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 cookie dough ice cream [gluten-free, all-natural]

This ice cream dish is one of those things that you (and I) will crave all summer long.

Yes, it's really that good.

On day one, I made Vegan Cookie Dough Bites. I was like, "Holy crap, these are good."

On day two, those cookie dough bites were just begging to be made into ice cream.

And why not? Cookie dough ice cream is so good, it's like legend in the ice cream world.

It's been a long time since I have had cookie dough ice cream (at least 10 years, yes…years, folks).

You want to know how to make easy vegan ice cream? Frozen bananas, non-dairy milk, vanilla, cinnamon. Done. 

Yep, that's it.

Oh, and you may want to add in some more cookie dough bites. 

Just sayin. 

After popping it into the freezer for a little while, it will come out in perfect scoops. 

Top with homemade hard shell topping.

Perfection.

Vegan Cookie Dough Ice Cream [gluten-free]

Super Easy Vegan Ice Cream

2 to 3 frozen bananas (let them thaw for a few minutes)
1/4 cup dairy-free milk (I prefer almond milk)
2 teaspoons vanilla extract
2 dashes salt
a pinch of cinnamon (my favorite secret ingredient)
10 (or more) Vegan Cookie Dough Bites
a small handful chocolate chips (optional)

Homemade Chocolate Hard Shell Topping

1/2 cup chocolate chips (dairy-free)
1-2 tablespoons coconut oil

DIRECTIONS

1. Put all ingredients for the ice cream in a food processor. Pulse ingredients at first, as the bananas may still be hard. After bananas have broken down a bit, process ice cream until smooth, stopping periodically to scrape down the sides. 
2. The ice cream will be soft at this point. Pour the mixture into a small glass pan (or medium-sized bowl). I absolutely LOVE chunks of cookie dough in my cookie dough ice cream, duh! At this point, I recommend roughly chopping up additional cookie dough bites and stirring them into your ice cream. Once finished stirring, place ice cream in freezer for about 30 minutes, as you want your ice cream to be "scoopable". 
3. While the ice cream is cooling in the freezer, make your chocolate hard shell topping. In a microwave-safe container, stir together chocolate chips and coconut oil. Melt chocolate mixture for about 30 seconds, stir, then put in for another 30 seconds. Stir until smooth.  
4. Once ice cream is frozen, scoop out as much ice cream as your heart desires. Drizzle chocolate topping on ice cream. As soon as this chocolate topping touches the cold ice cream, it will harden just like Magic Hardshell Chocolate Topping. It's amazing!

Once again, thank you Lee Hersh, for your inspiration.

vegan cookie dough bites [gluten-free]

sometimes i feel inspired.

to make cookie dough.

is it so bad that i crave it?

that's totally human of me, right?

ohmygahsh. 

don't that look so tasty?

and maybe try fudge-dipped too?
why not?

pop them in the freezer, and voila! you got a snack to eat on the go. perfect.

Vegan Cookie Dough Bites [gluten-free]

Cookie Dough

1 cup ground oats (oat flour)

1/3 to 1/2 cup almond butter

1/4 cup maple syrup

2 to 4 tablespoons water

2 teaspoons vanilla

1 pinch of salt

1/4 cup chocolate chips (dairy-free)

Homemade Chocolate Fudge Topping

1/2 cup chocolate chips (dairy-free)

1 tablespoon butter substitute (Earth Balance works great)

DIRECTIONS

1. Place all ingredients together in a food processor with the mixer-attachment (or medium-sized bowl). If mixing in a bowl, use a wooden spoon. Process ingredients together, until smooth. It should have the consistency of regular cookie dough. 
2. Scoop out small portions of cookie dough. Roll each scoop into bite-sized pieces. Place these on a parchment-covered cookie sheet and cool in the freezer for about 5 minutes.
3. Meanwhile, create chocolate fudge topping by heating chocolate chips in the microwave. After about 30 seconds, give chocolate a good stir. Melt chocolate for another 30 seconds. Afterwards, stir in butter substitute. As you stir in the butter substitute, the chocolate should cool and thicken a bit.
4. Remove cookie dough bites and dip/cover in fudge sauce. (You don't need to dip all the cookie dough bites, I only covered about half of them.)
5. Place cookie dough bites back in freezer for about 10 more minutes. When they are cooled, store them in a small tupperware or ziploc bag. Make sure you keep cookie dough bites in the freezer or fridge, as they will soften a bit at room temperature.

This girl was my inspiration for this. Stay tuned for Vegan Cookie Dough Ice Cream tomorrow. :)