Vegan Cookie Dough Fudge

Before...

After...

If those aren't the best before-and-after shots you've ever seen, then I don't know what is.

(Insert some random fitness hashtag here ... #healthy, #fitness, #progress #girlswholift)   ;-)

And you are in luck, because these before-and-afters taste A-M-A-Z-I-N-G.

Like the best-things-you-will-eat-all-day amazing.

And a bonus: you will feel-healthy-before-and-after-eating-them amazing.

Okay, enough with the hyphens.

The first time I made this recipe was 4 years ago. At that time, I was newly engaged, living in an old creaky house full of girls, and really only cared about 3 things: running, making vegan dishes, and my fiance (now husband). Life was so simple: sleep, run, school, eat, repeat. It's funny how you can't wait to grow up and be a "real adult." You don't realize that life gets more complicated--more messy--the older you get. Your goals change. I will say, however, that my goal to keep eating as vegan as possible has not changed.

Just look at that ingredient list...

• coconut oil, dates, bananas, almonds, and oats

Real ingredients people--for real!

It's as easy as 1-2-3.
There I go again with the hyphens.

Have I mentioned that I love this cookie dough fudge? Well, I do! Nom nom noms.

If you're a fan of cookie dough--you will love these bars!

If you like the texture of fudge--you will love these bars!

If you want to indulge while still feeling wholesome--you will love these bars!

Et cetera, et cetera...

Vegan Cookie Dough Fudge

vegan, gluten-free, refined sugar-free option

Makes: 12 bars

Ingredients:

3 tablespoons coconut oil

3/4 cup Sucanat (substitute options: 1 cup honey OR 1 cup date puree)

2 tablespoons almond milk

1/2 cup mashed banana

1 teaspoon vanilla extract

1/4 teaspoon salt (to taste)

1 1/2 cups oats, ground into flour (use gluten-free oats)

1 cup raw whole almonds, ground into flour (or use 1 1/2 cups almond flour)

1/4 teaspoon cinnamon

1/2 cup dark chocolate chips

Directions:

1. In a saucepan, heat the coconut oil over medium heat. Stir in your sweetener of choice and the almond milk. Bring that to a small boil. Reduce the heat and stir until the sweetener is dissolved (or well mixed). This should take only a few minutes. Meanwhile, mash the banana.
2. Turn off the heat. Stir in the mashed banana, vanilla, and salt. Set this aside.
3. In a blender or food processor, blend the oats until a flour forms. Pour this into a large mixing bowl. Next, blend the almonds in the blender or food processor. After the almonds are ground, stir them into the oat flour. Add in the cinnamon.
4. Pour the wet mixture over the dry mixture. Stir well. At this point, the mixture should resemble...well...regular cookie dough. 
5. Place the mixing bowl in the freezer for just 5-10 minutes, that way the chocolate chips don't melt when you stir them in later. 
6. Remove the bowl from the freezer and stir in the chocolate chips. Try your best not to consume all the cookie dough before putting it in a pan. Trust me, you'll want to.
7. Line an 8x8 square pan with parchment paper. Scoop the cookie dough into the pan. Smooth it out with the back of a spoon.
8. Place the pan in the freezer for about an hour. After chilling, cut into bars. Store bars in a gallon Ziploc baggie. This fudge needs to be stored in the freezer to stay firm.

NOTES: 

• If using a wet sweetener (honey or pureed dates), you may want to add 1/4 to 1/2 cup more oat flour.
• If your dates are dry, let them soak in a small bowl of water before pureeing them.
• This is an updated recipe from an old post from 2012. (I still love it, even after 4 years!) 
• I love this blogger with all my heart and I have her to thank for my cookie dough fudge obsession.

Homemade Blueberry Bliss Bars

I don't know what it is about husbands. Is it normal for them to hate vegetables and fruits?

Like SERIOUSLY, mine claims to be "allergic" to carrots and avocados.

I think he just pretends to be allergic to something when he is trying to avoid it.

Last weekend, he claimed to be allergic to horses when we were out with friends. Really, I think he was just scared of the horses. It was sorta cute. :)

But how can I get mad at that ADORABLE face?

ANYWAY, my point is...sometimes it's hard to please husbands. 

That's why when I made these bars, I was SHOCKED when he LOVED them. 

"These are SO good!" He told me, after taking a bite.

#proudbakingmoment

Take my husband's word for it...these bars are the SHIZ!

If you haven't tried a Luna Blueberry Bliss bar, you don't need to! Because these are just like them!

Except they have...

• less sugar
• less fat
• fewer ingredients

Not only are these incredibly simple to make, but they store well in the freezer. I love storing protein-rich snacks in the freezer because...

1. they last a long time
2. they don't lose essential nutrients
3. in the summer, they are the perfect cold treat!

Less talking and more FOOD!

Homemade Blueberry Bliss Bars

no bake, gluten-free, protein-rich, fiber-rich, [can be] vegan

Ingredients

4 cups Crispy Rice Cereal (gluten-free)

1/2 cup Rolled Oats (gluten-free)

2 Tbs. Ground Flaxseed (AKA Flaxseed Meal)

1/2 tsp. Salt

1/2 cup Honey

1/2 cup Almond Butter (creamy)

1 tsp. Vanilla Extract

2 scoops Vanilla Protein Powder (I used Orgain, a plant-based protein)

1 cup Dried Blueberries 

Icing:

1 Tbl. coconut oil

4 Tbl. Vanilla Protein Powder

+ almond milk (or water) until desired consistency

Instructions

1. Line a 9x9 baking dish with parchment paper.
2. In a large mixing bowl, stir together the cereal, oats, flax and salt. 
3. In a small (microwave-safe) bowl, stir together the honey and almond butter. Microwave for 30-60 seconds, stirring halfway through. Remove from the microwave and add in vanilla extract. Slowly stir in the protein powder.
4. Combine the honey mixture with the cereal mixture. Stir in the blueberries.
5. Scoop mixture into the baking dish and flatten out with your hands (press hard to compress the bars).
6. For the Icing:
1. Mix together the coconut oil and protein powder in a small mug. Mixture should be pasty. Add water (or almond milk) one teaspoon at a time until you reach your desired consistency. 
2. Drizzle with a fork over the bars.
7. Pop the bars in the freezer for about 10 minutes. Cut bars into 9-12 squares.
8. Store in Ziplock bags in the freezer.

Thank you Jessica at DWB for the inspiration!

NUTRITION FACTS (per bar)

Calories: 270

Fat: 10 g

Sugar: 21 g

Protein: 14 g

Fiber: 4 g

UPDATE!!!

I adjusted this recipe so it was completely plant-based and I formed them into balls instead of bars. (See the recipe above for changes.) They turned out perfectly! The only thing I noticed was that I had to add a few drops of almond milk to the ball-mixture so they would form correctly. When you are forming the balls, simply wet your hands, grab a small handful of the ball-mixture, and squeeze the life out of each one. Haha. Instead of the 9-12 squares, you get 24 balls! Nutrition Facts adjustments are below.

NUTRITION FACTS (per ball)

Calories:95

Fat: 4 g

Sugar: 8 g

Protein: 4 g

Fiber: 1 g

Churro Protein Balls

Do you see that cinnamon-sugary goodness?

Nom nom nom.

You want to know something crazy?

This is the first recipe for Churro Protein Balls EVER to exist!!

Like seriously, there is no such thing as "Churro Protein Balls" on the Internet!

So basically this post is MONUMENTAL.

Mind = blown.

When making these little babies, I used a vanilla protein powder from Quest Nutrition. I love this protein powder because it has a simple ingredient list, is low in sugar, low in calories, and high in protein (duh!). It tastes just like vanilla ice cream when mixed with water and ice. For real. Plus, it's amazing for baking [and for making Churro Protein Balls].   :)

After mixing the ingredients, it may look a bit like dog food, but DON'T WORRY! Everything will work perfectly in the end.

I promise, these are amazing.

Churro Protein Balls

gluten-free, low sugar, high protein

Ingredients

Dry:

1 cup vanilla protein powder (Quest Nutrition)

1 cup gluten-free oat flour (grind oats in blender)

2 teaspoons cinnamon

1/2 teaspoon cream of tartar

1/8 teaspoon salt

1/4 cup white chocolate chips

Wet:

1/2 cup creamy almond butter

1/2 cup almond milk (or milk of choice)

Instructions

1. In a large bowl, stir together the dry ingredients, except for the white chocolate chips. Set aside.
2. In a small bowl, add almond butter. If the almond butter is a bit dry/hard, microwave for about 30 seconds. Add the milk to the bowl. Stir these wet ingredients together until mixture is smooth and pourable. 
3. Combine the wet and dry ingredients. Mix well. Add the white chocolate chips.
4. Form this deliciousness into bite-sized balls (wetting your hands works well).
5. Roll balls in Cinnamon Sugar Topping (see below).
6. Store protein balls in a Ziploc bag in the freezer or fridge.

Makes about 18-20 protein balls.

Cinnamon Sugar Topping

2 tablespoons coconut or granulated sugar

1/2 teaspoon cinnamon

*Stir sugar and cinnamon together in a bowl.

Nutrition Information (per ball)

Protein: 5.5g       Sugar: 2g       Fat: 4.5g      Carbs: 5.8g      Calories: 86

S'mores Protein Balls

I HATE s'mores. Always have, always will. Whenever I was at a summer bonfire and someone said, "Who wants s'mores?" I was the party-pooper. Seriously. Who wants to eat a gooey, hot mess of chocolate and marshmallow sticking all over your hands? Okay, I understand how that sounds appetizing to some (maybe even most) people...but GROSS!

That is exactly why when I saw this the other day, I was skeptical. Maybe even a little perturbed. Who thinks that a s'more would ever be tasty as a protein ball? LIKE REALLY?! But since my husband is currently obsessed with me getting enough protein in my diet, I thought, What do I have to lose by making these? (Other than my precious chocolate chips, haha.)

Well, I will tell you what...I was WRONG! Sorry s'mores protein ball gods for ever doubting your wisdom! First bite turned into first love, which turned into obsession. I promise that if you make these, you will LOVE them! (Yikes, they better be as good as I think they are...)

S'mores Protein Balls

no bake, gluten free, low sugar, high protein

Ingredients

1 1/4 cups rolled oats (gluten free)

1/2 cup oat flour (gluten free, you can simply grind oats in a blender)

1/2 cup gluten free graham cracker crumbs (or any neutral tasting gluten free cereal)

1/2 tsp salt

1 1/2 cups vanilla protein powder

1 1/4 cup creamy nut butter of choice (I used peanut butter)

1/4 cup honey

1/4 cup milk of choice (I used almond milk)

1/4 cup mini marshmallows

1/4 cup chocolate chips (dark or milk chocolate)

Instructions

1. In a large bowl, combine oats, oat flour, graham cracker (or cereal) crumbs, protein powder, and salt. Set aside.
2. In a small bowl, combine nut butter and honey. Microwave for about 1 minute or until melted.
3. Stir together wet mixture and dry mixture. Once this is well combined, add in milk.
4. Slowly stir in mini marshmallows and chocolate chips. (You may want to let the mixture cool down for 1-2 minutes before, as the marshmallows and chocolate may begin to melt.)
5. Form mixture into bite-sized balls, in the palm of your hand.
6. Store balls in a gallon baggie. You can place these either in the refrigerator or freezer. Personally, I like storing them in the freezer because they last longer and are easier to store.

Makes about 24 balls.

Nutrition Information (per ball)

Protein: 8g       Sugar: 4g       Fat: 8g       Calories: 130

Vegan Orange Julius

Do you remember my post about the Vegan Cookie Dough Bites made with Simply Stevia? Well this is my second post using Simply Stevia's product.

They didn't ask me to create two recipes with their product, but I wanted to. And this vegan Orange Julius was the first thing that popped in my head to make. Boy oh boy, was it tasty! 

Oh, and guess what? No added sugar! (Only all natural sweeteners, baby!)

Orange Julius is something that is very nostalgic for me. I will never forget going to the mall and begging my mom to buy me that sweet, delicious orange smoothie. This recipe definitely does the original Orange Julius justice, and more! It tastes like a mix between an Orange Julius and an Orange Creamsicle. DOUBLE WHAMMY! (Yeah, I know...its goodness surprised me too.)

Vegan Orange Julius

serves about 3-4

1 can frozen orange juice concentrate, partially thawed (only use 8 oz.)

1 cup almond milk (or soy milk)

3/4 cup to 1 cup water

2 teaspoons vanilla extract

2-3 packets Valencia Orange Stevia (to taste)

10-12 ice cubes 

1. Put all the ingredients, except the ice, into the blender (or food processor). Blend/process until ingredients are just mixed. Add the ice cubes. Blend until smooth. It should look a bit frothy.
2. Taste and see if any more vanilla or stevia needs to be added. 
3. Pour into a tall glass and slurp with a straw.

Vegan Protein Cookie Dough (Gluten-free)

A while back, I received an email from a company called Simply Stevia. 

Simply Stevia is a company that sells stevia products. If you don't know what stevia is, it is a natural sweetener that comes directly from the Stevia Plant. Research shows that stevia is helpful in treating multiple health conditions, aiding people with weight loss, and even treating diabetes. In cooking, stevia is used as a non-caloric sweetener and flavor enhancer.

The stevia from Simply Stevia is of really high quality. I loved that it wasn't too grainy and had the perfect amount of sweet to it. (They also sell liquid stevia.)

They asked me if I would be interested in some free product in exchange for a few recipes in which I used their stevia. I was pretty excited. I couldn't decide on a flavor for them to send, so they graciously sent me a box of their mixed flavors, which includes Peach, Caramel Delicioso, Pomegranate, Natural, Mixed Berries, Valencia Orange, and Mango.

The first thing I did was use the stevia in my morning herbal tea. It was really tasty. I am a lover of Bengal Spice herbal tea from Celestial Seasonings. I put boiling water in a large mug, steeped the tea bag in the water for about 5 minutes, then removed the tea bag and stirred in one packet of Caramel Delicioso Stevia and about 1/8 cup almond milk. The flavor combination of the cinnamon, cloves, ginger, vanilla, and Caramel Delicioso was divine.

After that, I wanted to experiment a little bit. I looked in my pantry and grabbed a can of chickpeas and oats. My body was craving one thing and one thing only: cookie dough.

After mixing together the chickpeas, oats, peanut butter, almond milk, vanilla, cinnamon, Caramel Delicioso Stevia, and chocolate chips, I knew my task was complete. 

Oh my GOODNESS GRACIOUS...

My cookie dough was perfect. Now I just needed to roll them into cute little bite-sized pieces.

My work here was done.

Vegan Protein Cookie Dough

gluten-free

about 2 cups cooked chickpeas, drained and rinsed (I used one 15 oz. can)

4 Tablespoons natural peanut butter

3 Tablespoons oats 

1/4 cup almond milk

2-3 packets Caramel Delicioso Stevia

2 teaspoons vanilla extract

a pinch of salt

3 dashes ground cinnamon

1/4 to 1/2 cup chocolate chips (vegans: use semi-sweet)

1. In a food processor, pour in the drained and rinsed chickpeas. Process for about 5 seconds. Add in the peanut butter and oats. Process for 15 seconds. Pour in the almond milk, Caramel Delicioso Stevia, vanilla, salt, and cinnamon. Process until smooth, for about 30 or so seconds. 
2. Make sure to taste-test your cookie dough at this point. Add in any more stevia or cinnamon that you need. 
3. Throw in about half of the chocolate chips and process into the cookie dough for about 20 seconds. Remove the cookie dough from the food processor and stir in the other half of the chocolate chips. (You can also choose to add in more oats here.)
4. Roll the cookie dough into bite-sized pieces or eat with a spoon straight from the container. :)  
5. Store in the fridge covered with plastic wrap or in a zippie.