2/3 cups gluten-free baking blend (or white whole wheat flour)
  • 2/3 cup unsweetened cocoa powder (not Dutch process)
  • 1 1/2 tablespoons espresso powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • dash salt
  • 3/4 cup unsweetened applesauce
  • 1/4 cup coconut oil, melted
  • 1 cup brown sugar
  • 1/3 cup sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 eggs
  • 1 cup reduced fat buttermilk
  • 1 cup strong brewed coffee
  • powdered sugar for dusting, optional
  • For the filling:
  • 8 ounces heavy whipping cream
  • 8 ounces reduced fat cream cheese, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350. Line 2 muffin tins with paper liners. Either stand or mini muffin tins will work. Set aside.
  2. In a large bowl, combine baking blend, cocoa powder, espresso powder, baking soda, baking powder and salt. In a separate large bowl or stand mixer, beat together applesauce, coconut oil, sugars and vanilla until well combined. Add eggs one at a time and mix until combined.
  3. To the applesauce mixture add approximately (eyeball it) 1/3 of your dry mixture, followed by buttermilk. Add an other 1/3 of dry ingredients, then coffee, and finish with remaining third of dry ingredients mixing until just combined. Do not over mix.
  4. Fill muffin tins 3/4 full. Bake until a toothpick inserted in the center comes out with just a few crumbs, 20-25 minutes for full size cupcakes; 10-13 minutes for minis. Cool completely.
  5. To make the filling, whip cream in a stand mixer or using a handheld mixer until soft peaks form and it turns into whipped cream. In a large bowl, beat cream cheese until smooth. Add powdered sugar one cup at a time beating until well combined. Beat in vanilla. Fold in whipped cream.
  6. Transfer filling to a pastry bag fitted with a narrow ended tip. Plunge tip into the center of each cupcake and squeeze filling into the center until the top of the cupcake starts to expand slightly. Remove, and repeat with remaining cupcakes. Dust with powdered sugar if desired. Store refrigerated in an airtight container for up to one week.
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Peanut Butter Oatmeal Chocolate Chip Cookies

Peanut Butter Oatmeal Chocolate Chip Cookies No flour, butter or oil!

Flourless vegan & gluten-free peanut butter oatmeal cookies stuffed with dark chocolate chips.

Peanut Butter Oatmeal Chocolate Chip Cookies No flour, butter or oil!

You know what question I hate? “What’s new?” Does anyone actually know what to say when people ask what’s new in your life? I mean, that doesn’t stop me from asking everyone else. In fact, the first thing I say when talking to someone is “So…what’s going on with you???” I think it’s mostly so that they will be the one who has to do the talking, and I can avoid trying to think of something to say.

Peanut Butter Oatmeal Chocolate Chip Cookies No flour, butter or oil!

Because my usual response goes along the lines of “Oh well, ya know, work is crazy and I’m doing ____ workout or training for _____” and I realize this makes me totally, completely, 100% uninteresting. So I prefer to put everyone else on the spot and make them tell me all about their lives hoping that by the end they will forget to ask me the same question in return.

Peanut Butter Oatmeal Chocolate Chip Cookies No flour, butter or oil!

So….what’s new with you? ……………..

Peanut Butter Oatmeal Chocolate Chip Cookies No flour, butter or oil!

Cookies? That sounds good. Especially the super (I just tried to use the word uber. I’m a little disappointed in myself.) soft, peanut buttery chocolate chip cookies where the chocolate stays the perfect amount of melty because you eat the entire batch like an hour after they come out of the oven. Yeah…that’s what’s new with me too. Cookies.

Peanut Butter Oatmeal Chocolate Chip Cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: approx 4 dozen

Serving Size: 1 cookie

Peanut Butter Oatmeal Chocolate Chip Cookies

Flourless vegan & gluten-free peanut butter oatmeal cookies stuffed with dark chocolate chips.

Ingredients

  • 1 cup peanut butter
  • 1/4 cup apple butter
  • 1 cup brown sugar
  • 1/3 cup sugar
  • 1/2 cup unsweetened almond milk
  • 1 and 1/2 teaspoons vanilla extract
  • 1 and 1/4 teaspoons baking soda
  • 2 tablespoons cornstarch
  • dash salt
  • 3 cups quick cook oats*
  • 6 ounces dark chocolate chips

Instructions

  1. Preheat oven to 350. Line a large baking sheet with silpat or parchment paper. Set aside.
  2. In a large bowl, beat together peanut butter, apple butter and sugars until smooth. Add almond milk, vanilla, baking soda, cornstarch and salt. Mix until well combined. Stir in oats, then fold in chocolate chips.
  3. Use a small cookie scoop to transfer dough to prepared baking sheet. Bake for 10-12 minutes until just set. Do not over bake. Cool completely on baking sheet. Store in an airtight container for 5-7 days.

Notes

*To make your own quick oats, take rolled oats (gluten-free if necessary) and pulse for 10-20 seconds in food processor.

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S’mores Hot Cocoa {The Recipe ReDux}

S'mores Hot Cocoa: lightened up, gluten-free & dairy-free

Rich, hot, comforting hot chocolate with toasty marshmallows and graham cracker crumbs. Everything you love about s’mores in a lightened up, gluten-free and dairy-free hot chocolate {with vegan option}.

S'mores Hot Cocoa: Looks decadent, but healthier than you'd think!

Is it still cold where you are? The high here today is 79*. Please don’t hate me. It’s actually been absolutely gorgeous out lately, and I am trying to live it up because I know it’s only a matter of time until the low is 95 and I’m waking up to run in the middle of the night so I can at least beat the sunlight.

S'mores Hot Cocoa: lightened up, gluten-free & dairy-free..

And it’s still chilly enough in the morning and evening to cozy up with a hot drink. In fact, it’s the perfect dessert for a night in with Netflix. And the puppies. Obviously.

S'mores Hot Cocoa: lightened up, gluten-free & dairy-free

I’m usually a fro yo for dessert person. Even in the cold months. Something about drinking my dessert (even if it’s a milkshake!) seems like I’m being cheated. However, this is a whole different story.

S'mores Hot Cocoa: lightened up, gluten-free & dairy-free

With warm, toasty marshmallows and crushed graham cracker crumbs, this hot cocoa feels like the best of both worlds–eating dessert and drinking hot cocoa.

S'mores Hot Cocoa: lightened up, gluten-free & dairy-free

This drink is pretty decadent, but it comes in right at about 200 calories, which really isn’t that bad for dessert in my opinion. Especially a dessert that has this much going on. It also comes together in less than 10 minutes and includes a very short list of ingredients which, if you’re anything like me, you probably have sitting around anyway.

S'mores Hot Cocoa: lightened up, gluten-free & dairy-free

The almond milk and chocolate chips are responsible for the thick, rich cocoa, but the bruleed marshmallows, bits of graham cracker in every sip, and last minute decision to drizzle it with extra chocolate syrup is what truly takes it to the next level!

S’mores Hot Cocoa {The Recipe ReDux}

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 1

Serving Size: 1 cup

S’mores Hot Cocoa {The Recipe ReDux}

Rich, hot, comforting hot chocolate with toasty marshmallows and graham cracker crumbs. Everything you love about s'mores in a lightened up, gluten-free and dairy-free hot chocolate {with vegan option}.

Ingredients

  • 1 cup unsweetened almond milk
  • 1/4 cup dark chocolate chips
  • 1 teaspoon vanilla extract
  • 1 teaspoon honey or other liquid sweetener
  • 1 tablespoon graham cracker crumbs (I used gluten-free)
  • mini marshmallows*
  • light chocolate syrup for drizzling, optional

Instructions

  1. In a small pot, heat milk, chocolate and vanilla over medium heat until chocolate is melted and milk is hot and steaming, whisking constantly.
  2. Drizzle honey on a small plate and roll the top of your mug in honey so it is just coated. Place graham cracker crumbs on a separate plate, and then roll the glass in graham cracker.
  3. Pour in cocoa and top with marshmallows. Heat marshmallows with a brulee torch until browned. Top with remaining graham cracker crumbs and drizzle with chocolate syrup.

Notes

*To make vegan, use vegan marshmallows and agave/maplesyrup/simple syrup in place of honey.

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Rosemary, Olive Oil & Sea Salt Mashed Sweet Potatoes

Rosemary, Olive Oil & Sea Salt Mashed Sweet Potatoes: Simple, healthy, vegan, gluten-free & paleo!

Simple, easy roasted and mashed sweet potatoes with bold rosemary flavor and no cream or butter! A perfect healthy side dish to accompany any meal.

Rosemary, Olive Oil & Sea Salt Mashed Sweet Potatoes: Simple, healthy, vegan, gluten-free & paleo!

Okay, so first of all, I am a total freak. Pretty much every single time I try a new recipe, I immediately freak out about how it’s not good enough and tell my poor, poor husband that we need to toss it because there is no way I can possibly serve it.

Rosemary, Olive Oil & Sea Salt Mashed Sweet Potatoes: Simple, healthy, vegan, gluten-free & paleo!

Then after the crazy wears off I try it again and realize that I kinda like it. Then I decide to test it out on some guests who inevitably end up loving it, and only then do I decide that I actually did ok.

Rosemary, Olive Oil & Sea Salt Mashed Sweet Potatoes: Simple, healthy, vegan, gluten-free & paleo!

I mean, I guess sometimes it’s love at first bite, but usually there is a whole series of doubt before I decide a recipe is awesome. And to be honest, the first go around of this recipe was good, but it wasn’t great.

Rosemary, Olive Oil & Sea Salt Mashed Sweet Potatoes: Simple, healthy, vegan, gluten-free & paleo!

I was in a hurry and I just threw a big handful of rosemary in there haphazardly without taste testing along the way. It ended up being fixable (a little more salt, and a little of my picking out rosemary like a psycho), but I knew the flavor combination wasn’t quite right yet. But, I mean it’s sweet potatoes. They are pretty much error proof.

Rosemary, Olive Oil & Sea Salt Mashed Sweet Potatoes: Simple, healthy, vegan, gluten-free & paleo!

And don’t worry. I’ve got this little side dish all figured out now. ;) That being said, rosemary (and salt!) is a very strong flavor, and what tastes good to me may be too strong for you. Doubtful that it won’t be strong enough because I have a super heavy hand, but if you really love one of the flavors more than the others, then ya never know!

Rosemary, Olive Oil & Sea Salt Mashed Sweet Potatoes: Simple, healthy, vegan, gluten-free & paleo!

The good news is that the recipe is so easy to adapt to your own tastes. Add extra rosemary, less salt, add goat cheese (because we all know how I feel about that stuff!), or incorporate anything you’d like really! It’s just one of those things where you can be all individual and make it your own. And also? It is so so so good.

Rosemary, Olive Oil & Sea Salt Mashed Sweet Potatoes

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: 4-6 servings

Rosemary, Olive Oil & Sea Salt Mashed Sweet Potatoes

Simple, easy roasted and mashed sweet potatoes with bold rosemary flavor and no cream or butter! A perfect healthy side dish to accompany any meal.

Ingredients

  • 2 medium sweet potatoes
  • 2 tablespoons olive oil (preferably a good quality extra virgin olive oil)
  • coarse sea salt
  • 1-3 sprigs rosemary, stems removed, finely minced
  • pinch pepper

Instructions

  1. Preheat oven to 400. Brush sweet potatoes with olive oil and sprinkle with sea salt. Roast until fork tender, about 1 hour.
  2. Cut off the ends of each sweet potato. You may remove the skin if desired; I did not. Transfer to a large bowl, add a tablespoon of olive oil and mash with a fork or masher, or use a mixer or immersion blender. Add 1 sprig rosemary and a pinch of pepper, and taste. Add extra rosemary and/or salt small amounts at a time until desired taste is achieved.
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Chocolate Peanut Butter Cup Cupcakes

Chocolate Peanut Butter Cup Cupcakes

Ultra soft and fluffy chocolate cupcakes stuffed with a Reese’s peanut butter cup and topped with a thick dark chocolate peanut butter frosting.

Chocolate Peanut Butter Cup Cupcakes

Hi friends! I made it back from the big apple, and an incredible whirlwind weekend! My brother made 2nd chair in his international orchestra, and I got to see him play in CARNEGIE HALL. Can we talk about how all my life I’ve dreamed of going to Carnegie Hall, and my very first time I got to watch my brother have the time of his life??

Chocolate Peanut Butter Cup CupcakesChocolate Peanut Butter Cup Cupcakes

I also got to spend the weekend catching up with some of my friends in the city, seeing Matilda (OMG I’m obsessed–I never wanted it to end!), and eating so much amazing food. I’m totally not ready to go back to real life.

Chocolate Peanut Butter Cup Cupcakes

Although, this month has been so busy already that I am looking forward to doing a whole lot of nothing next weekend. After traveling two weekends in a row, I miss my puppies, and my couch, and umm you guys! I have practically disappeared on social media because I’ve been doing that thing where I try to live in real life. It’s really great and all, but I miss you people.

Chocolate Peanut Butter Cup Cupcakes

Oh, and also…I made you cupcakes. Maybe my favorite ones ever? The chocolate cupcake itself is just SO GOOD. Like I didn’t know I could make one that good without butter. It was kind of a pat myself on the back and sing my own praises kind of moment.

Chocolate Peanut Butter Cup Cupcakes

Then I can hardly even talk about the joy that is a peanut butter cup inside of your cupcake. Especially straight out of the oven when it’s still warm and melty….

Chocolate Peanut Butter Cup Cupcakes

Then you see that thick chocolatey frosting? Well, it’s actually chocolate and peanut butter and it is so thick that you have to spread it super carefully, but don’t worry because it ends up being 100% worth it when you take your first bite. The extra peanut butter cups on top are optional; edible glitter is mandatory. ;)

Chocolate Peanut Butter Cup Cupcakes

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 30 minutes

Yield: 1 dozen

Serving Size: 1 cupcake

Chocolate Peanut Butter Cup Cupcakes

Ultra soft and fluffy chocolate cupcakes stuffed with a Reese's peanut butter cup and topped with a thick dark chocolate peanut butter frosting.

Ingredients

    For the cupcakes:
  • 1 cup + 2 tablespoons gluten-free baking blend (or white whole wheat flour)
  • 1/4 cup cocoa powder (I used Dutch process)
  • 2 tablespoons cornstarch
  • 1 1/2 teaspoons baking soda
  • dash salt
  • 1/2 cup applesauce
  • 1/4 cup coconut oil, melted
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 cup buttermilk
  • 12 mini peanut butter cups + extra for topping
  • For the Dark Chocolate Peanut Butter Frosting:
  • 24 ounces reduced fat cream cheese, softened
  • 2.5 ounces dark chocolate, melted and cooled
  • 3/4 cup cocoa powder (I used Dutch process)
  • 3/4 cup peanut butter
  • 2 cups powdered sugar
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat oven to 350. Line 12 muffin tin with paper liners. Set aside.
  2. In a medium bowl, whisk together baking blend, cocoa powder, cornstarch, baking soda and salt. In a large bowl or stand mixer, mix together applesauce, coconut oil and sugar until well combined. Add egg and vanilla and mix to combine. Stir in half the dry ingredients, followed by buttermilk and finishing with the remaining dry ingredients. Mix until just combined; do not over mix.
  3. Evenly divide batter between cupcake tins. Each tin should be about 2/3 full. Gently press a mini peanut butter cup into the center of each cupcake. Bake for 18-22 minutes until a toothpick inserted in the cake part of the cupcake comes out with just a few crumbs. Cool completely.
  4. To make frosting beat together cream cheese and peanut butter in a large bowl on medium speed until smooth. Add vanilla extract and mix to combine, Add in powdered sugar 1/2 cup at a time, beating on low speed, followed by cocoa powder. Increase to medium speed and add melted chocolate. Beat until smooth, scraping down sides of bowl often. Frosting will be very thick. To thin, you may add a tablespoon at a time of milk if desired. I used none.
  5. Spread frosting on completely cooled cupcakes and top with chopped peanut butter cups and edible glitter or sprinkles if desired. Serve immediately. Store refrigerated in an airtight container for 5-7 days.
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Homemade Vegan Nutella

Homemade Nutella: Vegan, gluten-free and even more delicious than the store bought kind!

Smooth and creamy dark chocolate hazelnut spread made easily at home. Vegan, gluten-free and even more delicious than the store bought kind!

Homemade Nutella: Vegan, gluten-free and even more delicious than the store bought kind!

GUESS WHAT????? IT’S MY BIRTHDAY!!!!!!

Homemade Nutella: Vegan, gluten-free and even more delicious than the store bought kind!

Okay, so maybe it’s a little narcissistic, but I freaking love birthdays. Not just mine, but everyone’s. We all need a day to celebrate our lives, the people in it, and all that jazz. That’s what birthdays are to me, anyway. A chance to celebrate the fact that I have a freaking awesome life filled with freaking awesome people who make me feel like a million bucks.

Homemade Nutella: Vegan, gluten-free and even more delicious than the store bought kind!

So to celebrate, I made you guys Nutella. It’s one of my very favorite things, so i just figured you guys would feel the same way. I’ve been obsessed with Nutella since the first time I tasted it, and ya know what? I am even more obsessed with this homemade variety. I’m pretty sure it’s the dark chocolate. It just makes it richer and even more chocolatey!

Homemade Nutella: Vegan, gluten-free and even more delicious than the store bought kind!

It’s actually super simple, and when you make your own you get to be the one controlling what goes in. Just real ingredients here with a slightly heavy hand on the dark chocolate because, let’s be honest, Nutella is totally, 100% dessert. It’s not a “healthy” spread–it’s made to be a treat, and it delivers!

Homemade Vegan Nutella

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: approx 2 cups

Serving Size: 1 tablespoon

Homemade Vegan Nutella

Smooth and creamy dark chocolate hazelnut spread made easily at home. Vegan, gluten-free and even more delicious than the store bought kind!

Ingredients

  • 1 cup toasted hazelnuts
  • 2-3 tablespoons coconut oil, melted
  • 12 ounces dark chocolate, melted and cooled
  • 1 teaspoon vanilla extract
  • pinch sea salt

Instructions

  1. Place hazelnuts in food processor or Vitamix and blend until broken down and nuts start to form a big mound. Continue to blend and stream in coconut oil 1 tablespoon at a time until nut butter consistency. Add melted chocolate, vanilla and sea salt and blend until well combined. Store in an airtight container for 2-3 weeks.
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Coconut Cashew Chocolate Chip Cookie Dough Bites

Coconut Cashew Chocolate Chip Cookie Dough Bites: Healthy, gluten-free & vegan dessert bites

Healthy, simple, gluten-free & vegan dessert bites that taste like cookie dough, but made from wholesome ingredients with no grains or refined sugars.

Coconut Cashew Chocolate Chip Cookie Dough Bites: Healthy, gluten-free & vegan dessert bites

I am the world’s biggest procrastinator. No matter what it is on my to do list, I will find something else to do. When I should be working for my real job I will find any excuse to edit photos or write a blog post, but this morning when I sat down to write, I spent an hour singing Let it Go from Frozen while playing on the ukulele instead.

Coconut Cashew Chocolate Chip Cookie Dough Bites: Healthy, gluten-free & vegan dessert bites

I’m still not very good at the ukulele, but it doesn’t stop me from playing along and singing my little heart out. I’m sure my husband really appreciated my lackluster attempt while he tried to catch up on Modern Family. Especially after I made him listen to the Frozen soundtrack (with me singing along) for about 3 hours of our road trip to California.

Coconut Cashew Chocolate Chip Cookie Dough Bites: Healthy, gluten-free & vegan dessert bites

So anyway, let’s talk about the food. I have the world’s biggest sweet tooth. Like, seriously I could be in that world records book. It’s bad news and I try really hard to curb it,  but I am not a person who can give up dessert.

Coconut Cashew Chocolate Chip Cookie Dough Bites: Healthy, gluten-free & vegan dessert bites

I’ve been really making an effort since holiday cookie palooza to be a bit more mindful of my dessert habit, and really just my food choices in general. I’ve only baked one batch of cookies in 2014! Who am I?? The sad thing is they didn’t even turn out good enough to take pictures of. Womp womp. They were cakey, and I just don’t do cakey cookies

Coconut Cashew Chocolate Chip Cookie Dough Bites: Healthy, gluten-free & vegan dessert bites

So in an attempt to make a little healthier treat, I threw a bunch of things in my food processor one day, and these babies popped out! Well, by “popped out”, I mean I rolled them into cute little balls, but I didn’t want to call them balls because it makes me giggle, so I called them bites which I probably subconsciously stole from my friend Lindsay who makes all sorts of amazing treats like these!

Coconut Cashew Chocolate Chip Cookie Dough Bites: Healthy, gluten-free & vegan dessert bites

These little guys seriously taste just like cookie dough, but only have a handful of healthy ingredients. They’re perfect pre/post work out, as a snack, or as dessert. And trust me, they are so delicious that they taste like dessert and no one will have any idea that they’re actually healthy!

Coconut Cashew Chocolate Chip Cookie Dough Bites

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: Approx 2 dozen

Serving Size: 1

Coconut Cashew Chocolate Chip Cookie Dough Bites

Healthy, simple, gluten-free & vegan dessert bites that taste like cookie dough, but made from wholesome ingredients with no grains or refined sugars.

Ingredients

  • 2 cups unsweetened shredded coconut
  • 1 scant cup cashew flour
  • 3-5 tablespoons maple syrup*
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • pinch sea salt
  • 1/3 cup mini dark chocolate chips (or cacao nibs)

Instructions

  1. Blend coconut in food processor or Vitamix until it breaks down and becomes coconut butter. This can take up to 10 minutes, so be patient and give the food processor a break every few minutes to prevent burning out. Add cashew flour, maple syrup, extracts and salt. Blend until all ingredients are combined and form a big dough ball.
  2. Transfer dough to a large bowl and stir in chocolate chips. Roll into small balls. Store in an airtight container for 7-10 days.

Notes

*Amount of maple syrup can vary based on desired sweetness. I used 4 tbsp, but if you like things less sweet, I recommend starting with 3 and adding more to taste at the end.

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