COOKIE DOUGH BLIZZARD // VEGAN & GLUTEN FREE

That moment when Natalie from feasting on fruit, Britt from the banana diaries and I devised a plan in quarantine to bring more edible cookie dough into the world. Toady we bring to you three incredible cookie dough recipes for your Friday night! So grab a friend, make some cookie dough treats, turn on your favorite 90’s chick flick, and enjoy!

SO get ready for Homemade Cookie Dough Blizzards, Edible Cookie Dough Oreo’s & Healthy Protein Cookie dough!

Check out Natalie’s Cookie Dough Oreo’s HERE

For Britt’s Beautiful Edible Healthy Cookie Dough click Here

For my recipe I am making a Cookie Dough Blizzard!

Not a milk shake, not a smoothie, not soft serve, but a blizzard.

When it comes to ice cream I am a tried and true expert. I have spent most nights ending my day with a beautiful bowl of slightly melted, chocolate coated ice cream that brings me all the joy! Some fall in love with their mothers baked goods, or their grandmothers homemade pies, but it was my Pas love for ice cream that won me over!

Ice cream was a staple in the house and was acceptable to eat any time of the year. It was also very important that ice cream accompanied any cake, pie, cookie, etc. that came into the house. They were simply friendly additions to a perfect bowl of ice cream.

In the summertime our go to spot was Dairy Queen! It would only open for a few months during the year and we would always make sure to be there the first day it opened!

My dad’s favorite was their soft serve cones, and who could blame him? They are the best around! The second best option was their blizzards! The consistency is thick and creamy, theirs tons of texture and it’s loaded with your favorite goodies like cookie dough, peanut butter cups, etc.

I had o figure out how to get the same texture which wasn’t easy. I tried blending frozen coconut cream, frozen bananas, ice cream and more, but nothing was coming out right. I was watching the Bon Appetite YouTube channel when Clair was making choco tacos. In order to get the ice cream piped into her taco base she simply put the ice cream in a bowl and used a spatula to mix the ice cream until it became like a thick cake batter.

I realized this was exactly what you need to make the frosty consistency at home! You simply need a bowl, spatula, your favorite ice cream & your favorite add ins!

Today I am showing you how to make your own vegan cookie dough blizzard, but feel free to use whatever you want! Get the kids involved, make it a family ordeal and most importantly have fun!

Ingredients

• 1 Pint Vanilla Ice Cream

• 1/4th cup Chocolate chips

• Almond flour

• agave

• vanilla

• sea salt

• 1/4th cup cacao Nibs

Instruction

1. In a bowl mix together your almond flour, vanilla, sea salt and agave until fully combined. fold in the chocolate chips.

2. Using a teaspoon measure scoop the cookie dough and form them into small cookie dough balls and set aside.

3. Scoop your vanilla ice cream it into a mixing bowl. Mix with a spatula until slightly soften. The ice cream should resemble thick cake like batter.

4. Gently fold in your cookie dough balls and cacao nibs. If your ice cream is looking runny, place the bowl in the freezer for about 10-15 minutes.

5. Serve with whipped cream, extra toppings and more chocolate if you want

6. most importantly, enjoy!

   NOTE

   totally customizable method! You can use whatever ice cream is your favorite and simply fold in your favorite cookies, cake, fudge, nuts, seeds, candy, etc!

   Pssssst! Don’t forger to Pin the recipe!

Blueberry Crumble Bars // Vegan & Gluten Free

Over the last week or so, Florida sunshine has announced its summer and that summer is here to stay! Since our new normal for the next 6 months is sunny with a high of 100F we will be needing our edible cookie dough, ice cream and all of the no-bake treats we can get our hands-on.

In true Sonya fashion, this week I took to my fridge to see what I could do to satisfy my sweet tooth while doing everything I had in my power NOT to bake…or go to the store. The yogurt & blueberries caught my eye and I knew at that moment they were going to be my muse for the day!

Now I wanted to make a blueberry crumble, but as I said before, the whole baking thing is not ideal in my very tiny, very hot kitchen. Did I think to myself follow the trends? Yes. Did I listen? Nope! So this is my take on No-Bake Blueberry Crumble Bars (insert hearts emoji)!

I was worried I had too many ingredients until I looked back on the recipe. The crust has only 4 ingredients and the filling has only 4 ingredients….that’s 8 ingredients! I am so excited about it because I honestly thought I had made the recipe complicated, but that’s me as your classic over-thinker!

The fun thing about this recipe is that it is easy and can be adjusted to the ingredients you have on hand! If you don’t have dairy-free yogurt use what yogurt you have! Just make sure if you are using a sweetened yogurt you don’t have to add in the agave. If you have a crowd that might like things a little sweeter feel free to taste the yogurt filling and adjust o your taste!
You can use blueberries, but if you want to switch things up and use strawberries, raspberries, or even cherries, go for it! This is YOUR summer treat! I know this goes against all the rules but when it comes to no-bake desserts I like to tweak recipes because it help’s me to learn and lets me get creative in the kitchen! If you are a rule follower by ALL means follow the rules, but most of all I just want you to enjoy the process!

SO without any further chit-chat, although I do LOVE chit-chat…here is your guide to No-Bake Blueberry Crumble Bars!

Ingredients

CRUST

1 cup Oats

1/2 Cup Almond Flour

11 California Dates

1/2 cup Almond Butter

FILLING

2/3rd cup Blueberries

2 Tbsp. Agave

3/4Th Cup Dairy-Free Unsweetened Yogurt

2 Tbsp. Lemon Juice

EXTRAS

1/3rd Cup Blueberries for topping

Instructions

Pour your oats, almond flour, almond butter and dates into a food processor and blend on high for about 1-2 minutes. Scrape down the sides if needed and then pulse for another 1-2 minutes. you should have a crumbly, but soft mixture.

Pour into a bowl and set aside.

In the food processor pour in your blueberries, yogurt, agave & lemon juice and the blend until you have a smooth mixture. About 1-2minutes.

Feel free to taste test the yogurt mixture and adjust the sweetness to your taste.

Line a square or rectangle pan with parchment paper

Pour in 3/4ths of your dry mixture and press the mixture so it is smooth and covers the whole bottom of the pan.

Pour your yogurt mixture on top and smooth it out.

Place in the freezer for 20-30 minutes

Take your pan out of the fridge and crumble the rest of your mixture on top and if you would like to, more blueberries.

Place in the freezer for 2-3 hours. or until the yogurt has set.

Slice, serve and enjoy!

No-Bake Pumpkin Spice Bites // Vegan & Paleo

I don’t know about you guys, but November has gone by in a flash! It has gone by so fast that I almost didn’t get to use the last few cans of pumpkin I had floating around in my house! I decided I needed to use them up before the thanksgiving season was over, and all things Christmas make their debut…but I mean hasn’t Christmas already done that?

Anyway, I was determined to make a few recipes with this canned pumpkin. After thinking through some ideas for the recipe I decided that I would start with a no-bake pumpkin bites recipe! I made the recipe, took care of the video aspect and BOOM they were delicious. I only used half the batch to make all the bites for the video and was too lazy to continue on. Which lead me to figure out a second recipe using the same ingredients!

The second recipe will be part Two to this blog post so keep an eye out, but in the meantime enjoy this awesome recipe for Pumpkin spice bites that are sure to keep any pumpkin lover happy!

Ingredients

Pumpkin Bites

·         1/2 cup pumpkin puree

·         2 tsp pumpkin spice

·         1/4th cup nut butter

·         1 &1/2 cup almond flour

·         1/4th cup agave

·         Pinch of salt  

·         Chopped Hazelnuts*

Directions

In a large bowl mix together all of the ingredients except for the chopped hazelnuts.

Place mixture in the freezer for about 30-45 minutes or until the mixture has firmed enough to roll into balls.

Once ready use about a tablespoon worth of mixture and roll into a ball and then roll in the chopped nuts, coating the outside completely.

Serve immediately or store in the freezer.