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Chocolate Cookie & Sorbetto Sandwiches

Chocolate Cookie & Sorbetto Sandwiches

Ciao my bellas! What do you do with vegan chocolate cookies and sorbetto (sorbet) ? You combine them into a cookie sandwich and eat them together, of course! So, let us discuss these cookies. Oh wow, where do I start? Well, the main ingredients are black beans and oat flour, so we’re talking guilt free cookies here. I added chocolate chips because chocolate chips give me life and almost everyone loves them. Also, the choc chips add that little bit of extra sweetness that the cookies need since they are not overwhelmingly sweet. Amazing. And they’re sooo chewy!! Ah, the best part is the texture. Ok ok, now we can discuss the star of the show- SORBETTO. Oh how I love thee sorbetto. What a sublime treat to finish off dinner. Then again, a dessert like this makes you want to skip dinner altogether. I used Ciao Bella Gelato + Sorbetto to pair with my chocolate cookies. Their brand is amazing and their gelato+ sorbetto is based upon an authentic Italian recipe. 

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YUM. I used Pacific Northwest Raspberry and also Dark Cocoa Sorbetto for the sandwiches. They will definitely become your new faves.

 

 

Thank you for sponsoring this post Ciao Bella Gelato + Sorbetto. 

 

Chocolate Cookie & Sorbetto Sandwiches
A decadent vegan dessert made with chocolate cookies and sorbet.
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Ingredients
  1. 4 pitted dates
  2. 1 can black beans rinsed and drained
  3. 1 cup oat flour + 3 tbsp
  4. 1 tsp vanilla extract
  5. 1/4 cup coconut milk (I used brand with 7 grams of sugar)
  6. 1/2 tsp baking powder
  7. 3 tbsp unsweetened cocoa powder
  8. 3 tbsp organic coconut palm sugar
  9. 1/3 cup dairy free mini chocolate chips
  10. Ciao Bella Gelato + Sorbetto
Instructions
  1. Pre heat oven to 350 degrees.
  2. Pulse everything but the chocolate chips in a food processor until the dough is fully mixed together
  3. Fold in the chocolate chips and form dough into cookies
  4. Lightly grease parchment paper ( I used Nutiva organic buttery coconut oil )
  5. Bake cookies at 350 degrees for 12-14 minutes
  6. Let cookies cool and then form into chocolate cookie sorbetto sandwiches
Notes
  1. Yields 6-7 cookies. Depending on size bake 12-14 minutes. I pulled my cookies out at 13 minutes.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Four Ingredient Vegan Pudding

Four Ingredient Vegan Pudding

FriYAY! Finally. It’s time to make some great food for the weekend. Perhaps this fresh, dreamy and creamy pudding I have created for you will provide an incentive to make a healthy summer weekend dessert. After all, it is just FOUR ingredients. That’s all it takes guys, four ingredients and a NutriBullet. Pudding is a comforting and irresistible dessert that I’ve adored since I was a little girl. Now, this health-conscious, plant eating, dairy free girl is recreating it and taking vegan pudding to a whole new level. So here’s all you need: frozen strawberries, brown rice syrup, soaked raw cashews, and coconut milk. If you’re anything like me, then you probably have an out of control sweet tooth, especially in the evening. Not to worry, my velvety Four Ingredient Vegan Pudding will satisfy any craving! Think sweet hints of strawberry infused with the mild taste of coconut. Grab your spoons and get ready for the easiest & silkiest pudding you’ve ever tasted.

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Sooo smooth and yummy! I recommend topping the pudding with more strawberries or whatever type of berries you like. 

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Four Ingredient Vegan Pudding
Serves 3
An easy and healthy vegan pudding recipe! Perfect for dessert or a midday snack.
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Ingredients
  1. 1 cup frozen strawberries
  2. 2 tbsp brown rice syrup ( I use Lundberg Organic Sweet Dreams Brown Rice Syrup)
  3. 1 cup raw cashews (soak in water for at least two hours and drain)
  4. 1 can whole coconut milk ( I use simple truth brand)
Instructions
  1. Add all of the ingredients to a Nutribullet and process until the the mixture is fully combined and a silky smooth texture forms. Refrigerate the pudding for 1 to 2 hours before serving.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Peanut Butter & Raspberry No Bake Bars

Peanut Butter & Raspberry No Bake Bars

Hello there! It’s meee. Your no bake bar lovin’, self-proclaimed avocado toast connoisseur. I’m back with a brand new recipe and nope, avocados are not included. But don’t be discouraged, this is just as good and maybe even better. My Peanut Butter & Raspberry No Bake Bars are made with just six ingredients and can be on a plate near you within a matter of 30 minutes. They have to set in the fridge for a bit but I actually stuck my bars in the freezer for 25 minutes because I was just that impatient to wait for them. Patience truly is a virtue and I have absolutely none when it comes to food. Anyway, if you like peanut butter, which I’m guessing you do and you also like jam, then this is your bar of dreams. Frankly, I cannot describe in words how awesome these bars are, so it looks like you’ll have to make them to see for yourself. But really, anything involving creamy peanut butter and sweet yet somewhat tart hints of raspberry jam is music to your taste buds. More peanuts on top are optional of course, I just love that little bit of crunch. 

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Ah, the ooey gooey goodness of the raspberries get me every time. What a perfectly delectable, sweet, tart and semi salty combo. 

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Peanut Butter & Raspberry No Bake Bars
Yields 9
A healthy and tasty peanut butter & raspberry bar recipe!
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Ingredients
  1. 1 cup oat flour
  2. 1/2 cup peanut butter (I used a really creamy brand that has 3g of sugar per serving)
  3. 1/2 cup pitted dates
  4. 2 tbsp almond milk
  5. 1 cup raspberry jam for topping
  6. Peanuts for topping if wanted
Instructions
  1. Line the pan with parchment paper and lightly grease it ( I used Earth Balance).
  2. In a food processor, combine oat flour, peanut butter, dates, and almond milk until a doughy consistency forms and binds together.
  3. Form the dough into a square and evenly spread it out until it's about 1/4 inch thick.
  4. Top the dough with the raspberry jam and spread it out evenly.
  5. Top with peanuts if wanted and cut into desired sized squares.
  6. Let the bars set in the fridge for a couple of hours before serving.
  7. Enjoy!
Notes
  1. The pan I used was an 8 x 8 x 2.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
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/
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/
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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