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Double Chocolate Raspberry Cookie Dough

· Natalie 15 Comments

Cookie dough MADE for eating not baking, with a double dose of chocolate and tangy juicy raspberries. The perfect vegan paleo sweet treat ready in minutes!

Double Chocolate Raspberry Cookie Dough

No matter how many cookies I bake and how deliciously amazing they are…COOKIE DOUGH. I will probably always love the dough at least twenty-seven times more.

I don’t know if it’s because it tastes like breaking the rules. Or if it’s because you don’t have to wait for the oven to preheat or the cookies to cool. Or if it’s the soft spoon-able texture contrasted by the snap of un-melted chocolate chips. Or if it’s all of the above.

But I do know that it doesn’t matter why – facts are facts.

And the best fact is, you are minutes away from the yummiest un-baked chocolate treat!

Double Chocolate Raspberry Cookie Dough

We’ve done cookie dough around here a time or two. But this is the best version yet. Hands down. No question. Not afraid to play favorites.

Here’s what we’re working with:

  • Applesauce. The unsweetened stuff, and yes you can make your own.
  • SunButter. Or you can use other nut/seed butters, but SunButter is my favorite.
  • Maple syrup. Or honey or agave would work too.
  • Coconut flour. The best flour for no-bake things in my opinion. You can try oat flour, but the texture won’t be as fluffy/cakey/magical.
  • Cacao powder. Or cocoa powder is fine.
  • Salt. Because chocolate things are so much better with.
  • Chocolate chips. I used mini and regular, just for fun. Chunks would be yummy too!
  • Raspberries. Fresh is best (frozen will be too juicy), and yes strawberries or blueberries would be AMAZING too.
Double Chocolate Raspberry Cookie Dough

The key is to be gentle when mixing – some minor raspberry smushing is okay, but don’t annihilate the poor things.

Scoop it like ice cream or roll into balls, and then (you don’t have to but I highly recommend) chill it for an hour or two.

And when you get that bite with just the right ratio of soft dough, two (maybe three) chocolate chips, and a nice juicy hunk of half a berry…nothing better.

Double Chocolate Raspberry Cookie Dough

Happy Double Chocolate Raspberry Cookie Dough no-baking to you!

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Double Chocolate Raspberry Cookie Dough

★★★★★ 5 from 2 reviews
  • Author: Natalie
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 8 balls 1x
  • Category: chocolate
  • Method: no bake
  • Cuisine: american
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Description

Cookie dough MADE for eating not baking, with a double dose of chocolate and tangy juicy raspberries. The perfect vegan paleo sweet treat ready in minutes!

Ingredients

Scale
  • 1/2 cup (120g) unsweetened applesauce
  • 1/4 cup (65g) nut/seed butter (I used SunButter)
  • 1/4 cup (80g) maple syrup
  • 1/2 cup (55g) coconut flour
  • 1/4 cup (20g) cacao powder
  • 1/4 tsp salt
  • 1/4 cup (40g) chocolate chips
  • 1/2 cup (65g) raspberries (or any kind of berry)

Instructions

  1. Whisk together the applesauce, nut/seed butter, and maple syrup.
  2. Add the coconut flour, cocoa powder, and salt. Stir to combine.
  3. Gently fold in the chocolate chips and berries.
  4. Scoop/roll into balls OR press into a rectangle and cut into small pieces (like this).
  5. Eat immediately, or refrigerate for a firmer texture (I prefer it cold).
  6. Keep leftovers in the fridge in an airtight container for up to a week.

Nutrition

  • Serving Size: 1 ball
  • Calories: 169
  • Sugar: 13g
  • Fat: 9g
  • Saturated Fat: 3g
  • Carbohydrates: 23g
  • Fiber: 5g
  • Protein: 4g

Keywords: healthy, snack, dessert, chocolate chip, no bake, easy, gluten free, paleo, vegan

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Double Chocolate Raspberry Cookie Dough

Easy Vegan Peanut Butter Cookies

· Natalie 30 Comments

Soft, chewy, buttery, sweet and deliciously salty – these are the perfect gluten-free vegan peanut butter cookies with just 7 ingredients and one bowl!

Easy Vegan Peanut Butter Cookies

Is there a better combination than EASY and HEALTHY and COOKIE?

Yes there is. Because that sentence is missing the words PEANUT BUTTER – a very important, very delicious detail.

Easy Vegan Peanut Butter Cookies

I went through three and half jars of peanut butter and five test batches to get these cookies just right. And friends, it was all so very worth it. They are buttery and rich, sweet but not too sweet, soft with those golden edges every cookie deserves, generously salted with a little pinch of cinnamon (try it), and nothing short of peanut butter heaven.

Easy Vegan Peanut Butter Cookies

I tried a few different types of flour and sweetener, but here is the combination of ingredients I landed on:

  • Peanut butter. Obviously. I used a creamy unsalted kind, made with just roasted peanuts.
  • Oat flour. But not too much, don’t ruin the butteriness. If you want to make them grain-free, tapioca flour (same as starch) works too.
  • Coconut sugar. I tried maple syrup too, but coconut sugar yielded a much more rich and moist cookie.
  • Vanilla extract.
  • Baking powder. We want em soft and fluffy.
  • Cinnamon. It’s optional, but I really love the flavor combined with PB.
  • Salt. I like them pretty salty, but use a little less if your peanut butter is already salted.
Easy Vegan Peanut Butter Cookies

You guys voted for soft and chewy, so I hope these Easy Vegan Peanut Butter Cookies are everything you were dreaming of!

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Easy Vegan Peanut Butter Cookies

★★★★ 3.5 from 4 reviews
  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12 cookies 1x
  • Category: cookies
  • Method: baking
  • Cuisine: american
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Description

Soft, chewy, buttery, sweet and deliciously salty – these are the perfect gluten-free vegan peanut butter cookies with just 7 ingredients and one bowl! 

Ingredients

Scale

Instructions

  1. Preheat the oven to 350ºF.
  2. Combine all the ingredients in a bowl and mix.
  3. Roll the dough into 12 balls, arrange on a lined baking sheet, press flat with a fork.
  4. Bake for 15 minutes at 350ºF or until golden brown on the edges.
  5. Remove from the oven and allow to cool for at least 15 minutes before removing from the pan (they will be very delicate when hot).
  6. Enjoy! Keep leftovers in the fridge or freeze for longer storage.

Notes

*For a grain-free option, you can use tapioca flour/starch instead.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 180
  • Sugar: 10g
  • Fat: 11g
  • Saturated Fat: 2g
  • Carbohydrates: 16g
  • Fiber: 1g
  • Protein: 5g

Keywords: healthy, gluten-free, dairy free, dessert, baking, snack

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Easy Vegan Peanut Butter Cookies

Medjool Date Chocolate Hazelnut Cream Cups

· Natalie 13 Comments

The easiest no-bake nutella treat! Chocolate Hazelnut Cream Cups with a one ingredient crust and luscious fruit-sweetened filling. Vegan and paleo!

Chocolate Hazelnut Cream Cups (vegan + paleo)
THIS POST IS SPONSORED BY NATURAL DELIGHTS®

I posted a poll on Instagram last week with this little no-bake number in mind asking you to pick between three possible flavors. It doesn’t really even matter what the other two options were, because once the words CHOCOLATE HAZELNUT was out there none of the others stood a chance.

These Chocolate Hazelnut Cream Cups turned out so super yummy you guys definitely picked right. And don’t worry key lime, your time is still gonna come.

Chocolate Hazelnut Cream Cups (vegan + paleo)

These cups fall somewhere in the middle of nutella freezer fudge and a slice of no-bake cheesecake. Creamy on top of a chewy crust like cheesecake, but more dense and decadent like fudge. And if you let them soften just long enough so your fingers gently sink into the sides when you pick them up…heaven I tell you, HEAVEN.

But maybe more exciting than all of that is how much easier than you are even imagining they are to make. We’re talking a one ingredient crust that requires zero blending or food processor-ing easy. Yes yes, the filling is real simple too. But ONE INGREDIENT CRUST.

I was so happy to discover this little hack!

Chocolate Hazelnut Cream Cups (vegan + paleo)

Take one of Natural Delights yummy Medjool date rolls, pinch it in half, smush flat, and you have yourself a perfectly-sized-for-mini-muffin-pans crust in almost zero seconds.

Bonus unbelievably easy/perfect points because the nuts or coconut on one side keeps it from sticking to the pan.

Bonus bonus points for a one ingredient CHOCOLATE crust because Natural Delights now makes cacao Medjool date rolls and they are all kinds of magical. Sweet little chocolate nuggets coated in crunchy pecans that taste like straight up fudge but are made with only four real ingredients – oh yes!

You’re gonna love these things. And eat most of them straight from the package (but hopefully be able to save at least six for this recipe). And want more as soon as you run out. Or at least that was my experience.

Chocolate Hazelnut Cream Cups (vegan + paleo)

But I made a batch with my other favorite Medjool date rolls, the good ol’ coconut kind (with snazzy new packaging though!), and they were very delicious too. Any kind will work and complement the creamy filling beautifully.

Chocolate Hazelnut Cream Cups (vegan + paleo)
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Medjool Date Chocolate Hazelnut Cream Cups

★★★★★ 5 from 3 reviews
  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 8 hours (chilling time)
  • Total Time: 8 hours 15 minutes
  • Yield: 12 cups 1x
  • Category: chocolate
  • Method: no bake
  • Cuisine: american
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Description

The easiest no-bake nutella treat! Chocolate Hazelnut Cream Cups with a one ingredient crust and luscious fruit-sweetened filling. Vegan and paleo!

Ingredients

Scale

Crust

Filling

Instructions

  1. Soak the hazelnuts in warm water for at least 4 hours.
  2. For the crust, pinch each Medjool date roll in half. Press into the bottom of a mini muffin tin (nut/coconut side down).
  3. For the filling, blend the soaked hazelnuts, cacao powder, coconut milk, Medjool date rolls, vanilla, and salt on high until smooth. You will need a high speed blender otherwise they will turn out chunky.
  4. Spoon into each mini muffin on top of the crust.
  5. Top with chopped hazelnuts.
  6. Freeze overnight.
  7. Remove from the freezer for 5-10 minutes to soften. Pop out of the muffin tin (use a dull knife if necessary).
  8. Enjoy!

Notes

*I made them with both the Coconut Date Rolls and the Cacao Pecan Date Rolls, both were delicious!

Nutrition

  • Serving Size: 1 cup
  • Calories: 190
  • Sugar: 18g
  • Fat: 11g
  • Saturated Fat: 4g
  • Carbohydrates: 23g
  • Fiber: 3g
  • Protein: 3g

Keywords: no bake, cheesecake, blender, easy, paleo, nutella, gluten free, snack, sugar free

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Chocolate Hazelnut Cream Cups (vegan + paleo)

Vegan Berry Yogurt Cake

· Natalie 31 Comments

Vegan gluten-free Berry Yogurt Cake to welcome the warmer weather. Moist, fluffy, and perfect with a drizzle of glaze or dollop of coconut whipped cream!

Vegan Gluten-Free Berry Yogurt Cake

Carrot cake and chocolate egg season has passed, but the berries are starting to get good and I’m maybe even more excited about that.

Okay okay, I know berry season is technically not till summer. And yes this recipe does use frozen berries, which are actually available year round. But I just can’t wait any longer to start posting blue and pink and purple berry things.

Vegan Gluten-Free Berry Yogurt Cake

There are many reasons why I love this cake:

  1. Berries! Love em. All of them, but especially the blue ones. And you can mix and match any kinds you like/have in this recipe.
  2. It’s a bundt cake. Bundt pans are my favorite because they bake very evenly, so no mushy pockets which is especially important for gluten/egg free baking. Nordic Ware was kind enough to send me a few of their nonstick aluminum bundt pans, so now I have lots of pretty bundt cake shapes to pick from. I did test it in a regular cake pan, and it works although the texture isn’t quite as amazing in the middle.
  3. Nondairy yogurt. One of my FAVORITE baking ingredients as I may have mentioned a time or two (hundred) before. Light, super moist, wonderful crumb – all good things brought to you by nondairy yogurt. I used cashew yogurt here, but almond or coconut or soy are good too.
Vegan Gluten-Free Berry Yogurt Cake
Vegan Gluten-Free Berry Yogurt Cake
Vegan Gluten-Free Berry Yogurt Cake

My favorite way to eat it? With a big spoonful of cocowhip on top and a handful of fresh berries. Or homemade coconut whipped cream is great too.

But if you make a snazzy shaped bundt cake you gotta show it off with a drizzled-on coat of creamy glaze. So I included the recipe for my favorite easy coconut butter glaze down below, but the coconut whipped cream option is highly recommended too.

Vegan Gluten-Free Berry Yogurt Cake

Happy berry-filled bundt (or not) cake baking to you!

Vegan Gluten-Free Berry Yogurt Cake
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Vegan Berry Yogurt Cake

★★★★★ 4.8 from 5 reviews
  • Author: Natalie
  • Prep Time: 00:20
  • Cook Time: 00:35
  • Total Time: 55 minutes
  • Yield: 9 servings 1x
  • Category: cake
  • Method: baking
  • Cuisine: american
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Description

Vegan gluten-free Berry Yogurt Cake to welcome the warmer weather. Moist, fluffy, and perfect with a drizzle of glaze or dollop of coconut whipped cream!

Ingredients

Scale
  • 3 cups (360g) oat flour
  • 2 cups (220g) almond flour
  • 1 tsp baking soda
  • 2 tsps baking powder
  • 1/2 tsp salt
  • 1 cup (240g) nondairy yogurt*
  • 3/4 cup (180g) nondairy milk
  • 2/3 cup (210g) maple syrup
  • 2 flax eggs (2 tbsp ground flax + 4 tbsp water)
  • 1 tsp vanilla extract
  • 1 tsp almond extract**
  • 3/4 cup (100g) frozen blueberries
  • 3/4 cup (100g) frozen raspberries

Glaze

  • 1/4 cup coconut butter
  • 2 tbsps maple syrup
  • 1 tsp vanilla extract
  • 4–6 tbsp nondairy milk

Instructions

  1. Preheat the oven to 350ºF.
  2. Stir together the flax and water for the flax eggs. Set aside for 5-10 minutes to thicken.
  3. In a large bowl, whisk together the flours, baking soda, baking powder, and salt until no lumps remain.
  4. In a separate bowl or blender combine the yogurt, nondairy milk, flax eggs, maple syrup, almond extract, and vanilla extract. Whisk or blend.
  5. Pour wet into dry, and mix to form a thick batter. 
  6. Gently fold in the frozen berries.
  7. Pour into a baking dish that has been sprayed with nonstick spray or lined with parchment paper. I tested it in both a 9-inch square pan and a 10-cup bundt pan, both worked perfectly. 
  8. Bake for 35-40 minutes at 350ºF.
  9. Remove from the oven and cool completely before glazing.
  10. Whisk together all the glaze ingredients (should be at room temperature), adding the milk slowly until it is smooth and pourable. Alternately top with coconut whipped cream and berries.
  11. Slice and enjoy!

Notes

*I used Forager Project cashew yogurt.

**Or more vanilla extract.

Nutrition

  • Serving Size: 1 serving
  • Calories: 405
  • Sugar: 16g
  • Fat: 9g
  • Saturated Fat: 1g
  • Carbohydrates: 48g
  • Fiber: 5g
  • Protein: 14g

Keywords: gluten free, summer, dessert, oat flour, oil free, vanilla, blueberry, strawberry, dairy free

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Vegan Gluten-Free Berry Yogurt Cake

SunButter Carrot Cake Pops

· Natalie 9 Comments

Your favorite springtime cake on a stick! Easy SunButter Carrot Cake Pops with a vegan paleo no-bake center, tangy lemon glaze, and sweet coconut coating!

SunButter Carrot Cake Pops
THIS POST IS SPONSORED BY SUNBUTTER®

I’ve seen a lot (soooooooooo many) carrot cakes floating around the internets and instagrams lately. Beautiful, delicious, enticing creations, and I would happily accept a bite of each. But I have one little complaint with all of them: they require, well, effort. Grating of carrots, mixing of ingredients, baking of batters, frosting of cakes…after moving last week, I just don’t have it in me right now.

So consider these SunButter Carrot Cake Pops the path of least resistance to your favorite springtime cake. No ovens, no forks, just a perfect bite of tangy-glazed, coconut-coated, no-bake carrot cake.

Or two bites if you want to keep it classy and unmessy. Or three if you never want the pop to end. Or four if you are an actual bunny.

SunButter Carrot Cake Pops

Carrot cake is arguably one of the best flavors of cake. Fluffy baked carrot cake with cream cheese frosting is a direct competitor with chocolate in my cake ranking. And if you’ve got that kind of baking motivation, then good. for. you. Right this way my ambitious and patient friend, I’ve got THE vegan/gf carrot cake recipe for you.

But if you’re on team I Want To Be Eating Cake In Under an Hour (hi, hello, me!), then stay in this line and keep on scrolling…

SunButter Carrot Cake Pops

I’ve figured out a few no-bake secrets by now to trick ourselves into believing we actually baked. All of which are working their magic here, and all of which I’m about to share with you:

  • Grate your carrots very fine. Use a food processor if you have one. But please, oh please do not buy matchsticks and think that is okay. It is not. You will have regrets.
  • Coconut flour for “fluff”. Nothing creates a no-bake cake texture quite like it.
  • SunButter! This is the glue, the moisture, the richness, the thickener to our powdered sugar free glaze. This is the reason carrot cake pops exist.
  • The lemon glaze. Biting through a tangy-sweet lemon layer before your teeth sink into soft cake – that is the moment that makes these not just balls or bites but truly cake pops.

Those are your MUST KNOW facts for this recipe. Spices, salt, vanilla, a handful of chopped walnuts, coconut shreds for coating – all nice details too.

No Sugar Added SunButer

If y’all don’t know about my love affair with SunButter by now, where have you even been living? I chose the No Sugar Added kind for this recipe because a) it’s my favorite b) these pops are already sweetened with maple syrup and c) the jar is orange which matches carrots.

If I’m being honest, it was mostly C.

SunButter Carrot Cake Pops

Cheers to carrot cake but 10x easier and on a stick!

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SunButter Carrot Cake Pops

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Author: Natalie
  • Prep Time: 00:20
  • Cook Time: 00:30 (chilling time)
  • Total Time: 50 minutes
  • Yield: 12 pops 1x
  • Category: bites
  • Method: no bake
  • Cuisine: american
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Description

Your favorite springtime cake on a stick! Easy SunButter Carrot Cake Pops with a vegan paleo no-bake center, tangy lemon glaze, and sweet coconut coating!

Ingredients

Scale
  • 1/2 cup (120g) unsweetened applesauce
  • 1/3 cup (85g) No-Sugar Added SunButter
  • 1/2 cup (50g) finely shredded carrots
  • 1/4 cup (80g) maple syrup
  • 2/3 cup (70g) coconut flour
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1 tsp vanilla extract
  • Pinch of salt
  • Optional: 1/4 cup (35g) chopped walnuts

Glaze

  • 3 tbsp coconut oil
  • 1 tbsp No-Sugar Added SunButter
  • 2 tbsp maple syrup
  • 1 tbsp lemon juice
  • Shredded coconut for coating

Instructions

Whisk together the applesauce, SunButter, carrots, maple syrup, and vanilla.

Add the coconut flour, spices, salt, and walnuts if using. Mix to form a thick dough.

Roll into 12 balls. You can insert sticks to make them true cake pops if you want.

Freeze while you prepare the glaze.

Whisk together the glaze ingredients. Everything needs to be at room temperature or it will clump.

Dip each ball in glaze, then roll in shredded coconut to coat.

Chill for at least 30 minutes so they will firm up and the glaze can set.

Enjoy! 

Nutrition

  • Serving Size: 1 pop
  • Calories: 154
  • Sugar: 9g
  • Fat: 9g
  • Saturated Fat: 5g
  • Carbohydrates: 15g
  • Fiber: 4g
  • Protein: 3g

Keywords: easter, no bake, easy, glazed, bites, balls, vegan, paleo, gluten free

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