Raw Vegan Chocolate Chip Cookie Dough Bites
2/3 c raw cashews
1/3 c oats
2 Tbsp Agave
1 Tbsp Maple Syrup
1 Tsp Vanilla Extract
1/4 c Chocolate Chips
Recipe Yields: Approximately 17 Cookie Dough Balls
1. Take Oats & Cashews and Blend in a food processor
2. Add in the Agave, Maple, & Vanilla Extract
3. Blend it Again
4. Add the Chocolate Chips and Stir them in By Hand
5. Form Dough into Balls (Refrigerate first if too Sticky)
From: Averie Cooks
A healthy alternative to potato chips!
Homemade Kale Chips:
1. Preheat the oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces (keep in mind that the kale will shrink when baked). Wash and thoroughly dry kale. Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes. (watch them carefully as they can become overcooked in as little as 30 seconds)
From: AllRecipes
So summertime has got me full of cravings for frozen things. I just found these recipes and they all look delicious. (Especially this first one; Creamsicles used to be my favorite when I was little.)
Blood Orange & Cream Popsicles
1 small blood orange, peeled and segmented
1/4 cup sugar
1/4 cup water
1/4 tsp vanilla extract
3/4 cup orange juice
1/4 cup 1% milk
Cut orange slices lengthwise into 1/4-inch-thick slices. Boil sugar and water in saucepan, stirring until sugar is dissolved. Reduce heat to simmer, add orange pieces, and cook for 1 minute. Remove from heat and add vanilla. Combine blood orange–sugar syrup (including orange slices), orange juice, and milk in a bowl. Pour mixture into ice-pop molds, insert sticks, and freeze for about 8 hours.
Per serving: 100 cal, 0 g fat, 23 g carbs, 10 mg sodium, 1 g fiber, 1 g protein
From: Women’s Health Magazine
Chocolate Raspberry Frozen Yogurt Pops
Makes about 10 3-oz servings
2 cups fresh or frozen raspberries
2 cups nonfat or low-fat plain yogurt, preferably Greek-style (see Note)
3-5 tablespoons sugar
1/2 cup mini chocolate chips
Puree raspberries, yogurt and sugar to taste in a food processor until smooth. Divide the mixture among freezer-pop molds, stopping about 1 inch from the top. Evenly divide chocolate chips among the molds. Stir the chips into the raspberry mixture, stirring out any air pockets at the same time. Insert the sticks and freeze until completely firm, about 6 hours. Dip the molds briefly in hot water before unmolding.
Per serving: 87 calories; 3 g fat ( 2 g sat , 1 g mono ); 0 mg cholesterol; 13 g carbohydrates; 5 g protein; 2 g fiber; 18 mg sodium; 69 mg potassium
From: Eating Well
Some other simple popsicle ideas I found that sounded good were blueberry vanilla pudding pops (you just make vanilla pudding and then mix in blueberries and freeze) or yogurt dipped bananas (take half a banana and insert a wooden skewer type thing, then freeze, after frozen, dip in vanilla greek yogurt and freeze again). Yummm.
Raw Vegan Chocolate Chip Cookie Dough Bites
2/3 c raw cashews
1/3 c oats
2 Tbsp Agave
1 Tbsp Maple Syrup
1 Tsp Vanilla Extract
1/4 c Chocolate Chips
Recipe Yields: Approximately 17 Cookie Dough Balls
1. Take Oats & Cashews and Blend in a food processor
2. Add in the Agave, Maple, & Vanilla Extract
3. Blend it Again
4. Add the Chocolate Chips and Stir them in By Hand
5. Form Dough into Balls (Refrigerate first if too Sticky)
From: Averie Cooks
I’m glad you liked my recipe and my photos!
Reblogged this on Nichols Loves and commented:
Sounds so good! I cannot wait to try!