Search Results for: vegan chocolate

Plain Ol’ Chocolate Chip Cookies {vegan}

April 17, 2013 · by Ari ·

Sometimes you just need plain, simple, classic comfort food. This is one of those times.

Would you believe I didn’t have a chocolate chip cookie recipe on here? I’m actually more intimidated by simple, well-known recipes. I feel like it has to be *perfect* and I don’t want to post it, until I know I’ve gotten it right.

Chocolate chip cookies with no butter is not an easy feat, my friends. You see, with peanut butter cookies, it’s easy–the fat in the peanut butter works perfectly, and you don’t realize you’re missing the butter, but in a plain ol’ chocolate chip cookie? The flavors I associate are butter, brown sugar and, well, chocolate! But honestly, butter is probably number one.

The secret? It’s the combination of apple butter, which gives the perfect texture (far superior to applesauce or yogurt in cookies) and the tiniest bit of butter extract. That stuff is magical. Using cornstarch in place of an egg not only makes them vegan, but helps keep them thick and chewy, and the massive amount of chocolate chips is 100% necessary. Also, a tiny sprinkle of salt on your dough just before it goes into the oven will take your cookie flavor to the next level! Not quite salted, but it evens out the sweetness.

The result is healthier chocolate chip cookies that taste like the real deal. Thick, chewy, with a slight crunch on the outside, and that perfect soft, gooey, and extra chocolatey inside. I am finally ready to share my chocolate chip cookies with you, because I finally got it right.

Chocolate Chip Cookies

Prep Time: 40 minutes

Cook Time: 10 minutes

Total Time: 50 minutes

Yield: 1 1/2 dozen

Serving Size: 1 cookie

Chocolate Chip Cookies

Simple, classic, vegan and whole grain chocolate chip cookies that taste just like the real deal.

Ingredients

1 1/4 cups white whole wheat flour
1 tbsp cornstarch
1/2 teaspoon baking soda
dash salt
1/2 cup apple butter
1/2 cup brown sugar
1/4 cup sugar
1/4 cup unsweetened almond milk
1 tsp vanilla extract
1/8 tsp butter flavoring (optional, but recommended)
1 heaping cup dark chocolate chips
sea salt for sprinkling

Instructions

In a medium bowl, whisk together flour, cornstarch, baking soda and salt. Set aside.
In a large bowl or stand mixer, beat together apple butter and sugars until combined. Beat in almond milk, vanilla and butter flavoring. Slowly add in dry ingredients, beating until just combined. Beat in chocolate chips. Cover and chill dough for 30 minutes, or up to overnight.
Preheat oven to 375. Line a large baking sheet with silpat or parchment paper.Use a small cookie scoop, or roll dough into 1" balls. Add a tiny pinch (or more if you want them to have the "salted" taste) of sea salt to the top of each cookie dough ball.
Bake for 10-12 minutes until golden and just set. Do not over bake. Allow to cool completely on cookie sheet. Store in a loosely covered container for 5-7 days.

https://arismenu.com/chocolate-chip-cookies/

Gingerbread Whoopie Pies with Eggnog Dark Chocolate Ganache Filling {Vegan}

December 18, 2012 · by Ari ·

Longest title ever?

I’m officially in a holiday cookie induced sugar coma and I may never come out. I mean, I’m beginning to wonder what I will do with my life once it’s December 26th? Will I have to go back to normal recipes??? THE HORROR!!

Can we talk about the whole concept of “seasonal” foods??? I mean, it’s bad enough that honeycrisp apples only exist for like 3 weeks out of the year, but eggnog and ginger exist YEAR ROUND my friends. So does peppermint. Why do we have to pretend it is only excited in the winter time?? I want to drink eggnog from the carton in July with no shame. You may ask for world peace. I ask for eggnog in July. I fail to see the difference.

I don’t really understand the idea that if you only have something once in a while, it’s supposed to be more special or something? I guess they call that moderation. I don’t have it.

And before you judge me, let me tell you, once you taste these whoopie pies, you won’t have it either. I was a little unsure how the eggnog flavor would go with the chocolate. Oooooooomg. Why have we not been eating chocolate eggnog every day for our entire lives????? Okay, blah blah blah, heart disease… Whatever. It’s amazing.

Whoopie pies are only, like, my favorite thing ever. They’re up there with cilantro and fro yo. Is it cake? Is it a cookie? What is that delicious filling??? Oh, it’s just a freaking WHOOPIE PIE. Soft and cake-like gingerbread cookie stuffed with rich dark chocolate and eggnog that is so delicious you’ll want to lick the crumbs off your silpat. Not that I did anything like that….

Gingerbread Whoopie Pies with Eggnog Dark Chocolate Ganache Filling

yield one dozen large whoopie pies

For the cookie/cake (adapted from Damn Delicious)

1 3/4 cups + 2 tbs white whole wheat flour
3/4 tsp cinnamon
3/4 tsp ginger
1/8 tsp cloves
dash nutmeg
1/2 tsp baking soda
dash salt
1/2 tbsp cornstarch
6 tbsp unsweetened applesauce
1/3 cup brown sugar, packed
1/3 cup molasses
1/2 cup unsweetened almond milk
1/2 tbsp apple cider vinegar
1 tsp vanilla extract

For the filling:

2 oz dark chocolate, melted
1/4 tbsp coconut oil
1/4 tsp rum extract
2 tbs soy nog

Directions:

Preheat oven to 350. Line a large baking sheet with silpat or parchment paper. Set aside.
In a medium bowl, whisk together flour, cinnamon, ginger, cloves, nutmeg, baking soda, salt, and cornstarch. In a large bowl, beat together applesauce, brown sugar and molasses. Beat in half of the dry ingredients to the applesauce mixture, followed by the almond milk, apple cider vinegar and vanilla. Beat in remaining half of the dry ingredients.
Using a small-medium cookie scoop, drop batter onto prepared cookie sheet. Bake for 10-12 minutes until golden. Let stand for 5 minutes, then transfer to a wire rack to cool completely.
To make the filling, place all ingredients in a small microwave safe bowl and heat for 30 seconds. Stir well. If chocolate if not completely melted after stirring, continue to heat for 15 second increments until stirring melts it completely. Allow mixture to cool at room temperature or in the fridge until it has thickened and is no longer runny (about 15 minutes in the fridge, or 20 at room temp). Do not keep it in the fridge too long, or it will harden.
Spread filling over 1/2 of the cookies/cakes (whatever you want to call the gingerbread part…), then top with an other cookie/cake.

DIY Mint Chocolate Baileys Irish Cream {Vegan}

December 14, 2012 · by Ari ·

It’s true.

Remember when I told you I had some awesome things coming your way? TADAAAA!!!!

I’ve always been a sweet and creamy alcohol girl. White russians, chocolate martinis, pretty much anything with heavy cream, and I was set. What can I say? I’ve just always loved dessert. I want dessert for breakfast, lunch, dinner, drinks, and of course…DESSERT! 😉

Something about this time of year makes me crave those special dessert drinks just a liiiittttttle more. I want to curl up by a fire with a mug full of Baileys hot chocolate, or take it with me in the car to go see all the lights. It’s like the month of December takes a magnifying glass to my already enormous sweet tooth, and ya know what? I’m not going to be one of those people who tells you how to “make it through the holidays without splurging”. No. The holidays are not a time to “make it through”; they are a time to enjoy and celebrate, and you know “be merry”.

Let me tell you, if you are someone who loves Irish cream, or creamy drinks in general, you will share my love for this concoction. It’s thick and creamy, but you can taste the alcohol, and you know I’m a girl who needs to taste the alcohol. I don’t like a weak drink, and this certainly is no exception! In fact, if you like your alcohol to be more hidden in the flavor, you might want to consider reducing the whisky a smidge, but for me, it was absolute perfection.

DIY Mint Chocolate Baileys Irish Cream

adapted from The Marvelous Misadventures of a Foodie

2/3 cup sweetened condensed coconut milk
1 1/2 cups Irish whiskey
1 cup unsweetened vanilla almond milk
2 tbs light chocolate syrup
1 tsp espresso powder
1 tsp vanilla extract
1/4 tsp peppermint extract

Directions:

Combine all ingredients in a blender until smooth. Store refrigerated in an airtight contain for up to 2 weeks.

Vegan Banana Chocolate Chip Muffins

June 1, 2012 · by Ari ·

This never happens. We eat a lot of bananas in this house, so they never stick around long enough to make banana bread/muffins/etc.

But I guess one day I got overzealous on my banana buying. Or we got sick of them for a while, because all of the sudden I had more over ripe bananas than I knew what to do with.

Okay, that’s a lie. I knew exactly what to do with them!

Note to self: bananas don’t typically stick around too long. Banana muffins don’t make it through the night.

I always talk about how I love experimenting with cooking for different diets. I won’t ever, ever, ever do an other diet with rules again, unless I develop some medical condition in which it is necessary or I’m going to die, and even then I’d still consider my options. Kidding. Mostly. 😉 I do love trying different things, however, and cooking in different ways. I’ve been dying to find some amazing looking recipe to make Diana some candida baked goods! Soon, soon, soon. But for now, amazing people like Jen that can’t have dairy, can eat delicious muffins (and Jen, I promise I am sending your cookies before I leave for camp!).

I could not get over how soft and moist these muffins were! Honestly, what is the point of butter in a muffin? Bananas and applesauce do the same thing and, in my opinion, like a million times better. I mean, don’t get me wrong…I love butter. It’s sick, really, how much I love butter, but well…now I feel slightly embarrassed because about my last statement, so let’s get back to these muffins which don’t fill my love of butter, but fill my bigger love of baked goods and chocolate. And now I am reminded of how sad I am that there are no longer any left in my house. First world problems people. This means you should make them, and enjoy them for me!

Like, perhaps, while lounging by the pool. 😉

Vegan Banana Chocolate Chip Muffins

yield 1 dozen

2 1/3 cup white whole wheat flour
3/4 tsp baking soda
1/2 tsp baking powder
dash salt
1 tsp pumpkin pie spice
3 extra-ripe bananas, mashed
1 1/2 tsp vanilla
1/2 cup unsweetened applesauce
3/4 cup turbinado sugar + more for sprinkling
1/3 cup unsweetened vanilla almond milk
1/2 cup non dairy dark chocolate chips (I recommend using the mini size)

Directions:

Preheat oven to 350. Line muffin tin with paper liners, and spray lightly with nonstick spray.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
In a large bowl, beat together bananas, vanilla, applesauce, 3/4 cup sugar, and almond milk, until well combined. Slowly, beat in dry ingredients, then fold in chocolate chips.
Evenly divide batter between the 12 muffin tins. Sprinkle an extra pinch of turbinado sugar on the top of each muffin (optional), and bake for 25-30 minutes until golden, and a toothpick inserted in the center comes out clean. Transfer immediately to wire racks to cool.

Vanilla Bean Hot White Chocolate

February 3, 2015 · by Ari ·

Rich and creamy vanilla bean hot white chocolate. Made with smooth white chocolate, creamy Silk® Cashewmilk and fresh vanilla bean, this 3 ingredient, 5 minute dessert will be your new favorite! Every year it cracks me up how January 1st happens and everyone is like “OMGGGG I’m gonna be so healthy! I’m gonna search Google for every recipe that ever included kale, and I’m totally gonna #eatclean.” Then by February 1st (or, really, even earlier), we’re back to chocolate and rich, sugary Valentine’s Day desserts. I mean, don’t get me wrong, I love any excuse to eat chocolate, and I do actually love Valentine’s Day, even though we don’t celebrate it super traditionally. I feel like regardless of it being a total greeting card holiday, it’s nice to have a fun holiday to celebrate everyone you love. Friends, family, significant others, etc. I love love. And I love celebrating. Usually Steve and I keep things low key. Neither of us are crowd people, so instead of trying to get into a trendy restaurant, we usually make a fancy-for-us dinner at home, and call it a night. Super exciting over at my house, let me tell ya. But I do love snuggling up together on the couch with a big ole mug of hot chocolate. Or, in this case, hot white chocolate. The white chocolate and bold vanilla is paired with Silk®’s new irresistibly creamy cashewmilk! Cashews are a softer, smoother nut than almonds, and that translates perfectly into the milk, which is only 25 calories per cup in the Silk® Unsweetened Cashewmilk (60 calories in the original)! Whaaaaattt? Give me 7 cups. Seriously. I’ve been drinking it plain, eating it with my cereal, and throwing it in my smoothies. It’s so versatile, and I seriously love it so much more than cow’s milk. And I love the heck out of real cheese, so it really is just a taste preference. The whole recipe comes together in about 5 minutes, and it’s so rich and creamy, you’d never guess it comes in at around 200 calories! That is if you can limit yourself to one cup, which is no easy feat, but let’s pretend you’re better at moderation than I am. 😉 I topped things off with a touch of whipped coconut cream, and it was perfection–perfect for enjoying with whomever you’re celebrating with this Valentine’s Day!

Vanilla Bean Hot White Chocolate

Recipe Type: Drinks

Author: Ari Ziskin

Cook time: 5 mins

Total time: 5 mins

Serves: 2

Rich and creamy vanilla bean hot white chocolate. Made with smooth white chocolate, creamy Silk® Cashewmilk and fresh vanilla bean, this 3 ingredient, 5 minute dessert will be your new favorite!

Ingredients

2 cups [url href=”http://goo.gl/7xrwYU” target=”_blank”]Silk® Unsweetened Cashewmilk[/url]
2 ounces white chocolate (use vegan white chocolate if applicable)
seeds from 1/2 vanilla bean
whipped coconut cream for topping, optional

Instructions

Heat cashewmilk, white chocolate and vanilla bean in a medium sauce pan on medium high heat until white chocolate is melted and milk gets hot, whisking constantly, about 5 minutes. Serve immediately, topped with whipped coconut cream if desired.

To find out about more amazing products and promotions follow along on Facebook, Instagram, Twitter and Pinterest!

Irresistibly smooth, Silk® Unsweetened Cashewmilk is creamier than skim milk but with 1/3 of the calories. You + Cashewmilk = True Love. To celebrate, Silk® will be giving away hundreds of The Perfect Match Gift Sets for you and a friend at PerfectMatch.Silk.com

This is a sponsored post written by me on behalf of Silk®. All opinions are 100% mine.

Chocolate Covered Cherry Smoothie

January 12, 2015 · by Ari ·

This creamy, vegan chocolate covered cherry smoothie is a healthy breakfast option that tastes like dessert. In just 2 minutes, you can have a healthy, filling breakfast that you will be excited to eat!

Chocolate for breakfast!!! Chocolate for snack!! Chocolate for all the time.

One day I came home from a run, and I threw all of my stuff into the blender to make a huge, cold smoothie. Then, on a whim I threw in some chocolate chips. Now I can’t make a smoothie without chocolate chips. It’s kind of a problem. Except it’s not, because it’s delicious.

I have to admit, when I first found out about the new Silk Dairy-Free Yogurt Alternative, I was totally skeptical. I mean, I loooove my Silk, and buy their products all the time, but I am a Greek yogurt girl at heart, and I wasn’t sure how this could possibly compare. While I have to admit that I would still consider myself a Greek yogurt girl, this new dairy-free yogurt alternative was actually great! It didn’t taste fake, and it was much thicker than I had expected.

I’m not typically a fan of things that aren’t what you want them to be. I don’t do fake meat, and I would rather not eat cheese than eat anything resembling fake cheese (unless it’s like a creamy nut based cheese sauce–that’s an other story, and a totally different form of delicious!), but that’s what I love about this new product–it’s not trying to be yogurt. It’s an alternative. It contains 6 grams of plant-based protein, and it has all the creamy, deliciousness you’re looking for. It is also made with real fruit, along with being dairy-free, cholesterol-free, gluten-free, carrageenan-free, vegetarian, healthy, and totally delicious. That’s a lot of info. Here’s what you really need to know: It’s legit.

I love making smoothies, and this is the first time I’ve been able to make one that my vegan friends can enjoy too! I’m so grateful that Silk put this awesome Dairy-Free Yogurt Alternative on the market!

Chocolate Covered Cherry Smoothie

Recipe Type: Breakfast

Author: Ari Ziskin

Prep time: 2 mins

Total time: 2 mins

Serves: 1

Ingredients

1 frozen banana
1/4 cup Silk Black Cherry Dairy-Free Yogurt Alternative
2 handfuls ice
1 tablespoon dark chocolate chips
1 cup unsweetened almond milk*
generous pinch chia seeds, optional

Instructions

Place all ingredients in a blender, and blend until smooth. Serve immediately.

Notes

*You may wish to start with 3/4 cup almond milk and add more depending on your desired thickness

To find out about more amazing products and promotions, check out the Silk newsletter, or follow along on Facebook, Instagram, Twitter and Pinterest!

This conversation is sponsored by Silk. The opinions and text are all mine.

White Chocolate Stuffed Ginger Molasses Cookies

December 17, 2014 · by Ari ·

Ultra soft and chewy ginger molasses cookies stuffed with melty white chocolate. Filled with holiday flavor, these will become your new favorite cookies!

Oh heyyyy…we’re in full blown holiday season, and I still have most of my shopping left to do. What about you? I’m actually one of those people who really, truly loves Christmas/Hanukkah shopping. I love finding just the *right* gift for the people I love, and buying Steve 7 zillion stocking stuffers, and baking delicious treats to put into all of the stockings. It’s one of my very favorite things.

That means it’s going to be a busy week ahead, but tomorrow is my last day of work before winter break begins, and I will then spend the entire week following shoulder deep in all things holiday spirit. In fact, if you’re not into that kinda thing, you should probably steer clear. 😉

But you should still stay for the cookies, because who can resist perfectly soft and chewy ginger molasses cookies? I’m all about the gingerbread this year (well…basically all the time), and it all started with these cookies.

The cookie base is pretty ridiculous on its own, but when you add in that surprise melty, creamy white chocolate middle, they are just taken up to the next level. If any cookie can get you in the holiday spirit, it’s these babies!

White Chocolate Stuffed Ginger Molasses Cookies

Recipe Type: Dessert

Author: Ari Ziskin

Prep time: 30 mins

Cook time: 10 mins

Total time: 40 mins

Serves: 2 dozen

Ultra soft and chewy ginger molasses cookies stuffed with melty white chocolate. Filled with holiday flavor, these will become your new favorite cookies!

Ingredients

2 cups [url href=”http://arismenu.com/gluten-free-baking-blend” target=”_blank”]gluten-free baking blend[/url] (or white whole wheat flour)
1 teaspoon baking soda
1 1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
dash salt
1/2 cup apple butter
1/4 cup molasses
3/4 cup dark brown sugar
2 teaspoons vanilla extract
6-8 ounces good quality white chocolate squares or chopped into large chunks*
granulated sugar for rolling

Instructions

In a medium bowl, whisk together baking blend, baking soda, spices and salt.
In a large bowl, beat together apple butter, molasses, brown sugar and vanilla until smooth. Beat in dry ingredients until just combined. Cover and refrigerate for 30 minutes.
Preheat oven to 350. Line 2 large baking sheets with silpat or parchment paper.Roll dough into approximately 1″ balls. Press white chocolate square/chunk inside, and roll dough back around. Make sure white chocolate is completely covered. Add more dough if necessary. Roll in sugar and transfer to prepared baking sheet. Repeat with remaining dough.
Bake until just set, about 9-11 minutes. Cookies will look underdone,. Do not over bake. Cool completely on cookie sheet. Store in an airtight container at room temperature for up to one week.

Notes

*To make vegan, use vegan white chocolate, swap for dark chocolate or omit completely

Almond Butter Chocolate Chip Mocha Bites {The Recipe ReDux}

August 21, 2014 · by Ari ·

Rich & fudgy Almond Butter Chocolate Chip Mocha Bites are super easy to make with just a handful of wholesome ingredients. They are paleo, gluten-free, vegan and delicious enough to please any crowd!

I have a pet peeve. I seriously hate when people call things “brownies” or “cookie dough” when it literally tastes like a protein bar. I’m glad you like it, and I’m sure it really is “OMG so delicious”, but let’s be real for a second: a protein bar does not taste like a brownie. It might taste like a chocolate protein bar that is so good you could enjoy it for dessert, but that does not a brownie make.

So, that being said, I almost called these brownie bites. They are so ridiculously rich and fudgy that you could probably call them brownie bites and no one would call you on it. But, at the end of the day, they do not have the flakey top, and they are more the consistency of cookie dough, so we’ll stick with Almond Butter Chocolate Chip Mocha Bites. Because I am incapable of coming up with a title less than 40 characters long.

Okay so while they may not technically be “brownies” that doesn’t stop these little guys from feeling like a totally indulgent treat. In fact, they are like a totally indulgent treat that works like a snack! The ingredients are kind of all rock stars in the way they fill you up and give you energy. I found myself kind of addicted. Every time I wanted something sweet, I kept reaching in the fridge to grab an other one.

I had to bring them into work because I couldn’t stop, and Steve was so upset that he only got 2. I strongly suggest you let them sit in the fridge for a few hours. I tried one right after I made them and liked it enough, but the texture is much better cold, and the flavors are even more delicious after they’ve had some time to meld together.

They are the perfect after school or pre/post workout snack, or you can even grab a couple for breakfast as you’re walking out the door, and they are without a doubt delicious enough to be eaten for dessert too!

Almond Butter Chocolate Chip Mocha Bites

Prep Time: 10 minutes

Total Time: 1 hour, 10 minutes

Yield: approx 16 bites

Serving Size: 1 bite

Almond Butter Chocolate Chip Mocha Bites

Rich & fudgy Almond Butter Chocolate Chip Mocha Bites are super easy to make with just a handful of wholesome ingredients. They are paleo, gluten-free, vegan and delicious enough to please any crowd!

Ingredients

1/4 cup almond butter (or any nut butter of your choice)
2 tablespoons coconut oil, softened but not melted
3 tablespoons honey or pure maple syrup
2 teaspoons vanilla extract
1 1/4 cups almond meal*
1/2 cup cocoa powder (I used Hershey's Special Dark)
2 teaspoons espresso powder
small pinch sea salt
2/3 cup mini dark chocolate chips

Instructions

In a large bowl, stir together almond butter, coconut oil, honey/maple syrup and vanilla until mostly combined. Add almond meal, cocoa powder, espresso powder and sea salt. Use your hands to mix ingredients together. Once dough is mostly formed add chocolate chips and incorporate.
Roll dough into 1-1 1/2" balls (or however large you'd like them). Refrigerate for 1-2 hours before serving. Store in an airtight container in the refrigerator for up to 5 days.

Notes

*If you use maple syrup (or even a store bought honey), it will not be as thick and you may need to increase almond meal. If the mixture is still sticking to your hands/the bowl, increase almond meal by 1 tablespoon until you reach the desired texture.

https://arismenu.com/almond-butter-chocolate-chip-mocha-bites/

Peanut Butter Chocolate Chip Cookie Dough Bites

March 28, 2014 · by Ari ·

Healthy, simple and easy no-bake cookie dough bites packed with peanut butter flavor, sweetened with pure maple syrup, and chock-full of smooth, rich dark chocolate chips. Vegan, gluten-free, and easily made paleo!

I have mixed feelings about cookie dough. I know, I know. I feel like the problem is that while healthier substitutions taste just as good once they are baked, you can taste things like apple butter in dough, and it definitely doesn’t taste like real butter. It’s crazy that once it bakes it can really serve the same purpose, but in dough it stands out like a sore thumb.

But ya know what? Throw in peanut butter, almond meal and coconut oil, and they fill these babies with healthy fat and don’t skimp on a single ounce of flavor! Combine that with the deliciously rich flavor of pure maple syrup and chocolate (which speaks for itself), and you’ve got a dreamy little cookie dough bite that you can even justify as a healthy snack.

I brought these over for dessert one night when I was hanging out with the boys, and they literally disappearing in seconds. They are wholesome and natural enough to appeal to the health lovers in your life, but decadent enough to pass as dessert for kids and adults alike!

Peanut Butter Chocolate Chip Cookie Dough Bites

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: approx 15

Serving Size: 1

Peanut Butter Chocolate Chip Cookie Dough Bites

Ingredients

1/4 cup peanut butter (or almond butter/any nut butter of your choice)
2 tablespoons coconut oil, softened but not melted
2 tablespoons pure maple syrup
2 teaspoons vanilla extract
2 cups almond meal
small pinch sea salt
scant cup mini dark chocolate chips

Instructions

In a large bowl, stir together peanut butter, coconut oil, maple syrup and vanilla until mostly combined. Add almond meal and sea salt. Use your hands to mix ingredients together. Once dough is mostly formed add chocolate chips and incorporate.
Roll dough into 1-1 1/2" balls (or however large you'd like them). Serve immediately or store in an airtight container in the refrigerator for up to 5 days.

Notes

Recipe lightly adapted from Perry's Plate

https://arismenu.com/peanut-butter-chocolate-chip-cookie-dough-bites/

Today I’m linking up with a couple of awesome bloggers, so if you love maple syrup as much as I do, please check their posts out too!

Maple Chipotle Flank Steak Tacos from Katie @ Healthy Seasonal Recipes

Boozy Maple Bacon Jam (OMG!!!) from Julianne @ Yankee Kitchen Ninja

Maple Pecan Coconut Granola Bars from David @ Spiced

Healthy No-Bake Maple Banana Cookies from Dara @ Cookin’ Canuk

Maple Custard Ice Cream Sandwiches (OMG AGAIN!!!) from Carrie @ Bakeaholic Mama

Got a maple syrup recipe of your own to share? Feel free to link it up below!

An InLinkz Link-up

And if you’d like to see more cookie dough bites check out these:

Coconut Cashew Chocolate Chip Cookie Dough Bites

Oatmeal Raisin Cookie Dough Bites

Peanut Butter Oatmeal Chocolate Chip Cookies

February 24, 2014 · by Ari ·

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

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.

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.

So….what’s new with you? ……………..

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

Preheat oven to 350. Line a large baking sheet with silpat or parchment paper. Set aside.
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.
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.

https://arismenu.com/peanut-butter-oatmea/

Homemade Vegan Nutella

February 5, 2014 · by Ari ·

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

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

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.

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!

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

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.

https://arismenu.com/homemade-vegan-nutella/

Coconut Cashew Chocolate Chip Cookie Dough Bites

February 2, 2014 · by Ari ·

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

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.

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.

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.

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

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!

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

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.
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.

https://arismenu.com/coconut-cashew-chocolate-chip-cookie-dough-bites/

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