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Chocolate Chip & Peanut Butter Cookie Dough Bites

Chocolate Chip & Peanut Butter Cookie Dough Bites

We’re getting closer to the weekend AND it’s summer, woo! I thought I’d make you the perfectly easy and scrumptious midweek snack-Chocolate Chip & Peanut Butter Cookie Dough Bites. Are you drooling yet? Little bites like these are my favorite kind of snacks because I can take them anywhere with me. My second favorite snack bite recipe of all time: Dark Chocolate Sweet Potato Brownie Bites (Chocolate Chip & PB Cookie Dough Bites come in first). No time to sit down for a midday snack? You can just pull one of these gems out of your bag and nosh away! Let’s get to the cookie dough part. Uh, yum. I love that these snack bites are light and doughy. There are a few ingredients that take my Chocolate Chip & Peanut Butter Cookie Dough Bites to another level of deliciousness. I’m talking coconut chips, chia seeds and hemp seeds. What an excellent little addition! Hemp seeds contain essential amino acids, chia seeds add fiber to your diet and unsweetened coconut chips, well they add wonderful yet subtle hints of coconut flavor. You’ll love these doughy, peanut buttery, chocolatey bites of bliss.

 

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Tag me on Instagram, Twitter, and Pinterest (upbeetandkaleingit) with your recreations!

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Chocolate Chip and Peanut Butter Cookie Dough Bites
Yields 10
An easy snack recipe-perfect for eating on the go!
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 1 and 1/4 cups oat flour
  2. 3/4 cup peanut butter (very smooth and creamy kind)
  3. 4 tbsp maple syrup
  4. 2 tbsp almond milk (unsweetened)
  5. 1/2 tsp vanilla extract
  6. 1/3 cup dairy free mini chocolate chips
  7. 3 tbsp hemp seeds
  8. 2 tbsp chia seeds
  9. 1/3 cup unsweetened coconut chips
Instructions
  1. In a food processor, combine oat flour, peanut butter, maple syrup, vanilla extract and coconut chips until a doughy mixture forms and sticks together.
  2. Remove the dough and put it in a medium sized bowl.
  3. Then, mix in 2 tbsp unsweetened almond milk ( I used my hands).
  4. Next, mix in chocolate chips, hemp seeds, and chia seeds.
  5. Roll dough into 10-12 bites depending on size.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Easy Vegan Avocado Pasta

Easy Vegan Avocado Pasta

Helloooo! It is the weekend, which is a glorious thing. Hopefully you have some fun recipes lined up! If you’re still searching for something extraordinary yet quick and easy, you came to the right food blog. What is life without pasta? Particularly, Tolerant Organic Red Lentil Penne. Let me tell ya, this is the type of pasta you feel good about eating! I mean, it’s made from legumes and contains 21g of protein, how fantastic. My creamy Easy Vegan Avocado Pasta is a wholesome recipe that takes your tastebuds for a crazy ride to Flavor Town (Guy Fieri reference for all my avid Food Network followers). And I know I know, making an awesome pasta dish can be super time consuming.  Work, school, kids and just LIFE prevent a lot of us from spending time in the kitchen. Well, if you have 15 minutes to spare, you can have a fabulous, filling and nutritious meal made for your family. Between the Organic Red Lentil Penne Pasta and the smoothest, creamiest avocado sauce, your tastebuds and stomach will thank you.

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Have you ever seen such a pretty orangey, greenish, creamy blend of goodness in your whole life?

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Find me on Instagram, Twitter, and Pinterest (upbeetandkaleingit) and tag me with your recreations!

This post is sponsored by Tolerant. 

Easy Vegan Avocado Pasta
Serves 4
A quick and easy vegan pasta dish with creamy avocado sauce!
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Ingredients
  1. Pasta
  2. 1 box of Tolerant Organic Red Lentil Pasta (12 oz)
  3. Sauce
  4. 2 small avocados
  5. 1 small clove of garlic
  6. 5 tablespoons extra virgin olive oil
  7. 3 tablespoons nutritional yeast
  8. 1/4 tsp onion powder
  9. Salt and pepper to taste
Instructions
  1. In a food processor, combine sauce ingredients until a smooth and creamy texture forms.
  2. Cook the pasta according to directions on box.
  3. Drain the pasta and add the sauce to it while its warm.
  4. Mix together and enjoy!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Vegan Cherry Lime Cheesecake

Vegan Cherry Lime Cheesecake

It’s hashtag meatlessmonday and I am so so so excited to present to you my Vegan Cherry Lime Cheesecake! It’s the kind of cheesecake that you dream about eating at restaurants after a big and beautiful dinner. Except guess what? It’s vegan, but ya wouldn’t even know or care. The main ingredient in these creamy and dreamy cheesecakes is cashews. I had a super hectic weekend between traveling and school, so I only got to soak the cashews for an hour but I totes recommend soaking them in water for at least two. Vegan Cherry Lime Cheesecake is truly a perfect summertime dessert since it’s raw and fruity. May I recommend making my utterly fabulous and light Vegan Caesar Salad for dinner, then finishing the night with the ultimate dessert (hint: Cherry Lime Cheesecake). Perhaps the crust is best part about cheesecake and let me tell ya, this crust does not disappoint! It’s super simple and made of only two ingredients-macadamia nuts and dates. Oh my cherry lime you must try this delectable dessert and let me know just how big of a crowd pleaser it is. After all, life is better with a piece of cheesecake. Enjoy my friends!

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Stick these guys in the freezer for at least a couple of hours before serving them. Then, I like to let them sit out for a little bit after they come out of the freezer so they’re not super hard and easier to eat. IMG_8018IMG_8030IMG_8021

Vegan Cherry Lime Cheesecake
Serves 6
A fabulous vegan cheesecake recipe. Perfect for a summertime dessert!
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. Crust
  2. 1 cup macadamia nuts
  3. 1 cup pitted dates
  4. Filling
  5. 1 cup lite coconut milk
  6. 2 cups cashews soaked in water and drained (I soaked cashews for 1 hr but recommend at least 2)
  7. 3 pitted dates
  8. 2 cups frozen cherries (thawed for about 30 minutes)
  9. 1 tbsp fresh lime juice
  10. 1 tbsp lime zest
  11. 1/4 cup maple syrup
Instructions
  1. Pulse the ingredients for the crust in a food processor until fully combined. The nuts and dates should stick together.
  2. Form a layer of crust about 1/4 inch think in large sized muffin tins.
  3. Combine the filling ingredients in a food processor and pulse until fully combined. A smooth and creamy mixture should form.
  4. Pour the filling into the muffin tins and stick in the freeze for a couple of hours before serving.
  5. This recipe makes enough to fill 6 large muffin tins.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Sweet Pepper & Tomato Soup

Sweet Pepper & Tomato Soup

You know what FriYAY means? I have a phenomenal soup recipe for you to try! My Sweet Pepper & Tomato Soup is delectable and super good for you. It’s made of mini sweet peppers, fresh tomatoes, red onions, vegetable stock, tomato sauce, and some spices. Yep, it’s just that easy and wholesome. In my opinion, the best part about Sweet Pepper & Tomato Soup is that it doesn’t need any added salt! That’s right, there is no added salt in my recipe and you’d never know the difference. My soup is the kind of meal that just warms your soul and makes you feel healthier after you eat it. You’ll truly love this creamy and nutritious recipe.  

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Ah, there’s nothing like a fabulous pot of soup that the whole fam will absolutely love!

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Hopefully I’ve convinced you to make this simple yet mouthwatering culinary masterpiece. Tag me with your pics! Upbeetandkaleingit is on Instagram,Twitter, and Pinterest- username upbeetandkaleingit, of course 🙂

 
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Sweet Pepper & Tomato Soup
Serves 4
An easy and healthy vegan soup packed with veggies!
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Cook Time
1 hr
Cook Time
1 hr
Ingredients
  1. 32 oz + 1 cup vegetable stock
  2. 2 cans 15 oz of tomato sauce
  3. About 14 mini sweet peppers
  4. 4 medium sized red tomatoes
  5. 1/2 cup red onion
  6. 1 tsp dried basil
  7. 1/2 tsp onion powder
  8. 1/2 tsp garlic
  9. 1 tsp Italian Seasoning
  10. Dash of oregano
  11. 4 tbsp olive oil for sautéing
Instructions
  1. Chop the vegetables and then sauté the red onions in 4 tbsp of olive oil in a medium to large sized pot on medium heat for a couple of minutes. Then, add the peppers, tomatoes and spices and sauté the ingredients for 2-3 more minutes before adding the liquids.
  2. Let the soup cook on medium-low heat for an hour.
  3. Allow the soup to cool down before puréeing it in a blender.
  4. Serve and enjoy!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Dark Chocolate & Almond Cookie Dough

Dark Chocolate & Almond Cookie Dough

Cookie Dough: Also known as a scrumptious blend of magical ingredients that have been combined into a malleable form, which people enjoy more than actual cookies. 

I definitely made that up but how accurate is it?! Sooo, I have been making this fabulous cookie dough for a long time now but never really took the time to take pics because it’s all gone after about 10 minutes. My brother who is a total carnivore I may add loves this stuff because it’s pack with fiber and protein. In fact, he asked me if he could pack the leftover cookie dough in his lunch this morning. I’d say this recipe is a success. If you’re health conscientious like my brother, you’re in luck. The cookie dough is made from sweet potato and chickpeas. Yes, you read that correctly. Okay, and melted chocolate and dates but still, it’s HEALTHY! Chickpeas are legumes and are the stars of the show in hummus. Now, they’re the stars of my cookie dough show. Grab the chocolate and the chickpeas and mix away. 

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Don’t ya just want to take a big spoon and dive right in?! My cookie dough recipe also tastes amazing on toast. Dream breakfast right there-toast and cookie dough, two of my favorite things. 

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Vegan Dark Chocolate & Almond Cookie Dough
Serves 8
A delicious vegan cookie dough that's perfect for eating by the spoonful!
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Prep Time
7 min
Prep Time
7 min
Ingredients
  1. 1 small sweet potato baked or cooked in microwave
  2. 1 can rinsed and drained chickpeas
  3. 50 grams dark chocolate of choice melted with 2 tbsp almond milk (I used unsweetened almond milk)
  4. 1 tbsp cacao powder
  5. 5 dates (I used Medjool)
  6. 3 tbsp almond milk
  7. 1 cup almonds
  8. More dark chocolate to fold in if wanted
Instructions
  1. In a food processor, combine everything but the 1 cup of almonds and extra chocolate. Process the dough until a thick and smooth consistency forms. Then, fold in the almonds and more chocolate if wanted.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
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