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No-Bake Chocolate Chip Cookie Dough Snack Bites

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At the risk of sounding like a complete and utter cliche… where has the time gone?!?! My last post was TWO MONTHS ago; but the time between then and now seems to have flown by in a mere blink of an eye. Having two kids makes time go by at an alarmingly fast rate.

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So here we are nearly in mid-September; school has started back up again and (I hope!) we’ve seen the last of the unbearable heat & humidity of summer. These little two-bite balls of chocolate chip cookie dough goodness are the perfect snack to toss into lunch boxes, brief cases, or overflowing diaper bags. They require no baking, come together easily, taste fantastic, and are deceptively healthy.

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Anything that tastes indulgent but is good for my body wins my vote, and these bites are no exception! The ingredients deviate quite dramatically from traditional chocolate chip cookie dough, but the resulting flavor isn’t too far off. Packed with protein from homemade cashew butter, lightly sweetened with maple syrup and tiny morsels of chocolate, and with a negligible amount of added oil, this is a desserty snack that you can feel good about feeding to your family.

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The recipe yields 40 cookie dough bites, which might sound like a lot… but trust me, these go fast, so you’ll definitely want to make the full batch!

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No-Bake Chocolate Chip Cookie Dough Snack Bites

by Lauren Zembron

Prep Time: 20 minutes

Cook Time: 0 minutes

Ingredients (40 bites)

  • 1 lb raw whole cashews (about 4 cups)
  • 2 Tbsp melted coconut oil
  • 3 cups old fashioned rolled oats
  • 1/2 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 1/8 tsp kosher salt
  • 1/2 cup mini chocolate chips (Enjoy Life brand for a vegan version)

Instructions

Place the cashews into the bowl of a food processor fitted with the steel blade. Process until the cashews break down and form a smooth butter, stopping the motor to scrape down the sides of the bowl as needed. This will take close to 10 minutes.

With the motor running, stream in the melted coconut oil until well combined. Scrape cashew butter into a large mixing bowl, making sure to scrape any excess off of the blade. If the cashew butter is warm from the food processor, wait until it cools before proceeding with step 3 (unless you don’t mind melted chocolate chips in your bites).

Add remaining ingredients into the bowl with the cashew butter and stir until evenly incorporated.

Using a mini ice cream/cookie scoop or a spoon, scoop out spoonfuls of the dough and place on a large parchment- or silpat-lined baking sheet (we’re not baking these, so go ahead and place them right next to each other).

Roll the scoops of dough between your palms to form balls.

Store in an airtight container in the refrigerator.

*NOTE: the bites will have a slight cashew flavor if you eat them right away, but upon refrigeration, this flavor will disappear.

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3 Ingredient Blueberry Cheesecake Ice Cream {No-Churn, Fruit-Sweetened}

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We don’t often go out for ice cream, but when we do I am overcome with indecision by the plethora of options. Dozens and dozens of intricate flavors all call out to me, and choosing just one is nearly impossible. In the heat of the summer, I typically go the fruity route, and a local favorite of mine is “purple cow”: black raspberry ice cream dotted with both dark and white chocolate chips (you can check out my own version here).

I wanted to make a fruity ice cream at home, but challenged myself to make one without any added sugar. Frozen bananas to the rescue! We all know that tossing frozen bananas into a food processor yields a creamy & sweet “ice cream”, and the ingredient add-in options are endless. I decided to add frozen blueberries and rich (but lower fat) Neufchatel cream cheese for a healthy blueberry cheesecake-inspired frozen treat. The end result is sweet and creamy, but so much better for you than any ice cream you could buy.

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If you get a hankering for ice cream, (and, let’s be honest, who doesn’t in the stifling heat of the summer?!), why not make this simple, delicious, and healthy version at home?

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3 Ingredient Blueberry Cheesecake Ice Cream {No-Churn, Fruit-Sweetened}

by Lauren Zembron

Prep Time: 5 minutes

Cook Time: 0 minutes

Ingredients

  • 3 large (or 4 medium) ripe bananas, peeled, sliced, and frozen for at least 4 hours
  • 2 heaping cups frozen blueberries, preferably organic
  • 6 oz Neufchatel (1/3-less-fat) cream cheese, at room temperature
  • {milk or water to thin, if needed}

Instructions

Place frozen bananas and blueberries into a food processor fitted with the steel blade, and process until smooth, scraping down the sides as needed. If desired, you can add water or milk (1 tablespoon at a time), until desired consistency is achieved.

Add softened cream cheese and process until fully incorporated and perfectly smooth. Tiny flecks of blueberry skin will be visible.

Eat immediately as soft serve, or scoop into a container and freeze until hard enough to scoop (about 1-2 hours).

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