Frozen Cookie Dough Bites from Sketch Free Vegan
1 3/4 cup cashews ground into a flour (don't soak unless you are able to dehydrate them)
3/4 cup oat flour
2 tbsp agave
2 tbsp maple syrup
2 tsp vanilla extract
1/4 cup coconut oil
Pinch of salt
Raw Chocolate Chips: (I just used regular choc chips)
2 tbsp coconut oil, melted
1/2 cup carob powder
1/2 cup raw cacao powder
4 tbsp agave nectar/maple syrup
1 tsp vanilla extract
Chocolate Coating: (I used the vegan ice magic)
1/4 cup coconut oil, melted
1/4 cup raw cacao powder
2 tbsp agave nectar
1 tsp vanilla extract
First prepare raw chocolate chips by combining above ingredients, you will be left with a doughy consistency. Spread out on a flat pan or plate and put in freezer for at least an hour. Then, cut into small chips.
Next, prepare the cookie dough filling by combining above ingredients, then mixing in chocolate chips. Then form into a flat slab about 1/2 inch thick and freeze for 15 minutes. Once frozen, cut into small bar sizes (enough to take 2-3 bites out of it) and skewer each one with a small toothpick.
Prepare chocolate coating by combining all ingredients in a small bowl.
One by one, dip each bite into chocolate, place on a flat tray and freeze for 1-2 minutes. Dip again in chocolate and top with chopped cashews, or other desired topping. Freeze until frozen. Makes 24 bites.
They were tasty although not quite as amazing as I expected because they were too coconuty. However, that could have been all of my substitutions, for example using the vegan ice magic was a bad idea and I think I used the wrong type of coconut oil. Also, they didn't really freeze properly and didn't look as pretty either:
I also made Blueberry Chia Pudding from my new ebook Desserts without Compromise. This was my first time using chia seeds and I was pleasantly surprised, it kind of resembled tapioca pudding when soaked. I substituted the stevia with about 1/4 cup of maple syrup. This was quite simple and quick to make (except for the soaking time). It was refreshing and I loved the lemon zest in it. Although it was not quite as sweet as I am used to desserts being. We gave the leftovers to our friends Adam and Sarah and they said they thought it was just sweet enough, so I guess it just depends on your preference.
The hosts made fried rice:
Deep fried tomato tofu which I think was roughly inspired by a Luke Nguyen dish:
And a raw dip, I forgot what was in it, but I gobbled down lots of rice crackers with it:
Michael made this yummy quinoa salad which made me realise that quinoa and avocado are friends and Troy made these rice paper rolls with my fav ingredient smoked tofu:
Now on to the rest of the desserts, Cindy made nutella and banana tortillas with a beautiful home made vegan version of nutella:
Fat Fueled Vegan came up with the genius idea of a ginger biscuit version of ripple cake, it was soggy but so delicious:
My fav dessert was probably Brunswick Bec's (just to clarify there was there was two vegan Bec's) Lemon Pie, it was sweet and tart and had an awesome gelatinous type texture. So making this for my next family gathering, it's an awesome summer dessert!
And best thing about this mini potluck? Everything was g/f so I could eat it all. I really am spoiled!