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

Strawberry Oat Cake

Healthy Strawberry Oat Cake
Strawberry season is in full swing (at least here in Montreal) and I knew I had to highlight this delicious fruit in the best way possible. The strawberries are so sweet and flavourful this time of year, I can’t wait to make jams, smoothies and more of this cake! I always give tips and tricks on my Instagram story (you can follow by clicking the icon above!) and this weeks was about buying seasonal fruits and freezing them yourself for smoothies, baked goods etc.. throughout the off season. This is a much cheaper option and you get to support local farms.

This cake is super moist and crumbly- and perfectly sweet from the strawberries and coconut sugar. The flours are simple oat and almond making it a delicious breakfast option. Serve alone or with whipped coconut or your favourite dairy free yogurt. Hope you love it!
Strawberry Oat Cake

Ingredients:

• 1 cup chopped strawberries (quartered), + extra for sprinkling over top
• 1 1/3 cup gluten free oat flour
• 1/2 cup almond flour or meal
• 1/3 cup gluten free oats (+ extra for sprinkling)
• 1/2 tsp Himalayan pink salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 cup coconut sugar
• 1 tsp cinnamon
• 1 tsp pure vanilla extract
• 2 eggs
• 2/3 cup + 2 tbsp almond milk
• 1/3 cup coconut oil, melted and cooled

Directions:

1. Preheat oven to 350 degrees F. Line a loaf pan with parchment paper.

2. Scatter strawberries evenly in the loaf pan.

3. In a large bowl, mix together the oat flour, almond flour, oats, salt, baking powder, coconut sugar and cinnamon.

4. In a separate medium bowl, whisk together the vanilla extract, eggs, almond milk and coconut oil.

5. Add wet ingredients all at once into the dry. Mix until well combined and pour into loaf pan.

6. Bake for 40 minutes or until top is golden. *If you are using a toothpick to check doneness, remember the strawberries will remain wet, so try and find a spot thats strawberry free to check the cake itself!

7. Allow to cool completely before cutting! I like to store mine in the refrigerator.
Strawberry Oat CakeStrawberry Oat Cake

Homemade Almond Milk

Homemade Almond Milk
For so long I have wanted to make my own nut milk. Like most of us, it seemed a lot easier to just pick a carton from the store. So my longing to complete the process got pushed to the side until most recently, I made some homemade cereal. To put almond milk with added stabilizers etc.. into freshly made cereal just didn’t seem right. So, the time had come to throw out that Almond Breeze and pull out that cheese cloth.

I have to be honest, the process was SO much easier than I anticipated. It took no time at all. So long as you soak the almonds (or any nut/seed) overnight, the rest comes together in under 5 minutes.

So it worth making your own? Heck yes! The pure almond taste is unlike anything you will get from a carton. The frothy texture is also a nice added bonus. What’s best is that this recipe is a mere base for any flavours you want to add. I like the idea of adding matcha and cinnamon or cacao and peppermint oil. Will test those out and update the recipe ASAP.

So you must be wondering where that homemade cereal recipe is….CHECK BACK SOON!
Homemade Almond MilkHomemade Almond MilkHomemade Almond MilkHomemade Almond Milk

Ingredients:

• 1 cup almonds soaked overnight(any nut/seed will work too!)
• 4 cups water
• 1 tsp pure vanilla extract (non alcoholic) or the seeds of 1 vanilla pod
• pinch of pink himalayan sea salt
• 2-3 drops liquid stevia (2 tbsp maple syrup or 3-4 medjool dates will work too)
• optional flavour combinations- add 1 tbsp of the following: cacao, cinnamon, matcha powder, ginger, maca powder

Directions:

1. Soak almonds overnight (these are easier to digest and to blend!)

2. Place a cheese cloth over a large bowl. Rinse soaked almonds under cold water.

3. Add rinsed almonds, 4 cups of water, vanilla, salt and stevia to a high powered blender or food processor. Blend twice on the highest power.

4. Pour mixture over cheese cloth. Lift up the ends of the cheese cloth and form a ball. Squeeze the pulp until no liquid remains. (*add the leftover pulp to your next granola or smoothie)

5. Store almond milk in an airtight container for 3-4 days in your refrigerator. Shake well before serving!
Homemade Almond MilkHomemade Almond Milk