dairy free dessert

Absolutely incredible! This vegan edible chocolate chip cookie dough will blow you away!  Just 7 ingredients and ready in under 15 minutes!

Vegan Edible Cookie Dough

vegan butter, (softened)

brown sugar

tsp salt

tbsp dairy free milk

tsp vanilla extract

chocolate

First, heat treat the flour is ensure it&#039;s edible. Preheat oven to 350˚F and spread flour out evenly on a cookie sheet. Allow it to bake for 5 - 7 minutes. Once the flour temperature has reached 160˚F any bacteria would be killed making the flour edible. Let cool, then add to recipe.

While heat treating flour, in a medium size bowl, cream together the vegan butter, brown sugar and salt until light in color. About 2-3 minutes.

Mix in the dairy free milk and vanilla.

Add the baked flour and mix until combined.

Fold in the chocolate chips.

Place in the fridge until ready to use.

https://www.youtube.com/watch?v=R8dfSVjcVRI

Ya’ll have been asking for a new ice cream flavor for awhile now so why not now. 

Today, we’re showing you how to make vegan edible chocolate chip cookie dough PLUS turn that into vegan cookie dough ice cream  PLUS sharing how to make your own vegan waffle cones or waffle bowls. 

NO CHURN NEEDED.  NO BANANAS NEEDED. 

Oh yea, let’s do this. 


★Recipes★

🌱  Vegan Edible Cookie Dough : https://makeitdairyfree.com/vegan-edible-chocolate-chip-cookie-dough/

🌱  Vegan Gluten Free Edible Cookie Dough :https://makeitdairyfree.com/vegan-gluten-free-chocolate-chip-edible-cookie-dough/

🌱 Vegan Cookie Dough Ice Cream : https://makeitdairyfree.com/vegan-cookie-dough-ice-cream/

🌱 Vegan Waffle Cones/Bowls : https://makeitdairyfree.com/homemade-vegan-waffle-cones-and-bowls/

🌱 Get 7 more vegan Ice Cream Ideas: https://youtu.be/684EAzHSJDg


❌❌❌
Allergens: Instruction Given to Make Top 8 Free


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✦Products That We Used For This Recipe✦ 
*Affiliate Links for products help us make these videos. Thank you for your support. 

Koji waffle cone maker: https://amzn.to/3e64EqY
Hand Mixer: https://amzn.to/2UK8oXy 
Enjoy Life Chocolate: https://amzn.to/2UEpZ3h
Coconut Milk: https://amzn.to/37sydkc
Vanilla Extract: https://amzn.to/2AtOE3M
Gluten Free Flour: https://amzn.to/2AC9duD 
Hand Mixer: https://amzn.to/2UK8oXy

Vegan edible cookie dough + Vegan cookie dough ice cream + Vegan Waffle Cones….OH MY. || No Churn!

Never get upset you forgot the cones again! All you need is 6 ingredients to make your own delicious homemade vegan waffle cones and bowls.

Homemade Vegan Waffle Cones or Bowls

tbsp chia seeds ((can sub with ground flax seeds))

tbsp water, (divided)

flour ((sub for GF flour if needed))

vegan sugar

salt

Place chia seeds and 6 tbsp of water into a small bowl. Stir together well. Let sit for 10 minutes until it becomes gelatinous.

In a bowl, add the flour, sugar and salt. Stir together.

Once ready, add the chia seed mixture and stir until almost no dry mixture remains.

Add in the remaining 1 tablespoon of water, oil and vanilla.

Stir until well combined.

Heat your ice cream cone maker (see post for instructions if no ice cream cone maker).

Once heated, add a little less than 1/4 cup mixture to the center and spread out slightly to ensure it&#039;s in a complete circle.

Close the machine and cook according to the instructions.

Once done, quickly but carefully fold into a cone shape with the shaping tool provided.  *These are very hot and we prefer to lay on a towel and shape that way so that there is less heat directly on our hands.

Continue until no batter remains.

If you want to make waffle bowls instead of cones, repeat the instructions until you get to the shaping. Place disc in a small bowl and then put a small bowl inside that to hold for 2 minutes until shape is set.  See video for visual.

For Waffle Bowls

This absolutely amazing vegan cookie dough ice cream needs just 12 ingredients and can be completely Top 8 Allergen Free.  Prep time is just 20 minutes.

Vegan Cookie Dough Ice Cream

flour, (heat treated (Use GF Flour if needed))

coconut

oz vegan condensed milk recipe

tsp sea salt

vanilla bean, (scraped out)

For the Edible Cookie Dough

If making vegan condensed milk, make that first.*Skip this step if using store bought.  

If making whipped topping from scratch, in a large bowl, scoop out the fat content from the top of your canned coconut milk and whip until stiff peaks form.*If using store bought, pour out the contents of the tub and whip it. 

Beat in vegan condensed milk, salt, vanilla extract, and vanilla bean.

Scoop small spoonfuls of the edible cookie dough and drop into the mixture. *Use between 1/4 to 1/2 cup of the dough in the ice cream depending of how much you want. You will not need to use all the cookie dough for this.

Pour into a reusable ice cream container or freezer safe, air tight container and store at least 6 hours or overnight.   

Scoop out amount desired as needed.

Yields approximately 2 pints.

*Store remaining edible cookie dough in an air tight container in the fridge for up to 2 weeks.

For the Ice Cream Base

These vegan chocolate lava cakes are decadent and rich and will wow any dinner party you are hosting!  Gluten free and oil free batter.

Vegan Chocolate Lava Cakes

coconut cream, (room temperature or slightly warm)

maple syrup

flour ((all purpose flour

sugar

cocoa powder

tsp baking powder

tsp baking soda

dairy free milk

tbsp apple cider vinegar

applesauce

vanilla

In a bowl over a double boiler, melt the chocolate. 

Once melted and smooth, slowly pour in the coconut cream while constantly stirring.

Add in the maple syrup.  Combine again.

Remove from heat and put in freezer.  Freeze until hardened, about an hour. 

For the molten (inside filling)

Make batter, while molten freezes.

Combine dairy free milk and apple cider vinegar together and let sit for 10 minutes. This makes a vegan buttermilk.

Combine all the dry ingredients in a large bowl and whisk together.

Add all the wet ingredients and combine with a spatula. 

Place in fridge until molten is ready.

Once ready, heat oven to 350 degrees F.

Liberally grease your ramekins or use silicone ramekins if oil free. 

Place a thick layer of cake batter in the bottom of ramekin.

Place a scoop of the molten in the middle.

Fill the ramekin with cake batter to 3/4 way full.

Place on a baking sheet and cook for 20-25 minutes.

When done remove and use a plate to invert.  Very carefully pull off the ramekins. Top cake with powdered sugar and ice cream if desired

For the Cake Batter

https://www.youtube.com/watch?v=gyRAgkKcRnE

Vegan Chocolate Lava Cakes

These. Are. Epic. 

Warm chocolate cake that pours out chocolate when cut into, topped with powdered sugar and vegan vanilla ice cream. 

Decadent and rich and will wow any dinner party you are hosting!  

Allergens: Can both be made Top 8 Allergen Free (has been tested with GF flour). 
Oil Free Recipe 

Check out link in bio!  We highly encourage you to read the tips section. 

For the molten (inside filling)
* 4 oz 70% dark chocolate (can be bar of chips)
* 1/2 cup coconut cream, room temperature or slightly warm
* 1/4 cup maple syrup
For the Cake Batter
* 1 cup flour (all purpose or this gluten free flour works)
* 1 cup powdered sugar
* 2 tbsp cocoa powder
* 1/2 tsp baking powder
* 1/4 tsp baking soda
* 1/2 cup dairy free milk
* 1/2 tbsp apple cider vinegar
* 1/4 cup unsweetened applesauce
* 1 tsp vanilla

Instructions

For the molten (inside filling)

1️⃣In a bowl over a double boiler, melt the chocolate. 

2️⃣Once melted and smooth, slowly pour in the coconut cream while constantly stirring.

3️⃣ Add in the maple syrup.  Combine again.

4️⃣ Remove from heat and put in freezer.  Freeze until hardened, about an hour. 
For the Cake Batter (make while freezing molten)

1️⃣ Combine dairy free milk and apple cider vinegar together and let sit for 10 minutes.

2️⃣ Combine all the dry ingredients in a large bowl and whisk together.
3️⃣ Add all the wet ingredients and combine with a spatula. 

4️⃣ Place in fridge until molten is ready. Once ready, heat oven to 350 degrees F.

5️⃣ Liberally grease your ramekins or use silicone ramekins if oil free. 

6️⃣ Place a thick layer of cake batter in the bottom of ramekin.

7️⃣ Place a scoop of the molten in the middle.8️⃣ Fill the ramekin with cake batter to 3/4 way full.

9️⃣ Place on a baking sheet and cook for 20-25 minutes.

🔟 When done remove and use a plate to invert.  Very carefully pull off the ramekins. Top cake with powdered sugar and ice cream if desired


*Products That You Need For This Recipe: 
*Affiliate Links for products help us make these videos. Thank you for your support. 


*Bear claw mitts: https://amzn.to/2NVJ7pe 
*GF flour that we tested with: https://amzn.to/2SvMkOI
*Silicone molds if oil free: https://amzn.to/37brXeH
*4 Inch ramekins: https://amzn.to/2SgBFZb  (the ones we use in video are from Ikea)
*Vegan Chocolate: https://amzn.to/2SfZ2lq

* vegan all-purpose flour - https://amzn.to/2RMWgBs 
* Maple Syrup - https://amzn.to/2A5kdhh 
* Vanilla Extract - https://amzn.to/2pYCJSw 

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#veganlavacake #vegancake #vegandessert

Epic Vegan Chocolate Lava Cakes (Oil Free / Gluten Free or Regular Flour)

Delicious vegan vanilla ice cream is no churn and easy to make! Made with as little as 5 ingredients! It will blow your mind! Great base for other flavors!

Vegan Vanilla Ice Cream

Yields approximately 1 pint.

The absolute best testing vegan lemon bars are the perfect balance of tart and sweet. Done in under 45 minutes. ﻿

Vegan Lemon Bars

vegan butter, (melted)

flour

lemon juice ((about 4-5 lemons))

Zest from all the lemons above

coconut milk, (only using the cream scooped from the top)

tsp lemon extract

arrowroot powder ((can sub cornstarch))

Turn oven to 350˚F

Oil 9x13 pan with either coconut oil or vegan butter.

Mix melted butter, sugar, maple syrup, vanilla extract, and salt together in a bowl. 

Add the flour and combine. 

Add dough into greased pan and even it out in the pan with a spatula or your hands. 

Bake for 15-20 minutes, or until edges slightly brown.

For the Cookie Crust

After 10 minutes of the crust cooking, add lemon juice, lemon zest, coconut cream, sugar,  lemon extract, vanilla, and salt, over medium heat.

Whisk together until combined well and sugar has dissolved.

Add cornstarch and cook until the mixture becomes thick (almost like a gravy).

Remove cookie base from the oven and adding the lemon mixture over top.

Carefully, even out using a spatula.

Put it back in the oven for another 15mins

Pull out and allow to cool completely on a baking rack.

Once cooled add powdered sugar over top using a sifter to serve immediately. Or store in fridge until ready to serve and do not add powdered sugar until ready to serve.

For the Lemon Filling

A simple, sweet no cook cake perfect for summertime. Make it vegan by using vegan whipped cream and no-honey graham crackers.

Dairy Free Icebox Cake With Strawberries & Blueberries

strawberries

blueberries

oz vegan whipped cream

graham crackers

Cut off strawberry leaves and slice strawberries.

In a 8x8 dish, add graham crackers in a single layer. Cover with a layer of vegan whipped cream and a single layer of strawberries.

Add another layer of graham crackers, vegan whipped cream, and blueberries.

Cover with one more layer of graham crackers and vegan whipped cream, and cover the dish. Put in the fridge for 8 hours.

When ready to serve, remove the icebox cake from the fridge and add blueberries to the upper left corner in a square shape. Then add rows of the sliced strawberries to make horizontal stripes. Great 4th of July dessert!

These gluten and dairy-free almond cakes use the creaminess of boiled whole oranges instead of butter to keep them soft and decadent, just in time for round #7 of the delicious. Bake Club. For more, see delicious.com.au/bakeclub

Gluten-free jaffingtons

oranges

(295 grams) caster sugar

almond meal

(60 grams) desiccated coconut

tbs cocoa powder, sifted

tsp baking powder, sifted

egg yolk

lemon

orange

Coconut flakes, to coat

(500 milliliters) Kara Coconut Cream

(110 grams) caster sugar

(100 grams) cocoa powder

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6095395780001&=domain=del

5348771529001-6095395780001

5 ingredient Healthy Vegan Chocolate Peanut Butter Banana Oatmeal Cookies can be a dessert or even a breakfast cookie on the go! Simple and easy treat idea!

Healthy Vegan Chocolate Peanut Butter Banana Oatmeal Cookies

oats

bananas, (mashed)

peanut butter ((sub other nut butter

vegan chocolate chips ((optional))

Preheat oven to 350 degrees F. 

In a large bowl, add all ingredients and combine well.

Scoop out equal size amounts (it makes 6-8 depending on your size) and shape into a flat cookie shape about 1/2 inch thick.

Place on a parchment lined baking sheet and bake for 10 minutes. 

Remove from oven, let cool and serve. 

Vegan Thumbprint cookies are a classic holiday cookie that is easy to make a filled with delicious toppings like jam. 

Vegan Thumbprint Cookies

tbsp dairy free milk ((we like oat))

tsp almond extract ((only use vanilla if nut allergy))

strawberry jam ((or other

Preheat oven to 350°F (177 °C). 

Line a baking sheet with parchment paper. Set aside.

In a large bowl, add vegan butter and sugar and beat until creamed together (about 2-3 minutes). Scrape down the sides if needed. 

Add in milk and both extracts and mix just until combined. 

Add in flour and salt and use a spatula to combine.

Scoop out the dough and roll into a ball, about a tablespoon size.  Use your thumb or the back of a 1/4 measuring teaspoon to make an indent into the cookie. 

Place on parchment paper and repeat with remaining dough.  

Bake cookies 11-13 minutes or until very lightly golden brown.

Remove and let cool for 5 minutes. Then remove to a cooling rack. 

Fill cookies with jam or other desired topping (see post for ideas).  

Let cool completely before serving or storing in an air tight container. 

Here's what you need: blood oranges, olive oil, all purpose flour, dark cocoa powder, baking soda, kosher salt, organic sugar, filtered water, white vinegar, powdered sugar, pistachio

Blood Orange Chocolate Olive Oil Cake Recipe by Tasty

blood oranges

olive oil,

all purpose flour

dark cocoa powder, unsweetened

baking soda

organic sugar

filtered water

white vinegar

raw,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Zest all 5 blood oranges and divide between 3 separate small bowls: 2 bowls should contain the zest of 1 orange each, and 1 bowl should contain the zest of 3 oranges. Set aside the 2 bowls with less zest for later use.

Add the olive oil to the bowl with the zest of 3 oranges. Set aside for 30-60 minutes to infuse.

Juice 3 of the oranges and set aside 3 tablespoons of juice for the glaze. Reserve the remaining orange juice in a liquid measuring cup. You should have about ½ cup. (120 ML)

In a large bowl, sift together the flour, cocoa powder, baking soda, and salt.

Add the sugar, blood orange olive oil (with the zest), ½ cup (120 ml) of the blood orange juice, water, and white vinegar. Whisk until the batter is smooth with no lumps.

Lightly grease the bottom and sides of an 8-9-inch (20-22 cm) round cake pan with olive oil, and place a parchment round in the bottom of the pan. (To make the parchment round, tear off an 18 x 13-inch (45x33 cm) piece of parchment paper. With a long edge closest to you, fold down the top right corner to meet the bottom edge. Press down on the long side of the triangle to flatten, then turn so that side is facing you and fold in half, bringing the points together. Turn again so the long side of the new triangle is on top and fold in half twice more. Flip the cake pan upside down and hold the pointy end of the triangle at the center of the pan. Trim the excess parchment that extends past the edge of the pan. Flip the pan, unfold the triangle, and place the parchment round in the bottom).

Pour the batter into the prepared pan and bake for 35-40 minutes, until a toothpick inserted in the center of the cake comes out clean.

While the cake bakes, prepare the toppings: Cut the top and the bottoms off the 2 remaining zested oranges. Using a paring knife, carefully remove the skin and pith from the oranges until you are left with just the flesh. Turn each orange on its side and cut into ¼-inch (6 mm) wide rounds. Place the rounds between 2 paper towels to blot some of the excess juice. This will allow them to stick to the glaze more effectively.

Make the glaze: Sift the powdered sugar into a medium bowl. Add the reserved zest of 1 orange, and the remaining 3 tablespoons of blood orange juice. Whisk into a glaze. It should be thick, but spreadable.

Remove the cake from the oven. Let cool in the pan for 10 minutes, then flip onto a wire rack set over a baking sheet to cool completely.

Once the cake has cooled, pour the glaze over the cake, letting it drip down the sides. Decorate the top with the orange slices, pistachios, and remaining orange zest.

https://vid.tasty.co/output/128464/landscape_480/1553798035

These vegan chocolate crinkle cookies are the perfect balance of soft inside and chewy inside. They are beautiful to present as a gift! 

Vegan Chocolate Crinkle Cookies

canola oil

sugar ((for coating))

Preheat the oven to 350° F/177° C.  Place parchment paper on a baking sheet.  Set aside. 

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