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Low Carb Dark Chocolate Mint Chip Cookie Dough Bites {keto, paleo, vegan}
These delicious Low-Carb Mint Chip Cookie Dough Bites take a bath in rich, silky dark chocolate for an easy, fun and super tasty sweet treat! So easy to put together and you can sweeten to your liking. These Cookie Dough Bites are low carb, keto-friendly, paleo, vegan.
These grain-free, dairy-free bites get an added boost thanks to REBBL’s brand new Mint Chip Super Herb Elixir, you get a little plant based protein and some healthy fats, along with some super herbs! Everything you could want in a yummy, bite-sized snack. If you can’t get your hands on the new Mint Chip Super Herb Elixir, TRY HARDER, just kidding, you can make these with your favorite non-dairy milk, too.
These Low Carb Mint Chip Cookie Dough Bites are so much more than the straight-up cookie dough bites you’ve all seen before. With a subtle hint of mint and little crunchy cacao nibs, the mint chip taste really comes through in these truffle-like treats for a fun and unique bite. Best part, these delightful little bites are low carb and keto-friendly. As always, like most recipes you will find here on Tasty Yummies, the way and how much you sweeten your low carb cookie dough bites are totally up to you and your taste buds.
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Grain-free Chocolate Chip Cookie Dough Coconut Milk Ice Cream {dairy-free}
I broke the seal on this summer’s ice cream maker usage with this incredible Peach Raspberry Sorbet, earlier this month and now I can’t stop. When I get a craving for something, you best watch yourself. Get out of my way and let me do my thing. My current adoration of my ice cream maker plus a craving for a childhood favorite meant it was time to create!
I had the realization that I have sadly been without cookie dough ice cream for longer than should be allowed. The store-bought ones, even when gluten-free or dairy-free, are still loaded with so much junk, tons of refined sugar, creepy lab experiment thickeners and I just can’t.
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Raw Chocolate Chip Cookie Dough Bars (made from almond milk pulp)
Every week I make at least one quart of homemade almond milk, if not more than that. For a while now I have been taking the leftover almond milk pulp and immediately placing it in the dehydrator and drying it out, then I give it a few quick pulses in the food processor before add it to a jar in the fridge.
I usually just add it to granolas or cereals, sometimes muffins or other baked goods, but mostly I have just been collecting a ton of this almond pulp flour, waiting to come up with the perfect use for it.
These raw chocolate chip cookie dough bars are the answer!! I have been making something kinda similar for a while now, with blanched almond flour and I would usually make a single serving in a bowl. A simple way to handle those sweet cravings at the end of the day. That is, until I came across this recipe on Pinterest, which gave me the idea to make it into bars. Which is also when I thought this would be the perfect use for all of the dehydrated almond pulp.
These cookie dough bars are grain-free, egg-free, easily made vegan, they are safe-to-eat raw, and they taste just like the real deal, usually made with eggs and butter. Now, I generally prefer to eat dairy-free, but since I am lucky to not have a dairy intolerance or allergy, I can be a bit lax on this. Good grass-fed organic butter is one of those things I keep on hand for special uses. If I am having a fried egg, I want it cooked in a teaspoon of butter, grilled corn just isn’t the same without a little melted butter and so on. But generally I prefer to bake dairy-free most of the time. That said, I have found that these bars are amazing and taste most like the real thing when they are made with some good quality grass-fed butter (local if you can find it) and for me, it is a fine time to indulge a little. I can tell you though that they are also insanely delicious with softened coconut oil, which I have made several times and really enjoy, as well. If you are vegan, you can also easily substitute your favorite vegan butter.
