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Almond Flour Chocolate Chip Cookies

· Natalie 112 Comments

Easy 7-ingredient almond flour chocolate chip cookies that are vegan, paleo, and naturally sweetened with dates. Gluten-free, refined sugar-free, and ready in 30 minutes for a guilt free treat!

Almond Flour Chocolate Chip Cookies (egg-free, grain-free, dairy-free)
Originally published on November 2, 2017, updated on September 10, 2025.

Table of contents

The chocolate chip cookie is a classic treat, and with the endless options of CCC recipes out there it’s hard to pick and everyone has their personal preferences. Crunchy or crispy or chewy? Thin or thick? Small so you have to have two at once or jumbo so you have to save half for later? Chocolate chips or chocolate chunks or mini chips? And that’s before we even get into dietary preferences. So I don’t really believe in a single best chocolate chip cookie recipe, but I do believe this one has lots to love about it…

  • Just 7 ingredients
  • Vegan, grain-free, gluten-free, and paleo-friendly—these cookies are for everyone
  • Refined sugar free sweetened with medjool dates
  • Soft and lush and moist and so so delicious
  • FULL of chocolate chips (feel free to add more than called for!)
  • Easily elevated with a flaky salty sprinkle on top
Almond Flour Chocolate Chip Cookies (egg-free, grain-free, dairy-free)

How To Make These Almond Flour Chocolate Chip Cookies

This cookie dough is quick and easy to prepare, but because we are using medjool dates for the sweetener you will need a blender or a food processor to make it. I prefer a food processor because the mixture is a bit thick for blending. You can just blend the wet ingredients in the food processor and then transfer to a bowl for the rest of the mixing, or make the entire cookie dough right in the food processor—up to you!

Like I said, there are just 7 of them! But let’s break it down one by one:

  • Medjool dates. Or any kind of dates, although medjool are my favorite for baking. I highly recommend measuring these by weight since they can vary a lot in size and don’t fit easily into a measuring cup.
  • Nut or seed butter. I used cashew butter, but almond butter, SunButter, tahini, peanut butter, etc. would all work.
  • Vanilla extract. A CCC essential.
  • Almond flour. This is the key to a moist, soft, buttery cookie without the need for butter. And it keeps this recipe gluten and grain free as well.
  • Baking soda and salt. More CCC essentials.
  • Semi-sweet chocolate chips. Semi-sweet are my favorite for chocolate chip cookies, they are the perfect in between of a little bit dark but still super melty in a warm cookie. But you can use whatever kind you love.
  • Flakey salt. An honorary 8th ingredient, it’s optional but highly recommended!
Almond Flour Chocolate Chip Cookies (egg-free, grain-free, dairy-free)
Almond Flour Chocolate Chip Cookies (egg-free, grain-free, dairy-free)

Step-By-Step Instructions For Making The Cookies

Step 1: Soak the dates. When I originally posted this recipe back in 2017, it called for making a date paste with water and dates first and then using that to sweeten the cookie dough. The downsides: 1) an extra step and 2) excess water in cookies makes for a very soft texture. So when I re-tested the recipe to update it, I wanted to skip that part and just use the dates themselves. However, there is very minimal liquid in this recipe so you do need to soak the dates first in warm water so they blend smooth.

Step 2: Blend the wet ingredients. The dates, the nut or seed butter, and the vanilla. It will be a thick paste and it doesn’t have to be perfectly smooth, but as smooth as possible please. I do recommend a natural nut/seed butter that is on the runnier side to make this step easiest.

Step 3: Add the dry ingredients. The almond flour, baking soda, and salt. Either add them straight to the food processor or transfer the paste to a bowl and mix in the dry ingredients with a spatula. If you do choose to mix in the food processor, be careful not to over mix. Just combined is perfect.

Step 4: Add the chocolate chips. But most importantly, make sure the batter is NOT warm anymore from the soaked dates. If the batter is warm, it will melt the chips as you mix them in. Not idea. If you are mixing in the food processor, just pulse the chips in. If you are mixing by hand, fold in with a spatula. I like to add a few extra chips on top of each cookie after the dough balls are on the pan.

Step 5: Flatten the cookies. This is a step you don’t have to do with a traditional cookie. But when we’re using healthier ingredients like dates instead of sugar and nut butter instead of butter butter, you need to help them spread a little bit (because butter + sugar is what creates cookie spread). I like to place a piece of wax paper on top of each cookie and then use the bottom of a cup to lightly press.

Step 6: Bake and cool. Until those edges are just deliciously golden. Then let them cook for 10 minutes or so before moving to a cooling rack OR snatch one right off the pan and enjoy that warm melty magical fresh-baked cookie experience.

Almond Flour Chocolate Chip Cookies (egg-free, grain-free, dairy-free)

Tips, Substitutions, and Storage For Best Cookies

These almond flour chocolate chip cookies are made with such minimal ingredients I really don’t recommend messing with the ingredients too much. Swap in a different nut butter, maybe use chocolate chips instead of chunks, add in some chopped walnuts for extra crunch, that’s about as far as I’d recommend going with the modifications. You are always welcome to experiment, but I can’t guarantee the results with any other types of flour.

To ensure your cookies come out perfect, I highly recommend measuring all of the ingredients by weight for accuracy. I also recommend not over mixing this cookie dough to keep the cookies as tender as possible. This is not a cookie dough that you need to chill before baking, but it is a cookie dough that happens to be egg-free and safe for consumption unbaked too. And let me tell you, it is quite a treat!

These almond flour chocolate chip cookies are best warm and freshly baked. What cookie isn’t? These cookies are relatively low fat, so they will dry out over time if you don’t refrigerate them. I recommend an airtight container in the fridge if you want to store them for a few days, or you can even freeze them for longer storage.

Recipe FAQs

Can I chill or freeze the dough to bake at a later time?

I haven’t tested it personally, but it should be fine. I wouldn’t refrigerate it for more than 24 hours, if you want to save the dough for longer than that then freezing would be the best option.

My cookies didn’t spread, why?

It is the combination of butter and sugar that causes a cookie to spread, this healthier recipe has neither of those ingredients. That is why you need to flatten them before baking.

My dough seems too dry, why?

Are you using a natural nut or seed butter that is quite runny or a thicker variety? If you are using a thick nut or seed butter, I recommend using 1/3 cup nut or seed butter and 2 tbsp coconut oil to get that looser runny texture.

My dough seems too wet, why?

Did you drain the dates really well after soaking? You want to remove as much excess water as possible before blending them. Also be sure you are measuring all the ingredients by weight for most accurate amounts.

Can I use date sugar in place of the dates?

Not in this recipe, they are too different to substitute easily. I’d recommend THIS chocolate chip cookie recipe instead and swapping the date sugar in for the coconut sugar.

Almond Flour Chocolate Chip Cookies (egg-free, grain-free, dairy-free)
Almond Flour Chocolate Chip Cookies (egg-free, grain-free, dairy-free)
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Almond Flour Chocolate Chip Cookies

★★★★★ 5 from 27 reviews
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 12 cookies 1x
  • Category: cookies
  • Method: baking
  • Cuisine: american
  • Diet: Gluten Free
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Description

Easy 7-ingredient vegan paleo chocolate chip cookies made with almond flour and naturally sweetened with dates. Gluten-free, refined sugar-free, and ready in 30 minutes for a guilt free treat!

Ingredients

Scale

Instructions

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. Soak the dates in warm water for 5 minutes.
  3. In a food processor, blend the dates, nut/seed butter, and vanilla.
  4. Add the dry ingredients and process again until combined.
  5. Pulse in the chocolate chips.
  6. Scoop out about 2 tablespoons of dough, roll into a ball, and place on the baking. Press down to flatten (and add a few extra chocolate chips on top if desired). I recommend 6 cookies per pan, so you will need two pans or two batches.
  7. Bake for 10-12 minutes at 350°F, or until the bottom edges are just golden brown.
  8. Remove from the oven, cool for at least 10 minutes on the pan before moving to a cooling rack to cool completely.
  9. You can store them in an airtight container in the fridge for up to a week, although they are best fresh!

Keywords: baking, dessert, snack, vegan, paleo, healthy, chocolate chip, grain free, egg free, dairy free

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Cosmic Brownie Chocolate Yogurt Bark

· Natalie Leave a Comment

Indulge in this dreamy dairy-free cosmic brownie chocolate yogurt bark—a nostalgic brownie-inspired rich chocolate treat with a high protein coconut yogurt base, vegan chocolate ganache, and colorful candy sprinkles. An easy make ahead freezer snack or healthy dessert!

Cosmic Brownie Chocolate Yogurt Bark (dairy-free)

SPONSORED BY SUNBUTTER

End of summer still-hot frozen treat cravings meets nostalgic back-to-school lunchbox brownie inspiration in a uniquely decadent but still healthy and high-protein spin on yogurt bark: Cosmic Brownie Chocolate Yogurt Bark. We’re swapping the baked brownie base for a creamy no-bake 3 ingredient frozen yogurt layer, but topping it off with the same chocolate ganache and rainbow candy coated chocolate chip sprinkles as Little Debbie (but make it vegan!) This fun colorful chocolate treat is the perfect thing to have stashed in your freezer for after school snack time or any time you need a sweet healthier treat.

Cosmic Brownie Chocolate Yogurt Bark (dairy-free)

How To Make Dairy-Free Chocolate Yogurt Bark

If you aren’t familiar with yogurt bark, it’s a snack made by spreading a thin layer of greek yogurt on a pan, topping it with fruit, nuts, granola, chocolate chips, etc, freezing it, and then breaking apart into pieces for snacking. Sometimes the yogurt is flavored or sweetened, the topping variations are endless, and it’s a delicious simple healthy no-bake snack for kids or adults. Where we are doing things a little differently with this recipe is…

  • making it dairy-free with coconut yogurt
  • adding extra protein with protein powder since coconut yogurt isn’t naturally as high in protein as greek yogurt
  • flavoring the yogurt with Chocolate SunButter (which makes for a creamier texture too!)
  • adding a delicious cosmic brownie twist with the toppings!

Why You’ll Love This Recipe

This healthier finger-food snack is so easy to make, you just need 6 ingredients and 15 minutes, then the freezer does the rest. It’s perfect to meal prep ahead and have on hand for a sweet treat all week, plus you can customize the toppings and never get bored. It’s a healthier alternative to store-bought snacks, plus you can adjust the sweetness level to your liking and use whatever protein works best for you (plant-based or not!). Plus it’s kid-friendly and adult approved.

Ingredients You Will Need

  • Dairy-free yogurt. Most yogurt bark recipes start with vanilla greek yogurt for thickness and sweetness, but to keep this recipe dairy-free we are using coconut yogurt instead. I opted for an unsweetened plain variety since the protein powder and Chocolate SunButter both add some sweetness to the yogurt layer.
  • Chocolate SunButter. The ingredient that makes this chocolate yogurt bark yummier than most, the sweet delicious flavor and creaminess create a more decadent texture and taste that truly feels like dessert.
  • Protein powder. You have lots of options here—vanilla or chocolate, plant based or not, sweetened or unsweetened—all will work. Use whatever you have and whatever you love, I used a plant-based chocolate blend.
  • Dairy-free chocolate chips. One of the two ingredients required to make the vegan ganache topping, I like a semi-sweet variety.
  • Coconut milk. Ingredient number two in this super simple dairy-free ganache, I recommend full-fat canned coconut milk.
  • Candy coated chocolate chips. The nostalgic cosmic brownie classic topping, I like THIS vegan and naturally colored variety.
Cosmic Brownie Chocolate Yogurt Bark (dairy-free)
Cosmic Brownie Chocolate Yogurt Bark (dairy-free)
Cosmic Brownie Chocolate Yogurt Bark (dairy-free)
Cosmic Brownie Chocolate Yogurt Bark (dairy-free)
Cosmic Brownie Chocolate Yogurt Bark (dairy-free)
Cosmic Brownie Chocolate Yogurt Bark (dairy-free)

Step-By-Step Instructions

  1. Make the chocolate yogurt base. Smply whisk together the coconut yogurt, Chocolate SunButter, and protein powder until smooth and thick and creamy almost like a batter consistency.
  2. Spread evenly on a baking sheet. Make sure you line the baking sheet with parchment paper first so you can easily lift it out later. An offset spatula works great for even spreading, and don’t be afraid to go all the way to the edges of the pan.
  3. Prepare the vegan chocolate ganache. Heat the coconut milk, pour over the chocolate chips, let it stand for three minutes covered with foil to trap the heat and melt the chips. Then whisk until smooth.
  4. Spread the ganache on top of the yogurt. The trickiest step, but if you freeze the yogurt layer while you prepare the ganache it will make this step easier.
  5. Add the cosmic brownie sprinkles. The most fun rainbow step!
  6. Freeze overnight and break into pieces. Or at least 8 hours, and then you can cut or break into snack-size pieces.
Cosmic Brownie Chocolate Yogurt Bark (dairy-free)

Freezing and Serving Suggestions

You do need to store this no-bake healthy dessert in the freezer, otherwise it will become too soft to stay a solid bark. I recommend an air-tight container or silicone storage bag to prevent freezer burn, if it’s sealed up well it can easily last a few weeks. Straight from the freezer it will be quite hard to bite, so I recommend removing from the freezer 5-10 minutes before serving so it’s just slightly soft. Depending on how big your pieces are, you will get 12-15 servings per batch.

Cosmic Brownie Chocolate Yogurt Bark (dairy-free)
Cosmic Brownie Chocolate Yogurt Bark (dairy-free)

More No-Bake Chocolate Treats You’ll Love

Cosmic Brownie Chocolate Yogurt Bark (dairy-free)

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Cosmic Brownie Chocolate Yogurt Bark

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Author: Natalie
  • Prep Time: 15 minutes
  • Chilling Time: 8 hours
  • Total Time: 8 hours 15 minutes
  • Yield: 15 pieces 1x
  • Category: snacks
  • Method: freezer
  • Cuisine: american
  • Diet: Vegan
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Description

Indulge in this dreamy dairy-free cosmic brownie chocolate yogurt bark—a nostalgic brownie-inspired rich chocolate treat with a high protein coconut yogurt base, vegan chocolate ganache, and colorful candy sprinkles. An easy make ahead freezer snack or healthy dessert!

Ingredients

Scale

Instructions

  1. Line a quarter sheet pan (9×13″) with parchment paper, and set aside.
  2. Whisk together the yogurt, protein powder, and Chocolate SunButter.
  3. Use a spatula to spread in a single layer, filling the entire sheet pan. Place in the freezer.
  4. Microwave the coconut milk for 30 seconds on high or until just starting to bubble.
  5. Pour over top of the chocolate chips, and cover with foil for 3 minutes.
  6. Remove the foil, and whisk until smooth.
  7. Drizzle and carefully spread the chocolate mixture over top of the yogurt.
  8. Sprinkle on the candy coated chocolate chips.
  9. Freeze overnight.
  10. Cut or break into pieces.
  11. Store in the freezer, and remove 5-10 minutes before eating.

Keywords: dairy free, snack, easy, chocolate, frozen, high protein, healthy, recipe

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Cosmic Brownie Chocolate Yogurt Bark (dairy-free)

Mint Chocolate Chip Ice Cream Sandwiches

· Natalie Leave a Comment

Homemade mint chocolate chip ice cream sandwiches with a chewy flourless chocolate cookie on the outside and creamy dairy-free mint chip ice cream on the inside. This easy gluten-free cookie sandwich recipe is sure to be a summer hit!

Mint Chocolate Chip Ice Cream Sandwiches (gluten-free + dairy-free)

SPONSORED BY SUNBUTTER

The only kind of hangs I am hosting right now are poolside hangs. And while my husband handles most of the meal on the grill/smoker, I always like to have some sneaky sweet summer treat in the freezer to bring out after plates are empty. Ice cream is always a good idea in the summer, but bowls and spoons and scoops and melting can get so complicated. So serving up creamy dreamy mint chocolate chip ice cream in a perfect handheld chocolate cookie package is the perfect plan. You can literally eat them IN the pool and get right back to the action after a few finger licks. Or just having a batch of these dessert sandwiches in the freezer for your own little after dinner treat will most certainly sweeten your week.

Mint Chocolate Chip Ice Cream Sandwiches (gluten-free + dairy-free)

How To Make Delicious Mint Chip Ice Cream Sandwiches

There’s the flourless chocolate cookie and then there’s the no-churn mint chip ice cream. Both are simple to make, but you do need to prep the ice cream the night before so it has time to freeze. And honestly, refrigerating the cookies overnight is not a bad idea too they will be sturdier for sandwiching and fudgier too.

Ingredients For The Flourless Chocolate Cookies

You will be shocked by how short and simple this ingredient list is. And yet this five ingredient dough really does bake to be the most delicious crispy-edged chewy chocolatey cookies. It’s kind of magical.

  • Chocolate SunButter. This mind-blowingly minimal ingredient recipe really wouldn’t be possible without Chocolate SunButter. It provides the structure without flour, the moisture without butter, and the chocolate flavor without cocoa. So yes we’re using good bit of it, but yes it’s saving us from needing so many other ingredients.
  • Maple syrup. Or agave or honey, whichever you prefer. The Chocolate SunButter is lightly sweetened too, so we don’t need much.
  • Tapioca starch. Or cornstarch or arrowroot starch, whichever you’ve got. It acts as a binder in place of eggs, so if you aren’t vegan feel free to use one egg instead.
  • Baking soda. For a little bit of rise.
  • Salt. Because all sweet chocolate things are better with it.

Step-By-Step Instructions For Making The Cookies

This one bowl recipe couldn’t be any easier to prep…

  1. Step 1: Combine all the ingredients in one bowl of mixed very well with a hand beater. I’m talking 2-3 minutes on medium high speed, it will seem too wet to be a cookie dough at first but if you keep mixing I promise it will come together.
  2. Step 2: Scoop onto a lined cookie sheet, spacing them out for spreading. I recommend 1-2 tablespoons of dough per cookie and 2 inches or so in between each cookie on the pan. You will need two cookie sheets or to bake in two batches.
  3. Step 3: Bake for 14-15 minutes at 325°F. Don’t over-bake them, they can dry out fast.
  4. Step 4: Cool completely or even chill overnight before sandwiching. Leave them on the pan for 10 minutes or so, they will be very fragile when hot, then transfer to a cooling rack to finish cooling.
Mint Chocolate Chip Ice Cream Sandwiches (gluten-free + dairy-free)
Mint Chocolate Chip Ice Cream Sandwiches (gluten-free + dairy-free)
Mint Chocolate Chip Ice Cream Sandwiches (gluten-free + dairy-free)

Ingredients For The Dairy-Free Mint Chip Ice Cream

For ease, I wanted this part of the recipe to be no-churn – just blend, freeze, and sandwich no fancy equipment required. In order to make that possible and still have a super creamy sandwich filling, you need a rich ice cream base. In order to pull that off, these are the ingredients you will need:

  • Raw cashews. I know it’s annoying to have to soak them beforehand, but I promise they are key to a creamy dairy-free ice cream.
  • Coconut cream. If your can says “coconut CREAM” on the front, you don’t need to chill and scoop out the solid part you can shake and use it all. If you are using a can of “coconut MILK”, you will need to chill and just use the solid stuff. Using a full-fat coconut yogurt is fine too, one that’s naturally thick not thickened with gums/starches.
  • Maple syrup. Or agave or honey, whichever is your favorite.
  • Fresh mint and peppermint extract. I like the combo, the leaves alone can taste too herbal and the extract alone can taste too candy cane-y. You can also use a few drops of pure peppermint oil.
  • Vanilla extract and salt. Essentials for any homemade ice cream recipe.
  • Spirulina. Totally optional and just for color purposes. You could also use a little bit of matcha powder. With either, don’t use too much you don’t really want to taste it.
  • Dark chocolate. I used chocolate chunks, but a chopped up bar or chocolate chips would work too.
Mint Chocolate Chip Ice Cream Sandwiches (gluten-free + dairy-free)
Mint Chocolate Chip Ice Cream Sandwiches (gluten-free + dairy-free)

Step-By-Step Instructions For Making The Ice Cream

Blend, pour, freeze, sandwich. But let’s dig into a little more detail…

  1. Step 1: Soak the cashews overnight. Or speed it up by using hot water and soaking for at least 3 hours. Then drain and rinse.
  2. Step 2: Blend everything except for the dark chocolate until VERY smooth and creamy, I recommend high speed for at least 30 seconds.
  3. Step 3: Pour into a pan or shallow dish (you want about 3/4 inch of ice cream thickness) lined with parchment or wax paper, and freeze overnight.
  4. Step 4: Thaw for 5 minutes to soften, then use a cookie cutter to cut out ice cream rounds sized to fit your cookies. And sandwich!
Mint Chocolate Chip Ice Cream Sandwiches (gluten-free + dairy-free)

Tips For Storing and Substitutions

Another perk of the ice cream being a no-churn recipe is that the ice cream middle will be just as creamy the day you make them as it is a week later when you pop one out of the freezer. Much longer than a week or two you may start getting some ice crystals, but I doubt they will last that long. I do like to let them thaw for 5-10 minutes before eating to allow the ice cream and cookie soften a little bit.

Maybe mint isn’t your thing, and you want to do a just vanilla or just chocolate ice cream instead. Or roll them in sprinkles or mini chocolate chips. Or blend some berries into the ice cream base. Or use these cookies with a scoop of your favorite ninja creami ice cream recipe for a higher protein treat. Lots of ice cream sandwich options!

Mint Chocolate Chip Ice Cream Sandwiches (gluten-free + dairy-free)

More Ice Cream Sandwich Recipes You’ll Love

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Mint Chocolate Chip Ice Cream Sandwiches

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Author: Natalie
  • Prep Time: 30 minutes
  • Freezing Time: 8 hours
  • Cook Time: 15 minutes
  • Total Time: 8 hours 45 minutes
  • Yield: 6 sandwiches 1x
  • Category: cookies
  • Method: baking
  • Cuisine: american
  • Diet: Gluten Free
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Description

Homemade mint chocolate chip ice cream sandwiches with a chewy flourless chocolate cookie on the outside and creamy dairy-free mint chip ice cream on the inside. This easy gluten-free cookie sandwich recipe is sure to be a summer hit!

Ingredients

Scale

Flourless Chocolate Cookies

  • 1 cup (256g) Chocolate SunButter
  • 1/3 cup (105g) maple syrup or agave
  • 1 tbsp tapioca starch (or cornstarch/arrowroot) OR 1 egg
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Mint Chip Ice Cream

  • 1 1/4 cup (150g) raw cashews, soaked and drained 
  • 1 1/4 cup (225g) coconut cream or full-fat coconut yogurt
  • 1/4 cup (80g) maple syrup or agave
  • 1/4 cup fresh mint leaves
  • 1/2 tsp peppermint extract or 5–10 drops peppermint oil
  • 1 tsp vanilla extract 
  • 1/8 tsp salt
  • 1/4 cup nondairy milk, as needed to blend 
  • 1/4 tsp spirulina (optional for color)
  • 1/2 cup (70g) chopped dark chocolate or mini chocolate chips

Instructions

For the cookies:

  1. Preheat the oven to 325°F and line two baking sheets with parchment paper.
  2. Combine all the ingredients in a bowl.
  3. Mix with hand mixer on medium-high speed for 2-3 minutes until it comes together and thickens to a cooke dough consistency that you can roll into balls. If it seems too wet, just keep beating.
  4. Scoop onto the baking sheets, using 1-2 tablespoons per cookie and leaving at least 2 inches between each cookie for spreading.
  5. Bake for 14-15 minutes. Immediately after removing from the oven, you can use a cookie cutter to pull the edges in and reshape into perfect circles.
  6. Cool 10 minutes on the pan, then transfer to a cooling to cool completely.

For the ice cream:

  1. Combine the soaked cashews, coconut cream, maple syrup, mint leaves, peppermint extract, vanilla extract, salt, and spirulina (if using) in a blender. Add a splash of milk as needed to blend on high speed until very smooth and creamy.
  2. Pulse in the dark chocolate chips/chunks.
  3. Spread into a shallow pan or dish (I used an eighth sheet pan which is 10×7″) lined with wax paper. 
  4. Freeze overnight.
  5. Use a cookie cutter to cut the ice cream into rounds, then sandwich each between two cookies.

Keywords: cookies, flourless, summer, dairy free, gluten free, grain free, nut free, coconut milk, easy, recipe, vegan

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Dairy-Free Matcha Ninja Creami

· Natalie 4 Comments

The ultimate summertime treat for any matcha lover, this dairy-free Matcha Ninja Creami recipe is a healthier alternative to traditional ice cream with all the green tea goodness in a creamy high protein recipe!

Dairy-Free Matcha Ninja Creami (high protein)

SPONSORED BY SUNBUTTER

Matcha lovers! You know that sweet moment of joy when you treat yourself to the perfect creamy, slightly sweet, flavorful iced matcha latte and it perks up your entire afternoon? Well I can only imagine ONE thing that could be better, and it’s this ultra creamy, vanilla sweet, frosty, scoop-able matcha latte in ice cream form! Packed with protein too, so it can be a healthy snack but rich and indulgent enough to be dessert too.

Dairy-Free Matcha Ninja Creami (high protein)

How to Make The Perfect Matcha Ninja Creami

Matcha is a delicate flavor, a delicate color, but a dreamy one when you get it right. So this recipe is simple on ingredients to make sure the matcha flavor shines through, with just a little bit of vanilla because it compliments the matcha flavor deliciously well.

Dairy-Free Ingredients Needed For This Protein Ice Cream Recipe

  • Organic SunButter. Have you ever tried that little trick where you blend water and nut or seed butter to make a quick plant based “milk” without any straining? Well I decided to apply that same trick to this Ninja Creami recipe in place of the almond milk I would typically use, and it worked beautifully! So a couple of tablespoons of my favorite seed butter, SunButter, plus 1 cup of water blends to make the dairy-free base for this ice cream.
  • Canned coconut milk. To achieve a rich, indulgent, just-like-storebought consistency without any gums or thickeners, you do need a slightly higher fat content ingredient too. And canned full-fat coconut milk is the perfect thing! The flavor of coconut goes really nicely with matcha, and it blends to be super creamy for gorgeous non-icy scoops.
  • Vanilla protein powder. This is a high-protein ice cream recipe (if you want it to be), so a scoop of your favorite vanilla protein powder is a must. Plant based, grass-fed whey isolate, and grass-fed beef isolate are my favorites. And one scoop of most protein powders will get you to 25-30 grams of protein, which isn’t bad for a pint of delicious matcha ice cream.
  • Sweetener of choice. Honey or maple syrup are my favorites, but you can skip it if the protein powder alone is sweet enough for you.
  • Matcha powder. Ceremonial grade ideally, or latte grade if you must. But the higher the quality the more delicious and bold the flavor will be.
  • Teeny pinch of salt. When it comes to homemade ice cream, it should always be on the list.
Dairy-Free Matcha Ninja Creami (high protein)
Dairy-Free Matcha Ninja Creami (high protein)
Dairy-Free Matcha Ninja Creami (high protein)

Step-By-Step Instructions On How To Make A Matcha Ninja Creami

Step 1: Make the ice cream base. You can do this in the blender, or simply use an electric whisk or even a hand mixer. You just want all of the powders dissolved and the SunButter fully blended with the liquids. I typically choose to use my blender, it’s just fast and easy.

Step 2: Freeze overnight. Freeze the ice cream base in a Ninja Creami pint container for at least 8 hours. So overnight is easy, or make it in the morning to enjoy after dinner.

Step 3: Process into ice cream. Everyone has their own favorite Ninja Creami cycles, but personally I like to start with one cycle of “lite ice cream” followed by one or two cycles of “re-spin” with a splash of milk as needed. Then if I do choose to add toppings, one “mix-in” cycle to evenly distribute those. And dig in!

Dairy-Free Matcha Ninja Creami (high protein)

Tips For Perfecting Your Creami

  1. Don’t skimp on fat. This is ice cream made without dairy, eggs, thickeners, gums, pudding mix, or anything like that. So achieving an ultra creamy consistency is possible, but trickier. And the most important factor is not skimping on fat. So don’t leave out the SunButter or reduce the amount of coconut milk, you really do need both in the amounts listed. The only swap I can approve is real coconut yogurt in place of some or all of the coconut milk.
  2. Soften or microwave before processing. Make life a little bit easier for your Ninja Creami and reduce the number of “re-spin” cycles required by allowing the base to warm up slightly before processing. I like to microwave for about 15 seconds because I am impatient, but you can also just let it sit out on the counter for 10 minutes or so.
  3. Use a high quality matcha. And more of it than you would typically use for a latte. Freezing dulls all flavor, so a little bit more matcha powder than you would use for a warm or even iced drink is necessary to achieve a good matcha flavor.
  4. Use a protein powder you love. Not one you only tolerate hidden in a very busy smoothie. Like I said, matcha is a subtle flavor that isn’t going to hide anything so make sure you like the flavor of your vanilla protein powder with just water or milk.
  5. Add as small a splash of milk as possible. Or none if it’s already creamy-ish after the first cycle. Only if the texture is really powdery do you need the splash of milk. Skipping it will help achieve a true scoop-able ice cream texture instead of a more soft serve experience.
Dairy-Free Matcha Ninja Creami (high protein)

What If I Don’t Have a Ninja Creami?

Don’t worry I got you. Dairy-free high-protein matcha ice cream is still very much possible without this machine, all you will need is a silicone ice cube tray and a good blender or food processor. You are going to blend the exact same ingredients, but instead of freezing in a pint container you are going to fill a silicone ice cube tray with the ice cream base and freeze that for 8 hours. Once frozen, you can pop out the cubes and process them in a food processor with a splash of milk until creamy. It will take some time and require a few stops to scrape down the sides, but I promise super creamy ice cream will happen!

Dairy-Free Matcha Ninja Creami (high protein)

More Matcha Recipes You’ll Love

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Dairy-Free Matcha Ninja Creami

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  • Author: Natalie
  • Prep Time: 10 minutes
  • Chilling Time: 8 hours
  • Total Time: 8 hours 10 minutes
  • Yield: 1 serving 1x
  • Category: ice cream
  • Method: frozen
  • Cuisine: american
  • Diet: Vegan
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Description

The ultimate summertime treat for any matcha lover, this dairy-free Matcha Ninja Creami recipe is a healthier alternative to traditional ice cream with all the green tea goodness in a creamy high protein recipe!

Ingredients

Scale

Instructions

  1. Blend all the ice cream ingredients until smooth.
  2. Pour into a Ninja Creami pint container, and freeze overnight (or at least 8 hours).
  3. Blend on the “lite ice cream” setting. Add a splash of milk. “Re-spin” 1-2 times until creamy.
  4. Add toppings if desired, and enjoy!

Keywords: dairy free, high protein, protein ice cream, snack, dessert, healthy, blender, green tea, vegan

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Dairy-Free Matcha Ninja Creami

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Author: Natalie
Print Recipe

Description

The ultimate summertime treat for any matcha lover, this dairy-free Matcha Ninja Creami recipe is a healthier alternative to traditional ice cream with all the green tea goodness in a creamy high protein recipe!

Ingredients

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Salted Caramel Ninja Creami (dairy-free)

· Natalie Leave a Comment

A delicious dairy-free treat—this homemade high-protein salted caramel Ninja Creami recipe is a healthier alternative to traditional ice cream made with simple ingredients like almond milk, coconut milk, medjool dates, and vanilla protein powder. Topped with the easiest no-cook caramel sauce, it’s ultra decadent but designed for you to eat the whole pint!

Salted Caramel Ninja Creami (dairy-free)

Sun’s out, temps are up, and my Ninja Creami is back to being in daily use. Which called for some fun new recipes to add to the rotation (so I don’t just make the same ol’ chocolate blend every single day, which I am very guilty of), and an ice cream classic like salted caramel seemed like the perfect place to start. It’s one of the most decadent non-chocolate flavors in my opinion—that salty sweet contrast just makes it impossible not to finish the pint. And the easy no-cook caramel sauce we got drizzling on top will definitely take it up a whole new irresistible notch.

Salted Caramel Ninja Creami (dairy-free)
Salted Caramel Ninja Creami (dairy-free)

Perfect Dairy-Free Salted Caramel Ice Cream in The Ninja Creami

You will need a blender, 6 healthy-ish ingredients, a Ninja Creami pint container, and the patience to wait 8 hours for the most delicious salted caramel protein ice cream. (And don’t worry, I’ll share an option to make it without the Ninja Creami machine later in this post too!)

High-Protein Vegan Ice Cream Ingredients

  • Almond milk. This can honestly be swapped for almost any type of milk, dairy or not, that you want to use. Cashew or almond is what I typically choose, or a light/carton variety of coconut milk.
  • Full-fat coconut milk. From a can, but shaken. You don’t need just the cream. You could also swap in greek or coconut yogurt for some of the milk if you want more of a froyo flavor and a slightly higher protein content.
  • Vanilla protein powder. Everyone has their favorite, but THIS is my favorite plant-based or THIS is my favorite animal based. Or if you want to use unsweetened/unflavored, add more vanilla extract to round out the caramel flavor profile.
  • Medjool dates. Where all the natural CARAMEL flavor comes from. And the only sweetener you need in this recipe, but due to their not creamy nature you will need to blend the ice cream base before freezing.
  • Vanilla and salt. Two caramel essentials. Vanilla paste or vanilla bean powder would be extra delicious here!
Salted Caramel Ninja Creami (dairy-free)

Step-By-Step Instructions For Making The Creami

  1. Step 1: Blend the ice cream base. With dates in the mix, make sure you do this on high speed until it’s perfect smooth. The dates will also add some nice thickness that makes for extra creamy ice cream.
  2. Step 2: Freeze overnight. Although the overnight part is negotiable, you need at least 8 hours so you can make it early in the a.m. and have ice cream after dinner. That’s what I usually do.
  3. Step 3: Process in the Ninja Creami. My go-to method is one round on “lite ice cream” and then one or two rounds on “re-spin” with a splash more almond milk as needed. If you want to add any mix-ins, they can be added on the second “re-spin” or add an addition “mix-in” cycle to the end.
  4. Step 4: Drizzle with caramel sauce, scoop, and serve. Or, let’s be honest, grab a spoon and finish that whole pint.
Salted Caramel Ninja Creami (dairy-free)

Tips For Perfecting The Creami Texture

If you are new to making Ninja Creamis, it does take a little bit of time to perfect the technique and texture. So after a few years and hundreds of Creamis, I do have a few tips to share.

For starters, don’t try to make it dairy-free AND low-fat. It’s not going to work. If you are using a dairy-based shake or milk or pudding mix, you might be able to get away with lower fat content. But if you are using unprocessed ingredients and non-milk proteins, you will need the higher fat content of coconut milk or full-fat coconut yogurt.

Another step that I always do is softening or briefly microwaving (15-20 seconds) the frozen ice cream pint before processing in the Ninja Creami. I actually started doing this because my machine kept getting stuck because the ice cream was too frozen (and digging out the blade by hand is a VERY cold and not fun exercise). But I do think it jump starts the creamy-making process too and might just save you a re-spin cycle.

Salted Caramel Ninja Creami (dairy-free)

How To Make The Easy No-Cook Caramel Sauce

This sauce is the easiest and most decadent thing, I don’t know how I existed before it was in my life. I make it all the time to use as a topping or ingredient in recipes like THIS. I will slightly tweak the ratios depending on what I am using it for, or switch up the nut/seed butter I use for subtle flavor variations. But the essential ingredients are: nut/seed butter, coconut oil, sweetener, vanilla, and salt. The nut or seed butter can be any creamy kind you like, my favorites are tahini, SunButter, almond butter, and peanut butter. And the sweetener can be any liquid sweetener you like, honey, agave, and maple syrup all work perfectly. Once you get the ratios right, all you have to do is whisk and you will have the perfect sticky sweet drizzle-perfect caramel that will become your new favorite sweet sauce!

Personally I think caramel sauce is all this delicious salted caramel ice cream needs on top, but you could absolutely add other mix-ins too. Granola, chocolate chips, white chocolate chips, sprinkles, cookies, pretzels, fresh fruit—all delicious ideas.

Salted Caramel Ninja Creami (dairy-free)

How To Make This Recipe WITHOUT a Ninja Creami

In case you haven’t invested in a two hundred dollar machine that only makes ice cream (understandable!), I wanted to include a method to make this ice cream without the Ninja Creami too. It’s not nearly as effortless, but it does work and is just as delicious.

Start by blending the ice cream base just the same as you would for the Ninja Creami, but then freeze the mixture in an ice cube tray instead of the pint container for the same 8-ish hours. Once they are frozen, pop out the cubes into a food processor, add a splash more milk, and process until you have a creamy soft-serve consistency. You will need to stop and scrape down the sides a few times, it takes some encouragement. I recommend doing this right before serving, if you try to freeze after processing it will become pretty hard and not-creamy again unfortunately.

Salted Caramel Ninja Creami (dairy-free)

More Dairy-Free Ninja Creami Recipes For Summer

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Salted Caramel Ninja Creami (dairy-free)

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Author: Natalie
  • Prep Time: 5 minutes
  • Chilling Time: 8 hours
  • Total Time: 8 hours 5 minutes
  • Yield: 1 serving 1x
  • Category: ice cream
  • Method: frozen
  • Cuisine: american
  • Diet: Vegan
Print Recipe

Description

A delicious dairy-free treat—this homemade high-protein salted caramel Ninja Creami recipe is a healthier alternative to traditional ice cream made with simple ingredients like almond milk, coconut milk, medjool dates, and vanilla protein powder. Topped with the easiest no-cook caramel sauce, it’s ultra decadent but designed for you to eat the whole pint!

Ingredients

Scale

Caramel sauce

  • 1 tbsp (16g) nut/seed butter (I really like almond butter, tahini, or SunButter)
  • 2 tbsp (40g) maple syrup
  • 1 tbsp coconut oil
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt

Instructions

  1. Blend all the ice cream ingredients until smooth with no date chunks remaining.
  2. Pour into a Ninja Creami pint container, and freeze overnight (or at least 8 hours).
  3. Blend on the “lite ice cream” setting. Add a splash of milk. Blend on “re-spin” 1-2 times to desired consistency.
  4. Whisk together all the ingredients for the caramel sauce until smooth and drizzle-able.
  5. Drizzle the sauce on top, add toppings if desired, and enjoy.

Keywords: dairy free, healthy, protein, high protein, snack, medjool dates, coconut milk, almond milk, vanilla, ice cream

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