- María Fernanda López
Neapolitan Crunch Cookie Dough (Vegan & Gluten Free)
We are now setting the tone for the month... Valentine's Day! Such a lovely (literally) holiday don't you agree? And this recipe will amp up the mood, cookie dough with all the flavors; chocolate, strawberries and vanilla.
Hard to resist a combo like this, even more if you are cookie lover just like me! Who said "Me!" to this recipe? You are going to love it, and it's also a great gift for your friends, family and loved ones.
The ingredients are simple; vegan, gluten free, low carb and simply delicious. This was just a recipe inspired by the ingredients I love and the flavors I can't get enough.
For the cookie dough base I used my favorite Plant-Based Protein Powder, from Nuzest of course! Because of the simple ingredients, great taste and because it's super easy to use into recipes. It's a great hack for low carb recipes.
You can use the discount code PURELYHL for discount!
So the protein is combined with vegan ricotta cheese, you can use dairy free yogurt as well or regular organic ricotta cheese if you are not strict vegan or dairy is good in your belly. This is a very versatile recipe and that's another winning point.
For the toppings I used another of my faves (told you that this recipe involves all of my favorites!), Magic Spoon Cereal, also low carb and gluten free. A comfort food and it's a game changer if you are looking for a healthier alternative! purelyhealthyliving for discount!
For the cereal I used the frosted and the cacao flavors. An extra cup to have with some milk too (wink wink)...
Here are the ingredients I used to make this Neapolitan Crunch Cookie Dough recipe:
Vegan ricotta cheese
Nuzest Strawberry Plant Based Protein (PURELYHL for discount)
Granulated monk fruit
Magic Spoon Grain Free Cereal (purelyhealthyliving for discount)
Dried figs (optional)
Jojo's low carb chocolate (PURELYHL for discount)
The chocolate was the final touch of this recipe because it's Valentine's Day we need that extra love and chocolate, don't you agree? It was the last minute idea and it was a game changer!
After freezing these for a couple of hours I decided to dip them in some of Jojo's Raspberry Dream low carb chocolate... sweet heaven! It was such a great idea. The textures at the end, overall are amazing!
Flavor and creaminess from the cookie dough base
Crunch from the cereal
Silkiness and taste from the chocolate
Also, this is a super easy recipe! You can make this in less than 20 minutes, doesn't get easier and better than that!
Blend well with a spoon or blender the ingredients for the cookie dough.
Using a heart shaped cookie cutter press about 1/4 cup of the dough, add the cereal and optional dried figs.
Carefully repeat this step for the other cookie dough. (Be careful to take away the cookie cutter to the heart shape remains).
Freeze for a couple of hours.
Once the cookie dough has turned solid, dip the base of the cookie doughs into the melted chocolate. Freeze again.
Now you know the basics about this simple recipe, and how easy it is to make! Also great to share with your loved ones since this recipe is:
Can I freeze this recipe?
Yes! Another good thing about this recipe is that you can keep it in the freezer. They are great to enjoy along with a cup of coffee or your favorite latte, while watching a movie or just sharing with a friend. Who can say no to a good neapolitan recipe?
So for all the peanut butter lovers, are you ready to get started? Don't forget to share, pin, save or bookmark this recipe! Remember to spread the joy and this recipe, anyways, have a great day everyone!
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Neapolitan Crunch Cookie Dough
By María Fernanda López
2 cups (300g) of vegan ricotta cheese
2 scoops of Nuzest Strawberry Plant Based Protein (PURELYHL for discount)
1/3 cup of granulated monk fruit (PURELYHL for discount)
Toppings & Base