This cookie is a new variation on my favorite chocolate chip cookie recipe, whipped up for a potluck this week. I was going for a chewy cookie studded with lots of good things, and the combo of dried figs, toasted hazelnuts and chocolate hit the spot.
Pic is not so pretty (it was hot here today), but trust me, these are GOOD.
Anyone reading my blog for a while now knows I have a fondness for recipes inspired by a certain tasty candy bar. Continuing in that tradition, this week I whipped up a batch of chocolate ice pops studded with maraschino cherries, chopped peanuts and coconut. Best part? They’re dairy free !
This recipe made 6 pops using the mold I have.
Summer may be on its way out, but milkshakes are forever. This is a fun version for kids young and old, and also happens to be dairy-free, and vegan ! The recipe makes enough for two milkshakes, but I’m sure you won’t have any trouble finding someone to share :)
Grab your blender and get ready for a tasty treat !
This cheesy dip contains no cheese, and no dairy at all ! A few simple ingredients, along with your favorite salsa and you have a dip that is ready for your favorite tortilla chips or whatever you choose to dunk. It is whipped up in minutes and can be kept in a sealed jar in the fridge to be warmed later when you are ready to serve.
The “cheesiness” in this dip comes in part from nutritional yeast (not to be confused with yeast used for baking or brewing). It can typically be found in most bulk food stores or health food sections of your grocery store and is great to keep on hand for other recipes (like my seitan black pudding!)
Ready for the recipe?
If you are a fan of the Cherry Blossom candy bar, you’ll love this smoothie, packed with sweet cherries, peanut and coconut flavors. Add a scoop of your favorite protein powder and you’ve got a full meal in a glass. This recipe will make one large (about two cups) or two smaller snack size smoothies.
- 1 cup frozen dark sweet cherries (unsweetened)
- 1/2 cup vanilla cultured coconut milk
- 1 cup unsweetened coconut milk beverage (I used So Delicious brand)
- 1 tbsp all-natural, unsweetened peanut butter
- 1/4 tsp coconut extract
- 1/4 tsp vanilla extract
- 1 packet stevia, or sweetener of choice
Toss everything into the blender on a high setting until everything is creamy.
Here is another recipe that I came up with for the So Delicious and Go Dairy Free Snackable Recipe Contest. A simple yogurt dip for snacking, filled with tropical fruits. It can be whipped up in a matter of minutes, ready for your favorite coconut or banana cookies, or even more fruit.
This version is dairy free, starting with vanilla cultured coconut milk. You can, of course, try any other yogurt variety, but I thought this worked well with the tropical theme.
This week I have been working on a few recipes for the So Delicious and Go Dairy Free Snackable Recipe Contest. Anyone visiting my blog knows I am not completely dairy free, but I do incorporate non-dairy products into my diet and also like to have alternative recipes for people who visit my home who are dairy free. This contest was a great new way to challenge myself to come up with some new snack recipes !
Hummus, while dairy free in its original form, is a great base for many flavors. I wanted to use coconut milk as a substitute for some of the tahini in my recipe, and thought that pairing it with some Jamaican spice would work well. I was very pleased with the results!
This is a fairly large batch hummus recipe, so you can halve or adjust it as you wish. Start with canned beans, or as I did, cook from dry.
On to the recipe!