No Bake GF/Vegan PB Brownie (No Food Processor!)

No Bake Brownie

After seeing how much you guys enjoyed the No Bake Cookie Dough Bites, I knew I had to recipe test more simple desserts. With busy schedules, it is nice to make a dessert that requires no baking, minimal ingredients, and only one bowl!

Ingredients:

• 3 tbsp coconut oil
• 1/2 cup 70% chocolate (I use chocolate chips)
• 1 tbsp pure vanilla extract
• 1/4 cup pure maple syrup
• 1/4 cup raw cacao powder
• 2 cups + 2-3 tbsp almond flour (or enough to form a dough)
• pinch of pink himalayan salt
• 1/2 cup natural peanut butter (or your favourite nut butter)

Directions:

1. Line an 8 x 8 baking pan with parchment. Set aside.

2. In a large bowl melt your coconut oil along with chocolate. You can do this over a shallow pot of boiling water or in your microwave. Whisk until smooth.

3. Mix in vanilla, maple syrup, and cacao powder.

4. Add your almond flour. Add additional tbsp until a dough forms. It should be firm.

5. Mash in your peanut butter. If you want to see the peanut butter in your brownie, make sure not to overmix.

6. Press into your prepared pan and top with extra salt if desired. Set in fridge for 30 minutes. Remove and slice. Store in an airtight container.

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No Bake GF/Vegan Chocolate Chip Cookie Dough Bites (No Food Processor!)

Cookie Dough Bites
Happy Holidays everyone!
This will be my last recipe post for 2017, and it will certainly end off the year on a sweet note! This recipe was a personal request from you via Instagram poll, and I worked hard to get it right. I really wanted a ‘ball’ or ‘bite’ recipe that required no food processor. I find there are so many moments when I want something quick and sweet but don’t feel like busting out all the machinery. These come together in less than 5 minutes in 1 bowl and require only 7 ingredients with no bake time. This recipe will be added to my ‘go-to’ list, and the best part is they are vegan, gluten free, and refined sugar free. Wishing you and yours a happy and healthy holiday and I can’t wait to see share another year with you all. Thank you for your continued support!

Love,
Jen
Cookie Dough Bites
Makes 10-12 balls

Ingredients:

• 3 tbsp coconut butter, melted * can be subbed with coconut oil
• 1 tbsp vanilla
• 1/4 cup pure maple syrup (I like a darker variety!)
• 1.5 cups almond meal/flour
• 1/4 tsp salt
• 1 tbsp coconut flour (or you can sub for more almond flour)
• 3 tbsp 70% chocolate chips (or more!)

Directions:

1. In a large bowl, melt coconut butter (over stove top, or microwave), and whisk until smooth.
2. To the same bowl, add vanilla and maple syrup, then whisk until combined.
3. To the bowl add almond meal, salt, and coconut flour. Mix until smooth. The batter should resemble a real cookie dough. If you find it too wet to roll into balls, add 1/2 tbsp of coconut flour at a time, until desired consistency is achieved. Alternatively, you could add more almond flour until dough is formed.
4. Fold in chocolate chips.
5. Using a small cookie scoop or tbsp measure, scoop mixture and form into balls.
6. Store in an airtight container in the refrigerator for one week or in the freezer for one month!
Cookie Dough Bites

No Churn Dairy Free Mint Chip Ice Cream

Dairy Free Mint Chip Ice CreamOne of the hardest store bought products to find that has clean ingredients is a tasty dairy free ice cream. The sugar content is either astronomical or the ingredients have names I cannot pronounce.Due to the lack of options out there, I REALLY wanted to try making my own ice cream. I refused however to bring one more kitchen appliance into our apartment. I also know I’m not the only person who does not own an ice cream maker so I thought… so wouldn’t it be amazing if we could just make it in a food processor or blender? I remembered all the times I have made ice cream by simply placing frozen fruit (bananas) into my Vitamix. I realized I needed to get the ice cream base frozen without the machine – but how? Well, how else do you get liquids frozen? Ice cube trays!

The only down side I’d say to this process is the wait time for the liquid to freeze. I recommend preparing this ice cream the night or day before you want it because it needs at least 8 hours to freeze. Once processed in the blender, it needs another 2 hours or so to set up again. But- then it lasts in the freezer for weeks and you only need a few ingredients!

I am thrilled to share this recipe with you. It was one of the most exciting recipe accomplishments to date. I will note that it is refreshingly minty from the added fresh mint. You can leave this out, but I find it is what makes it taste almost restaurant quality. I hope you are enjoying your summer and of course, eating lots of ice cream!
Dairy Free Mint Chip Ice Cream
Dairy Free Mint Chip Ice Cream

Ingredients:

• 2 cans (400 ml) organic full fat coconut milk
• 1/4 cup packed fresh mint leaves (optional)
• 1/2 cup honey*
• 1/2-3/4 tsp pure peppermint extract (depending on how minty you like it)
• 1/4 tsp pink Himalayan salt
• 1 1/2 tsp arrowroot starch
• 1/3 chopped 70% dairy free dark chocolate

*a lighter flavoured maple syrup will work too!

Directions:

1. Add all ingredients except for the chocolate into a high powered blender. Blend until fresh mint has completely blended.

2. Pour mixture into ice cube trays (I like silicone ones) and freeze until solid (about 6-8 hours).

3. Once frozen solid, blend the cubes in a high powered blender (I use Vitamix) or food processor in batches. Don’t do them all at once. Blend until smooth and creamy and transfer to a loaf pan.

4. Mix your chocolate into the ice cream. Smooth out surface and place back into the freezer for up to 2 hours to re-solidify.

5. Scoop and serve!
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