Healthy Edible Cookie Dough

Happy Friday!!! We are exactly five weeks away from Christmas- how exciting is that?!?! I’m definitely brainstorming some awesome Christmas recipes right now🙌 If you have any recipes that you’d like me to make, be sure to let me know because I want to have a plethora of holiday awesomeness available for you!

I think I’m about due for a dessert recipe because I haven’t posted one in a while. This is for all you people out there who like to lick the batter off of the spoon, or sneak a finger into the bowl of cookie dough. Which, let’s be honest, is probably all of us. I remember that I tried making this kind of edible cookie dough way back, but my blender wasn’t very good so I still had a lot of chickpea chunks leftover. No, I haven’t attempted edible cookie dough since, and yes, I said chickpeas. No typos around here people!

This Healthy Edible Cookie Dough mostly consists of chickpeas, and before you X out of this blog post, here me out. Chickpeas are actually a great base for any flavour you want to throw at them; they’re kind of the blank canvas of the legume world. Combine that with the amazing, dough-like texture you get when you blend em up, and you get the perfect candidate for a healthy, edible cookie dough base!

Of course, I added other ingredients to create that cookie dough flavour. We’ve got vanilla, peanut butter, cinnamon, a little bit of oats, some maple syrup and a pinch of salt. I blended my dough with some water as well so that everything came together nicely. After that it’s up to you to completely customize your dough! I suggest adding dark chocolate chips or chopped figs and cinnamon- that’s what I did and it’s SO GOOD👌 But really, anything works. It just depends what kind of cookies you like!

This “dough” can be eaten straight (very good) or used as a sort of dessert hummus (also very good), or you can use it to top your oats, toast, or smoothie bowl (really, anyway you eat it it’s going to be good). It makes a great snack or dessert! Hope you enjoy:)

Healthy Edible Cookie Dough

Serves: 2 as a dessert, 4 as a dip

Total Time: 10 minutes

Ingredients:

  • 1 can of chickpeas, drained and rinsed
  • 1 tbsp natural peanut butter
  • 2 tbsp maple syrup
  • 2 tbsp rolled oats
  • 1 tsp vanilla extract
  • 2 tbsp water
  • 1/4 tsp cinnamon
  • A pinch of salt
  • 1/4 cup mix-ins like chopped dates or dried figs, dark chocolate chips, nuts, seeds, or fruit (optional)

Directions:

  1. Add all of the ingredients, except the mix-ins, to a blender or food processor and blend until smooth and creamy.
  2. Spoon into a bowl and mix in your mix-ins!
  3. Eat straight from the bowl or use as a dip or spread:)

Have a great Friday and an awesome weekend my friends! I’ll see you next week with more delicious recipes and my December Bullet Journal Set-Up❤️

Yours Truly,

Olivia:)

My Favourite Fall Recipes

Hey guys! It’s really staring to feel like fall now- it’s COLD, gross, and lots of leaves are gone already. I’m starting to crave all the fall goods like warm stews, lots of cinnamon, and anything apple.

I thought that today I’d compile a list of all my favourite fall recipes, so you can binge cook (is that a thing?) them all to enjoy. I’ve got lots of sweet stuff, but also some nice comforting savoury dishes. Fall things are some of my favourite recipes to come up with, because I just love the flavours! Chocolate is great and all, but apples and warm spices and stuff like that are pretty awesome too. These recipes are great for Thanksgiving, or any windy fall day when you need to spice up your life. Check them out!

Vegan French Onion Soup

Cinnamon Swirl Pumpkin Bread

Lentil and Barley Stew

Baked Apples

Vegan Shepherd’s Pie

Lentil and Quinoa Salad

Soul-Warming Chickpea Curry

Carrot Cake Oatmeal

Applesauce

Carrot and Date Breakfast Cookies

Vegetarian Stuffed Cabbage Rolls

Apple Cinnamon Muffins

Creamy Tahini and Sweet Potato Soup

Sauteed Figs and Apples

Hope this gives you some fall inspiration!!

Yours Truly,

Olivia:))

Peanut Butter Cluster Nice Cream

It’s summer so bring on the ice cold treats! Nice cream is one of my favourites because it’s super fast, tasty, and CREAMY, all without any dairy or refined sugar. I’ve made Neapolitan Nice Cream in the past, but today I made PEANUT BUTTER CLUSTER NICE CREAM. There are actual PEANUT BUTTER CLUSTERS in here. Summer, here we come.

All nice cream is is basically blended up frozen bananas. It has an amazing texture and is also really good for you:) Because of this magic, I ALWAYS include a frozen banana in my smoothie bowls. From now on I might throw these peanut butter clusters on my smoothie bowls too cause they’re pretty darn delicious. I made them using oat flour- which is just ground up oats. So yeah, you’ll be needing a good blender to make this recipe. The peanut butter clusters also contain peanut butter 😋, maple syrup, vanilla, and some dark chocolate chunks. I DEFINITELY recommend using crunchy peanut butter for these, because then you get some peanut pieces in there. I’ve actually been converted from team creamy to team crunchy, cause I love those peanuts❤️ If you don’t feel like making nice cream, these clusters would make a greet breakfast with some almond milk or yogurt, or a nice snack on their own.

Once you have the nice cream made and the peanut clusters rolled and frozen, you fold the two together and BOOM! A super delicious summer treat. Let’s be honest though, I will probably be eating this all year long. Hope you enjoy this recipe, and be sure to let me know some other nice cream flavours that you want me to make a recipe for!

Peanut Butter Cluster Nice Cream

Serves: 3

Total Time: 210 minutes

Ingredients:

For the Peanut Butter Clusters:

  • 1 cup oat flour
  • 2 1/2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 3 tbsp runny or melted crunchy peanut butter
  • 2 tbsp dark chocolate chunks

For the Nice Cream:

  • 3 bananas, sliced and frozen
  • 1/2 tsp vanilla
  • Splash of water

Directions:

  1. Mix all of the peanut butter cluster ingredients together in a bowl. Roll into 1/2 tsp sized balls, then put into a container and freeze for about 2 hours, so that they’re easier to mix in with the nice cream.
  2. Once the peanut butter clusters are ready, throw the frozen banana, vanilla and SPLASH of water into the blender. You don’t need to much water, or else you’ll miss out on that creamy texture. Use the tamper to push the bananas down and blend until smooth. You want a nice swirl like this:

3. Scoop the nice cream into a parchment lined loaf pan, and mix in about half of the peanut butter clusters. Place in the freezer for another hour until the texture resembles ice cream. Serve with the rest of the clusters on top!!

This stuff is legit SO good and you should for sure make some ASAP. Perfect for a hot day!

Yours Truly,

Olivia:))

Chocolate Date Puffed Wheat Squares

How’s it going guys? Oh, you’re asking what you should do today? Well I have a great answer because you NEED to make these Chocolate Date Puffed Wheat Squares!

I don’t buy dates very often because they’re a tad expensive, but someone gave me a bunch a little while ago so I knew I had to do something special with them. I’ve been eating them by themselves (which is amazing), and I’ve also heard that they’re spectacular with peanut butter, but there are so many awesome desserty things you can do with dates. I decided to make these CHOCOLATE DATE PUFFED WHEAT SQUARES. Sweet, gooey, and a little crunchy, they’re the perfect treat!

These squares are pretty easy to make, too. You just soften up some dates in warm water, them blend them up to make a kind of paste. Then you mix that with cocoa, maple syrup, coconut oil and vanilla, heat it up a bit, and mix it in with puffed wheat. I let mine harden in the fridge overnight after I pressed them into a greased pan, but you should be good to go in a few hours. That simplicity mixed with the fact that these squares taste AMAZING and have no refined sugar makes them a winner in my book.

So yeah, go make these squares and you WILL NOT regret it:)

Chocolate Date Puffed Wheat Squares

Serves: Makes 9 squares

Total Time: 30 minutes, plus at least 3 hours cooling time.

Ingredients:

  • 10 large Medjool Dates
  • 1/4 cup maple syrup
  • 2 tbsp cocoa powder
  • 1 tsp vanilla
  • 2 tbsp coconut oil
  • 3 cups puffed wheat

Directions:

  1. Heat some water in a small pot over the stove until it just begins to simmer. Remove from the heat and add in the dates. Let them sit for about 10 minutes to soften them up.
  2. Remove the pits from the dates and add them into a blender or food processor. Blend until a kind of paste forms, but don’t worry, it doesn’t have to be completely smooth.
  3. Transfer the date paste back into the small pot and add the cocoa powder, maple syrup, coconut oil, and vanilla. Place over low heat on the stove for about 2 minutes as you stir to combine.
  4. Remove the date mixture from the heat. Dump the puffed wheat into a large bowl and mix in the chocolatey dates. Press the soon-to-be puffed wheat squares into an 8×8 pan greased with coconut oil.
  5. Cover the pan with plastic wrap and chill in the fridge until firm enough to eat; around 3 hours. You can try and speed up this process by throwing the squares into the freezer.
  6. Once the puffed wheat mixture has cooled, cut it into 9 squares and enjoy!
  7. Store in the fridge.

Hope you enjoy this recipe!

Yours Truly,

Olivia;))

Chocolate Dipped Pumpkin Seed Cookies

So, we have a lot of pumpkin seeds. Like A LOT. We got the 1.2 kilogram bag from Costco. I wanted to make some pumpkin seed butter out of them, because I don’t really like to eat them by themselves. But halfway through the blending process, my vitamix quit on me! This happens sometimes because it’s pretty old, and seeds are a pretty intense thing to blend. So I was like, now what? What can you make out of half-blended pumpkin seeds? It turns out that you can make something pretty fricking amazing.

I added some maple syrup to the seeds, pressed em into cookies, and TRIPLE DIPPED them in chocolate. That’s right. TRIPLE. DIPPED. These cookies are legit amazing. They’re so rich and nutty and sweet and just awesome! You only need four ingredients to whip them up, and if you have a really old blender no prob! It only needs to work for about two minutes.

My go-to chocolate dipping sauce is maple syrup, cocoa powder, and coconut oil. Super simple and so good. All you have to do is melt the ingredients together and you’re good. This sauce could also be used for pretty much anything else, like oatmeal, strawberries, other fruits, nice cream; the list goes on and on. On these cookies, it lends another hit of richness that is definitely welcome. If you’re not feeling the chocolate though, you can always omit and just eat the cookies by themselves. HA! That was a joke! DEFINITELY include the chocolate. I don’t know why you clicked on this post if you don’t like chocolate.

That’s my spiel for the day! I really hope you give these cookies a try because they will change your life. For the better.

Chocolate Dipped Pumpkin Seed Cookies

Serves: Makes 10-12 cookies

Total Time: 60 minutes

Ingredients:

  • 2 1/2 cups shelled and roasted pumpkin seeds (I used salted)
  • 2 tbsp + 1 tbsp maple syrup
  • 2 tbsp coconut oil
  • 1 tbsp cocoa powder
  • I’m not kidding that’s it

Directions:

  1. In a STRONG blender or food processor, blend the seeds until they start releasing oil but aren’t too loose. You want the mixture to be something you could form a ball with.
  2. Transfer the blended seeds into a bowl and stir in 2 tbsp of the maple syrup.
  3. Scoop the pumpkin seed mixture by heaping tablespoons and form into balls. Place on a parchment lined baking sheet or pan, and press down to make cookies about a centimetre thick.
  4. Place the cookies in the freezer for at least half an hour. You want them to be pretty frozen so that they’re easy to dip.
  5. Make the chocolate sauce right after you pop the cookies in the freezer. Melt together the cocoa powder, coconut oil and maple syrup in a small pot over low heat. Remove from the burner and let stand until the cookies are ready.
  6. After thirty minutes has passed, take out the cookies and dip them one by one halfway into the chocolate mixture, placing them back on the baking sheet. By the time you’ve reached the last cookie, the chocolate on the first cookies should be hardened because of the cold. Dip all of the cookies halfway again, and then once more to ensure optimal coverage.
  7. Place the cookies back in the freezer for another 10 minutes before serving. Store in an airtight container in the fridge.

Enjoy these little bites of deliciousness!

Yours Truly,

Olivia