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Blueberry Frozen Yogurt

· Natalie 32 Comments

Easy homemade froyo! This Blueberry Frozen Yogurt Recipe is a healthy summer snack made in the blender with 5 ingredients. Optionally swirled for extra YUM!

After posting this swirly purple teaser on Instagram last week it was obvious blueberry froyo means just as much to you as it does to me. And a homemade, banana-free, blender recipe for it would be much appreciated. So three batches later, here we are.

Three batches not because batch one didn’t taste good, it most definitely and deliciously did. Three batches because froyo is tricky to photograph in Florida summer heat, and I wanted to test it out in both a cone and a cup for you. But I’m certainly not mad about a freezer full of berry leftovers.

This vegan Blueberry Frozen Yogurt recipe is:

  • heavy on the berry creaminess
  • light on the effort, you just need a blender
  • fruity and tangy with a touch of sweet vanilla
  • extra enticing when swirled
  • optionally sweetened
  • delish out of a cone or cup (or the blender!)
  • the best purple thing for your summer it’s-hot-and-i’m-hungry dilemma
  • just like REALLY REALLY YUMMY

Oh and in case you are still thinking this is nice cream, it is not. There are exactly zero bananas. This is real life frozen yogurt with actual yogurt.

Vegan Blueberry Frozen Yogurt Recipe

How does one turn frosty blueberries and gloopy yogurt into perfect swirly froyo without a fancy machine or magic?

Three words: Ice. Cube. Tray.

Step One. Freeze the yogurt. Now you could use a thin, runny, mostly gum-filled non-dairy yogurt. But you shouldn’t because that will make for icy, un-dreamy froyo. I recommend using a higher fat yogurt, preferably made from coconut milk. I actually used a mix of Coyo (which is REALLY rich) and Kite Hill almond milk yogurt.

Plop it into an ice cube tray (or mini muffin pan if you don’t have one) and freeze overnight.

Vegan Blueberry Frozen Yogurt Recipe

Step Two. Blend those cubes with frozen berries, maple syrup if you want a not so tangy froyo, vanilla, and salt. Depending on what kind of yogurt you use and how powerful your blender is, you may need to add a splash of non-dairy milk. But avoid it if possible so your froyo doesn’t turn into a smoothie.

Or if you are really serious about CREAMY froyo, blend in a half cup or so of chilled coconut cream. Yeah, you know that’s gonna be good.

Vegan Blueberry Frozen Yogurt Recipe

Step Three. Eat up! In a cone or cup. Swirled (with a piping bag and tip) or not. With toppings or straight-up.

Vegan Blueberry Frozen Yogurt Recipe

You can keep the leftovers in the freezer for later, but it will never be as good as freshly blended. So maybe just go back for seconds and freeze more yogurt for tomorrow.

Vegan Blueberry Frozen Yogurt Recipe

Happy berry froyo blending to you!

Vegan Blueberry Frozen Yogurt Recipe
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Vegan Blueberry Frozen Yogurt Recipe

★★★★★ 4.8 from 4 reviews
  • Author: Natalie
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 servings 1x
  • Category: ice cream
  • Method: frozen
  • Cuisine: american
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Description

Easy homemade froyo! This Blueberry Frozen Yogurt Recipe is a healthy summer snack made in the blender with 5 ingredients. Optionally swirled for extra YUM!

Ingredients

Scale
  • 1 1/2 cup (360g) unsweetened plain non-dairy yogurt*
  • 1 cup (140g) frozen blueberries
  • 2 tbsp maple syrup (optional)
  • 1 tsp vanilla extract
  • pinch of salt
  • Non-dairy milk to blend (if needed)**

Instructions

  1. Spoon the yogurt into an ice cube tray (or mini muffin pan) and freeze overnight.
  2. Blend the yogurt ice cubes with the frozen blueberries, vanilla, maple syrup (if using) and salt until creamy. You will need to use the tamper. Add a splash of non-dairy milk if needed.
  3. Serve immediately or transfer to a piping bag and pipe swirls into a cup or cone.
  4. Enjoy!

Notes

*I used a mix of Coyo and Kite Hill almond milk yogurt. I recommend a higher fat yogurt, otherwise the frozen yogurt will come out icy.

**Try to not add it if possible and just use the tamper to blend so the texture stays as thick as possible. You can also add chilled coconut cream instead of the non-dairy milk for an extra rich creamy texture!

Nutrition

  • Serving Size: 1 serving
  • Calories: 346
  • Sugar: 8g
  • Fat: 14g
  • Saturated Fat: 9g
  • Carbohydrates: 19g
  • Fiber: 3g
  • Protein: 3g

Keywords: vegan, dairy free, easy, no churn, snack, kids, ice cream, soft serve

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Vegan Blueberry Frozen Yogurt Recipe

SunButter Muddy Buddies

· Natalie 18 Comments

SunButter Muddy Buddies! A healthier take on this favorite cereal snack with sunflower seed butter, plus options for my vegan, gluten-free, and paleo friends!

SunButter Muddy Buddies

THIS POST IS SPONSORED BY SUNBUTTER.

On the list of Most Difficult To Stop Eating Snacks, this stuff is at the tippity top. It also ranks quite high on Most Likely To Hide From Housemates and the How Is This So Good? snack lists. So this is a recipe with a reputation.

If you’ve never tried muddy buddies (or puppy chow as some call it), oh friend are you in for a treat life changing experience. And if you’ve never tried making muddy buddies with SunButter, get ready for your muddy buddy love to go next level.

Because you know how peanut butter can sometimes be too PEANUT BUTTER-y, overpowering all the other flavors involved? But almond butter can be too NOT peanut butter-y at all? Well the flavor of sunflower seed butter is that perfect happy medium – nutty (even though it’s nut-free!) but not in your face. You know it’s in there, you know you like it, but it doesn’t have to shout at you.

Sunbutter Muddy Buddies (vegan, gluten-free, paleo option!)

And that is why SunButter is our BBFF (best buttery friend forever).

Like I’m pretty sure this soft serve is at least 97% to blame, but my love for SunButter has been aggressive lately. The almond butter has been pushed to the back of my nut/seed butter shelf, while SunButter keeps finding it’s way to the very front for blending and topping and all spoon-in-jar-eating purposes.

So I’m pretty jazzed to be teaming up with them again to bring you another recipe featuring this scrumptious seed butter stuff!

Sunbutter Muddy Buddies (vegan, gluten-free, paleo option!)

Sunbutter Muddy Buddies (vegan, gluten-free, paleo option!)

To healthy up this back-of-the-cereal-box classic just a little and give you lots of vegan/gluten-free/paleo options, you’ve got some choices to make…

The cereal. Traditionally muddy buddies are made with Rice Chex cereal, which is gluten-free and debatably vegan. But I get it, not ideal on ingredients. So instead try:

  • Barbara’s Bakery Oat Crunch. Right shape. Better ingredients. But not gluten-free.
  • Barbara’s Bakery Puffins Cereal. Right shape. Vegan. Gluten-free. A little more fragile, so you may end up with more muddy half buddies.
  • One Degree Organics Oat Os. Vegan. Gluten-free. Great ingredients. Wrong shape, but who cares.
  • Coconut Flakes Cereal. Vegan. Gluten-free. Paleo. Great organic ingredients (coconut meat, coconut water, palm starch). Wrong shape, but again not important.
  • Nuts/seeds/coconut flakes. Vegan. Gluten-free. Paleo. Obviously the texture will be quite different than most muddy buddies, but it works for a whole/real foods option.

Really any kind of unflavored cereal will work, those are just my top suggestions.

Sunbutter Muddy Buddies (vegan, gluten-free, paleo option!)

The chocolate. I used my favorite Enjoy Life dark chocolate chips, which are vegan and paleo. But any brand and percentage of chocolate chips you like is fine.

SunButter! You haven’t muddy buddy-ed until you’ve muddy buddy-ed with SunButter. I used their organic variety here, which is unsweetened.

The powder coating. Okay this is where things get a smidge tricky, but I’ve gotcha covered:

  • Powdered sugar. I know I know, not a “health” food. But sometimes it’s worth it.
  • Arrowroot starch. It won’t add the same sweet flavor as powdered sugar, but since the chocolate is already sweet it give them that powder-coated appearance and won’t taste bad. It does dissolve faster than powdered sugar, so apply just before serving.
  • Coconut flour. Sounds strange, but I’ve used this for a dusted on mock powdered sugar before and it works here too. Again not sweet, but you hardly taste it and it doesn’t dissolve like the arrowroot.
  • Protein powder. Not my personal favorite because I think most of them taste well…awful, but vanilla protein powder would work.
  • Powdered erythritol. If you want a sugar-free option.

Sorry to go all link crazy on you there, but you needed to know all the options. So now nothing stands between you and actualizing your SunButter Muddy Buddy dreams.

Sunbutter Muddy Buddies (vegan, gluten-free, paleo option!)

This recipe is super simple – 5 ingredients, 10 minutes, no baking, DONE.

To start, melt the SunButter with the chocolate chips. Stir in vanilla extract. And dump on top of a BIG bowl of cereal.

Sunbutter Muddy Buddies (vegan, gluten-free, paleo option!)

Mix that all up. And probably make a mess doing it.

Sunbutter Muddy Buddies (vegan, gluten-free, paleo option!)

Toss with the powdered coating or your choosing.

It’s easiest to do in a plastic bag, extra air NOT removed.

Sunbutter Muddy Buddies (vegan, gluten-free, paleo option!)

And then get snackin!

Sunbutter Muddy Buddies (vegan, gluten-free, paleo option!)

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SunButter Muddy Buddies

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Author: Natalie
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 12 servings 1x
  • Category: snacks
  • Method: no bake
  • Cuisine: american
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Description

SunButter Muddy Buddies! A healthier take on this favorite cereal snack with sunflower seed butter, plus options for my vegan, gluten-free, and paleo friends!

Ingredients

Scale
  • 6 cups cereal (see post above for recommendations)*
  • 1 cup Organic SunButter
  • 1 cup dark chocolate chips
  • 1 tsp vanilla extract
  • 1 cup powdered sugar (see post above for alternate options)**

Instructions

  1. Melt the chocolate chips with the SunButter.
  2. Stir in the vanilla extract.
  3. In a large mixing bowl, gently stir the cereal with the melted chocolate mixture until evenly coated.
  4. Transfer to a plastic bag and add the powdered sugar. Shake to coat.
  5. Chill 2-3 hours, then enjoy!
  6. Store in an airtight container in the fridge.

Notes

*Use a mixture of nuts, seeds, and coconut for paleo

**Use powdered coconut milk or arrowroot for paleo

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 312
  • Sugar: 14g
  • Fat: 20g
  • Saturated Fat: 5g
  • Carbohydrates: 36g
  • Fiber: 4g
  • Protein: 6g

Keywords: snack, vegan, gluten-free, no bake, easy, paleo, chocolate, kid friendly

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Sunbutter Muddy Buddies (vegan, gluten-free, paleo option!)

Thank you SunButter for sponsoring this post!

Coconut Flour Waffles

· Natalie 47 Comments

Finally crispy Coconut Flour Waffles without eggs! Quick and easy with an AMAZING grain-free texture. Vegan and paleo breakfast dreams do come true!

Coconut Flour Waffles

Vegan. Paleo. Coconut Flour Waffles.

That means no eggs. That means no grains. That means no half a bag of pricey almond flour spent on one brunch. Yes friends, the code has been cracked.

Vegan Paleo Coconut Flour Waffles

For a long time I wasn’t sure it was possible. Pretty sure I’ve even answered a comment or two regarding this breakfast matter with the words “I don’t think that’s possible”. But I was wrong, my apologies to those I lied to. Apologies in the form of amazingly delicious waffles.

The outsides are toasty. The edges are crispy. The insides are the opposite of mushy – light and spongey and just delightful.

If even one of those things was not true we wouldn’t be here. But it’s all true, so here we are.

Oh happy day!

I don’t know how much time you have personally spent searching for a vegan and paleo waffle recipe, but I’ve clocked quite a few googling minutes and lemme just tell you there ain’t much. After three maybe-worth-a-try results, Google is pretty sure you meant gluten free instead of grain free. But you didn’t, so leave us alone oat flour.

Or more upsetting still is when you buy the funky flour, try the recipe, and then open the waffle iron when the buzzer goes off tearing your fragile attempt at a waffle in half to reveal mushy uncooked insides. Yes that happened…twice. Yes I did scrape off and eat some of the crispy edge scraps. Don’t judge me.

But I don’t want you to have to go through that same breakfast trauma.

So I made you easy, yummy, reliable (tested four times!), actually GOOD vegan and paleo Coconut Flour Waffles. They will not betray you. They will make your mornings better. They may even make you love coconut flour…but let’s not get carried away just yet.

Vegan Paleo Coconut Flour Waffles

What is it that makes up these nearly-magic waffles? I’m so glad you asked…

  • The flours. Coconut flour obviously, but it’s gonna need to collab with tapioca starch/flour to pull this off. Or you could use arrowroot starch too.
  • The wet ingredients. Applesauce, almond milk, lemon juice to help with egg-free leavening, maple syrup if you want them sweeter, and your favorite nut or seed butter to bind and give them that cake-y texture.
  • The extras. Vanilla, cinnamon, and salt. All are optional, but all make them taste extra good so why would you not?

And of course you could add your favorite mix-ins like chocolate chips or berries too.

Vegan Paleo Coconut Flour Waffles

The world has gifted us a breakfast MIRACLE. We should probably stuff our hungry morning faces with them every weekend from now on. To show our gratitude, of course.

Vegan Paleo Coconut Flour Waffles

Coconut Flour Waffles Step-by-Step

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Vegan Paleo Coconut Flour Waffles

★★★★★ 4.8 from 13 reviews
  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 5 waffles 1x
  • Category: breakfast
  • Method: baked
  • Cuisine: american
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Description

Finally crispy Coconut Flour Waffles without eggs! Quick and easy with an AMAZING grain-free texture. Vegan and paleo breakfast dreams do come true!

Ingredients

Scale
  • 1/2 cup (120g) unsweetened applesauce
  • 1/2 cup (125g) nut or seed butter
  • 1/4 cup non-dairy milk
  • 1 tbsp lemon juice or apple cider vinegar
  • 1 tsp vanilla extract
  • 1 tbsp maple syrup (optional)
  • 1/4 cup (25g) coconut flour
  • 1/4 cup (30g) tapioca starch
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon

Instructions

  1. In a mixing bowl, whisk together the applesauce, nut/seed butter, milk, lemon juice, maple syrup (if using), and vanilla extract.
  2. Add the coconut flour, tapioca starch, baking soda, salt, and cinnamon. Stir to combine.
  3. Preheat the waffle iron to medium-high heat. Spray with coconut oil or non-stick spray.
  4. Scoop in about 1/4 cup of batter per waffle. Close and cook according to manufacturers instructions. Repeat until all the batter is gone. In my waffle iron I got 4-5 medium sized waffles.
  5. Top with yogurt, fruit, a drizzle of almond butter, maple syrup, etc. Enjoy!

Nutrition

  • Serving Size: 1 waffle
  • Calories: 224
  • Sugar: 7g
  • Fat: 14g
  • Saturated Fat: 1g
  • Carbohydrates: 19g
  • Fiber: 5g
  • Protein: 7g

Keywords: vegan, paleo, grain-free, breakfast, easy, gluten-free

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Raspberry Chocolate Chip Cake

· Natalie 81 Comments

Raspberry Chocolate Chip Cake! Soft moist vanilla cake filled with tart berries and sweet chips. Drizzled with more chocolate because EXTRA delicious!

http://nataliejo.coraspberry-chocolate-chip-cake/

Berries and chocolate and soft fluffy vanilla cake…OH YES.

Now I know you read that trio of delicious things, but did you READ it? Did you really imagine how delicious the combination of sweet chips and tart summer berries will be? Did you internalize the bliss that is every soft, perfectly moist bite of cake? Did you visualize yourself drizzling on the melty chocolate, slicing into your cake creation, gliding your fork into that first slice? And did you think about tomorrow (because obviously you are making this today) when you will open your fridge, pull out the leftovers, and be treated to a whole new kind of heaven in the form of chilled, slightly more dense, extra moist Raspberry Chocolate Chip Cake?

Or if that sounds like too much work for your dessert imagination, just bake it now and make all of that a reality.

http://nataliejo.coraspberry-chocolate-chip-cake/

This is why you should go with the Bake It Today option:

  • Non-dairy yogurt. Which makes it really moist. But also oil-free. But also basically a breakfast food, because yogurt.
  • Amazing gluten-free texture. Not gummy, not too crumbly, and with just two flours and zero starches.
  • Chocolate. Inside in chip form. But also outside in drizzle form.
  • No blender/food processor. You now I love my blender, but bowl-only recipes are nice sometimes too.
  • Easy. See above. And also only like 10 minutes of actual work…tops.
  • Switch it up with any berry. (Are you imagining blueberry chocolate chip cake right now too?)
  • Yummy! Like really, really, won’t-want-to-share YUMMY.

And if we were going by order of importance, that last one would be first.

Raspberry Chocolate Chip Cake 6

I know you are semi annoyed with me for using my bundt pan again because you might not have one. And then you will be forced to leave a comment asking: “Can I use a regular pan?” And I will be forced to say: “I haven’t tested it, so you will have to try it and see.” And that feels risky.

But here’s the thing. Bundt pans are kind of genius. Because the problem with cakes – especially gluten-less, egg-less cakes – is sometimes the edges are like WE’RE DONE and the center is still like I’M MUSH and they just won’t get on the same page.

But with a bundt pan, THERE IS NO CENTER. Problem = solved.

So solution A) you invest in a bundt pan and thank me later. Or solution B) I test this recipe in a regular square cake pan. Because I love you, I went with solution B. And yes, it works with a slight baking time adjustment. Or cupcakes would work too.

But you should still consider solution A.

Raspberry Chocolate Chip Cake 6

I almost took a slice of this cake to a friend – it was wrapped up and in my bag and everything. But then I remembered I could NOT do that and have more days of cake leftovers for me.

That may sound selfish, but make it for yourself and you’ll understand.

Raspberry Chocolate Chip Cake

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Raspberry Chocolate Chip Cake

★★★★★ 5 from 8 reviews
  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 10 slices 1x
  • Category: cake
  • Method: baking
  • Cuisine: american
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Description

Raspberry Chocolate Chip Cake! Soft moist vanilla cake filled with tart berries and sweet chips. Drizzled with more chocolate because EXTRA delicious!

Ingredients

Scale
  • 1 1/2 cups (180g) oat flour
  • 1 1/2 cups (165g) almond flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (240g) non-dairy yogurt*
  • 1/2 cup (160g) maple syrup
  • 2 tbsp lemon juice
  • 2 flax eggs (2 tbsp ground flax + 4 tbsp water)
  • 1/2 cup (120g) non-dairy milk
  • 1 tsp vanilla extract
  • 1 cup (120g) frozen raspberries
  • 1/2 cup (90g) chocolate chips

Instructions

  1. Preheat the oven to 350F.
  2. Stir together the ground flax and water for the flax eggs. Set aside for 10 minutes to gel.
  3. In a large mixing bowl, stir together the oat flour, almond flour, salt, and baking soda.
  4. In a separate bowl, whisk together the yogurt, milk, lemon juice, maple syrup, flax eggs, and vanilla.
  5. Add the wet ingredients to the dry, and stir to combine.
  6. Fold in the frozen raspberries and chocolate chips VERY gently so the berries don’t bleed into the batter.
  7. Transer to a bundt pan** (8-10 cup is best) that has been coated with non-stick spray or coconut oil.
  8. Bake for 35-40 minutes at 350F.
  9. Cool for at least 30 minutes before flipping out onto a cooling rack (if using a bundt pan). Cool completely or even chill overnight.
  10. Drizzle with melted chocolate. Slice. And enjoy!

Notes

*I used Forager Project cashew yogurt, which is not super thick (see consistency in the video above). If your yogurt is really thick, use 1/4 cup non-dairy milk and 3/4 cup yogurt to thin it out so the cake doesn’t turn out mushy.

**You can also use a square cake pan (9 inch), but it will need to bake for 45-50 minutes. Or you can make 10-12 cupcakes, and the bake time will be around 30-35 minutes.

Nutrition

  • Serving Size: 1 slice
  • Calories: 303
  • Sugar: 17g
  • Fat: 15g
  • Saturated Fat: 4g
  • Carbohydrates: 33g
  • Fiber: 5g
  • Protein: 8g

Keywords: vegan, gluten-free, easy, recipe, cake, party, chocolate, vanilla, berry

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Raspberry Chocolate Chip Cake (Vegan/GF)

No-Bake Mint Chip Patties

· Natalie 31 Comments

No-Bake Mint Chip Cookies! Ice cream inspired with a cacao nib flecked mint cookie center and dark chocolate coating. Vegan, paleo, sugar-free option!

No-Bake Mint Chip Cookies (vegan, paleo, sugar-free option)

It’s summer. So any dessert we eat that isn’t ice cream should at least be inspired by ice cream, right? And if mint chip isn’t the most summery-est of all the ice creams, I don’t know what is.

These No-Bake Mint Chip Cookies are inspired by ice cream, my favorite when frozen like ice cream, really good on top of ice cream, a daily part of my life lately like ice cream…

But not ice cream. Because, you know, variety is important and all.

No-Bake Mint Chip Cookies (vegan, paleo, sugar-free option)

And while we’re on the topic of branching out, this recipe is also my first and much requested experiment with low-carb and vegan treats. Since I’ve shifted towards more paleo recipes, I’ve received many requests to share low carb and keto recipes since not many of those exist that are vegan too. So here we are.

But there’s a non low-carb (a.k.a. maple syrup sweetened) option as well. And since the base of these cookies is coconut, regardless of which option you choose you won’t need a lot of sweetener since it’s already naturally sweet.

No-Bake Mint Chip Cookies (vegan, paleo, sugar-free option)

Here’s what we’re no-baking with:

  • Shredded coconut. This is like the “flour”.
  • Coconut cream. So they’re OIL-FREE, but still harden when you chill them.
  • Maple syrup OR stevia. Or any sugar free sweetener you like.
  • Spirulina. For that minty color.
  • Mint extract. Or peppermint oil if you prefer.
  • Salt. 
  • Cacao nibs. For the mint CHIP part.
  • Melted chocolate. For coating.

And a food processor or blender, although this one works a little better in the food processor.

No-Bake Mint Chip Cookies (vegan, paleo, sugar-free option)

I used liquid stevia for the sugar-free version, but you could use monk fruit which has less of a bitter aftertaste. Or even monk fruit sweetened maple syrup if you can find that (or order it on Thrive!) I’m no pro at working with stevia, but 12-15 drops was sweet enough for me. Taste and adjust as necessary.

If you are going the low-carb route, you can use stevia sweetened chocolate chips for the coating. Or use unsweetened chocolate if you are used to less sweet treats. I used 100% cacao chips (also from Thrive) for coating the maple syrup batch, and they were delish and sweet enough for me.

No-Bake Mint Chip Cookies (vegan, paleo, sugar-free option)

If you keep them in the freezer they will be firm and snappy, sorta reminiscent of thin mints. If you keep them in the fridge the filling will be softer, more like a peppermint patty.

I mean clearly both = MEGA YUM.

No-Bake Mint Chip Cookies (vegan, paleo, sugar-free option)

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No-Bake Mint Chip Cookies

★★★★★ 5 from 4 reviews
  • Author: Natalie
  • Prep Time: 20 minutes
  • Cook Time: 1 hour (chilling time)
  • Total Time: 1 hour 20 minutes
  • Yield: 12 cookies 1x
  • Category: cookies
  • Method: no bake
  • Cuisine: american
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Description

No-Bake Mint Chip Cookies! Ice cream inspired with a cacao nib flecked mint cookie center and dark chocolate coating. Vegan, paleo, sugar-free option!

Ingredients

Scale

Instructions

  1. In a food processor or blender, process the coconut until finely ground (but don’t go to long/high speed or it will turn into coconut butter).
  2. Add the coconut cream, sweetener, mint extract, and spirulina. Process to form a sticky dough.
  3. Add the cacao nibs, and blend briefly to mix them in.
  4. Scoop out a heaping tablespoon of dough and shape into a cookie. Repeat until all the batter is used, you should get about 12 cookies. If it won’t stick together or is too soft to shape, chill for 10 minutes first.
  5. Freeze for at least 15 minutes to harden.
  6. Dip/coat in melted chocolate. Sprinkle with cacao nibs.
  7. Refrigerate or freeze until firm. In the fridge the center will be soft like a peppermint patty, in the freezer it will be firm like a cookie.
  8. Enjoy!

Notes

*Or the solid part from a can of full-fat coconut milk that’s been chilled overnight.

**To make them sugar free, use approximately 12-15 drops liquid stevia or monk fruit or sugar-free sweetener of choice, and increase the coconut cream to 3/4 cup (150g).

***For the sugar-free version, use stevia-sweetened chips or unsweetened chocolate chips.

Nutrition

  • Serving Size: 1 cookie (maple syrup version)
  • Calories: 209
  • Sugar: 9g
  • Fat: 18g
  • Saturated Fat: 14g
  • Carbohydrates: 17g
  • Fiber: 5g
  • Protein: 2g

Keywords: vegan, paleo, keto, no bake, summer, easy, chocolate, snack, dessert

[nutrifox id=”45472″]

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No-Bake Mint Chip Cookies