Pumpkin Cookie Dough Dip–forget dipping, just eat it!
Eat this dip for breakfast; there’s oat in there so it’s perfectly acceptable to consume a bowl of this pumpkin cookie dough at 8 A.M. After I devoured a few spoonful’s of this, I spread some on a piece of toast and topped with sliced banana–I’m now declaring that moment in my life as the most delicious ever!
This recipe is pretty rich so I’m going to say about 1/4 cup would be a perfect serving. Making these macros roughly: 300 calories/ 30 carbs/ 10g fat/ 20g protein.
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- 1/2 c quick oats
- 1/4 c coconut sugar (or granulated sugar)
- 1 scoop protein powder (I used PEScience Snickerdoodle flavor-get 25% off your order using my code PBCHOCO)
- 3-4 tbsp. oat flour
- 2 tbsp. Pumpkin Spice Peanut Butter by Buff Bake (get 10% off using code PBCHOCO)*
- 1/2 c almond milk
- 2 tbsp. dark chocolate chips (optional)
*Can sub with any nut butter plus 2 tbsp. pumpkin puree, 1/2 tsp. cinnamon and 1/4 tsp. nutmeg
- Mix all dry ingredients together and starting with only 3 tablespoons oat flour.
- Add wet ingredients and mix until combined. If dough is too wet, add another tablespoon of oat flour.
- Mix in chocolate chips and enjoy!
I absolutely LOVE raw, vegan desserts and I’m a true advocate for eating clean. I believe that the body thrives best off of whole, natural, and unprocessed foods. This four layer ice cream bar will knock your socks off and make you feel good about eating dessert!
Some people have asked me about the macros for these bars and to be honest, when I make a vegan dessert, I never calculate the macros. The fat and calorie content will be very high. But don’t forget these are all good fats from coconut and peanuts. Coconut oil actually helps promote weight loss, so don’t be afraid of the good fats! I wouldn’t recommend eating an entire tray of these, but one or two pieces will only do the body good!
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***If you have a nut allergy, try replacing the peanut butter with Tahini.
Peanut Butter Cookie Layer
- 1/2 c Coconut Flour
- 1/2 c Oat Flour (gluten free)
- 1/4 c Coconut Sugar
- 1/2 c Smooth Natural Peanut Butter
- 1 tbsp. Golden Flax Meal
- 2 tbsp. Nikki’s Vanilla Cake Batter Coconut Butter (or plain coconut butter)
- 1 tbsp. Unsweetened Vanilla Almond Milk
- 1 tbsp. Pure Maple Syrup (or agave)
- 1/2 tsp. Vanilla Extract
Ice Cream Layer
- 2-3 Frozen Bananas (the riper the better)
- 2 tbsp. Unsweetened Vanilla Almond Milk
- 3/4 c Medjool Dates (pitted and diced)
- 1/4 c Natural Peanut Butter
- 2 tbsp. Coconut Oil
- 2 tbsp. Warm Water
- For the peanut butter layer, mix all dry ingredients together and then add wet ingredients. Mix until dough forms (should be a bit crumbly but not too dry). Press all but 1/4 c dough into the bottom of an 8×8 inch pan lined with parchment paper. Save the 1/4 c for topping. Place the pan in the freezer while you prepare the ice cream layer.
- Blend frozen bananas and almond milk until you have a puree. I used my blender but a food processor also works. Be patient and keep scraping the sides and blending, it will happen! (I diced mine into tiny pieces before blending to help with the process)
- Pour ice cream layer over the peanut butter cookie layer and spread evenly. Place in the freezer for 30 minutes to an hour or until firm.
- Blend caramel layer in a food processor or blender. Again, be patient, keep scraping the sides, it will become a puree. Spread caramel over ice cream layer and return to the freezer while you prepare your chocolate layer.
- In a microwave safe bowl or in a double boiler, melt coconut butter, oil, and maple syrup together. Whisk in cocoa powder. Pour chocolate over the caramel layer, sprinkle with remaining dough and return the freezer for 2 hours before slicing into 12 bars. Enjoy!
Happy Independence Day America! To celebrate I made baby no-bake cheesecakes using some of my favorite products and I added some sprinkles for fun.
I wanted to get this post out to you today so I haven’t had time to calculate the macros. I will try and update it this weekend or possibly today if I have time before work. Stay safe on this 4th of July! xo
Chocolate/White Chocolate Layer:
- 6oz Fat Free Greek Yogurt (I used Fage)
- 1 Scoop Strawberry Protein Powder (Vanilla Flavor will also work)
- 2 tbsp Freeze Dried Berries (fresh will also work)
Line 5 cupcake tins with papers and divide the sprinkles up evenly in the bottoms. Drizzle vanilla coconut butter over the sprinkles and place the cupcake liners in the freezer to firm up while you mix the chocolate. Melt cocoa coconut oil and honey together, then stir in cocoa powder. Remove the cupcake liners from the freezer. Divide the chocolate evenly between the liners and return to the freezer while you prepare the cheesecake layer. Mix together yogurt, protein powder and crushed dried berries. Divide the yogurt mix evenly on top of the chilled chocolate layer. Mix together all crumble layer ingredients. Then using your hands, sprinkle crumble pieces over the yogurt layer until it’s covered completely. Press the crumble pieces down and into the yogurt layer as much as possible. Return to the freezer for at least 2 hours before serving. Store in freezer but let them sit at room temperature for 10 minutes before enjoying.
When it comes to protein powders, I usually stick with the traditional vanilla or chocolate flavors. This time I decided to venture out a bit…and I am so glad I did! PEScience Select Protein makes an incredible casein/whey blend that’s perfect to bake with. It’s not as “chalky” tasting as most other protein powders on the market or maybe I’m just use to that taste :P. Either way, these donuts turned out truly amazing and the glaze takes them to an entirely new level of deliciousness that I didn’t even know existed.
You can bake them, frost them and eat them in under 20 minutes. Perfect for a pre-gym snack! Oh, the wonders of protein powder.
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Pre-heat oven to 325f. Mix all dry donut ingredients together. Add egg whites and milk and mix until well combined. Mix in melted coconut butter. Scoop mixture evenly into 4 standard donut molds (silicone molds work well). Bake for 12-14 minutes. Remove from molds and let cool while you prepare the glaze. (If you absolutely can’t wait for them to cool, place them in the freezer for a couple of minutes to speed the process!) Mix together glaze ingredients and spoon over donuts. Place in the freezer for 2 minutes to harden the glaze a bit. Enjoy!