Featured

Edible Chocolate Chip Cookie Dough (Vegan, Gluten Free)

This edible chocolate chip cookie dough is perfect for cookie dough lovers! Say hello to your new favorite healthy dessert.

edible chocolate chip cookie dough

Are you one of those people who eats spoonfuls of cookie dough before it makes its way to the oven to become cookies? I definitely am, and think cookie dough is one of the most delicious things to eat! While I’ve never personally gotten sick from eating cookie dough, it’s not good food safety practice to eat it because it contains raw eggs.

This edible chocolate chip cookie dough eliminates the risk of food poisoning because it doesn’t contain eggs. It actually doesn’t contain any other traditional chocolate chip cookie ingredients (except for chocolate chips). Made with chickpeas, tahini, oats, and maple syrup, this cookie dough is actually a good source of fiber and healthy fats!

edible cookie dough jar

How to Make Edible Chocolate Chip Cookie Dough

While it sounds strange, chickpeas make an excellent base for edible cookie dough. They have a mild taste and a super creamy texture when blended. Here’s how to make the most delicious edible cookie dough:

  • Purchase low sodium chickpeas. This will allow you to better control the amount of saltiness in your cookie dough!
  • Remove the skins from the chickpeas. This takes about 10-15 minutes, but is totally worth this extra step! This process allows your cookie dough to become even more creamy and smooth. To remove the skins, rub the drained and rinsed chickpeas between a clean tea towel. You’ll see that this removes some of the skins. Gently pinch the chickpeas to push them out of their skins, then discard the skins.
  • Combine chickpeas, maple syrup, tahini, oats, ground flax, vanilla extract, and salt in a food processor. Blend together very well for 3-5 minutes until super creamy. Stop blending occasionally to scrape down the sides so everything is well combined.
  • Stir in mini chocolate chips. Your cookie dough is now ready to eat!
edible cookie dough in food processor

Main Ingredients + Some Nutrition Notes

  • Chickpeas: Chickpeas are a part of the pulse family. Pulses also include beans, legumes, peas, and lentils. Pulses are an incredibly healthy and affordable source of plant-based protein. They are also rich in vitamins and minerals. In fact, pulses are staples in the diets of those living in the world’s Blue Zones (areas where people live longer than average)!
  • Tahini: Tahini is a good source of heart healthy polyunsaturated fats. These fats are important to include in your diet because they can help lower LDL cholesterol, and therefore have a positive impact on heart health.
  • Ground Flax: Flax is also a good source of polyunsaturated fats, and is one of the few plant based sources of omega-3 fatty acids! It’s also a good source of fiber, plant based protein, Because we are unable to digest the hard outer shell of whole flax, it is important to consume ground flax in order to get all the nutritional benefits.
  • Oats
  • Maple Syrup
edible chocolate chip cookie dough in jar

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Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration.

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Edible Chocolate Chip Cookie Dough (Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 1 1/2 cups 1x
  • Category: Dessert

Description

This edible chocolate chip cookie dough is perfect for cookie dough lovers! Say hello to your new favorite healthy dessert.


Scale

Ingredients

  • 1 can low sodium chickpeas, drained and rinsed well
  • 1/4 cup tahini
  • 2 tbsp old fashioned rolled oats
  • 1 tbsp ground flax
  • 5 tbsp maple syrup
  • 1/4 tsp kosher salt
  • 1 tsp vanilla extract
  • 1/3 cup mini chocolate chips

Instructions

  1. Remove skins from chickpeas by rubbing them between a clean tea towel to loosen the skins. Use your fingers to gently pinch the chickpeas out of the skins, discarding the skins.
  2. Place chickpeas, tahini, oats, flax, maple syrup, salt, and vanilla extract in a food processor. Blend for 3-5 minutes, until very smooth and creamy. You may need to scrape down the edges a few times to fully incorporate all the ingredients.
  3. Stir the chocolate chips into the dough. Serve immediately or store in the fridge.


Notes

  • This edible cookie dough will thicken slightly in the fridge, just like regular cookie dough.
  • Store in an air tight container for 3-5 days.

Keywords: edible cookie dough, edible chocolate chip cookie dough, vegan, gluten free, healthy desserts

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cauliflower sweet potato salad Featured

Tahini Citrus Cauliflower Sweet Potato Salad (Vegan, Gluten Free)

Thank you, Unilever and Sir Kensington’s for sponsoring this blog post! I’m grateful to partner with brands I love to cook with, and all opinions are my own.

This recipe is full of zingy flavor, contrasting textures and plenty of nutrients. If you are looking for a unique dish to bring to your MDW party, look no further than this tahini citrus cauliflower sweet potato salad! You’ll wow your friends with a creamy yet incredibly simple dressing that coats the vegetables, making them super addicting.

cauliflower sweet potato salad

I have a confession to make – I don’t like potato salad. I know it’s such an American classic, but I’ve never been a fan of this summertime barbecue food. The mushy texture and excess mayonnaise just don’t do it for me!

Something I DO love is sweet potatoes. And cauliflower. And tahini plus anything citrus. Mix them all together, and you have a magical combination. So many of my meals involve these ingredients, so it’s about time that one recipe highlights them all!

cauliflower sweet potato salad

You’ll roast some cauliflower and sweet potatoes with vibrant yellow turmeric. They’re then tossed with parsley, sesame seeds, and dried cherries, which all add such great texture and contrasting flavor. Then, pour the creamiest semi-homemade dressing over everything, featuring NEW Sir Kensington’s Golden Citrus Vinaigrette! On its own, this vinaigrette is the perfect light and refreshing dressing or marinade, plus it’s made with 100% pure sunflower oil and a touch of ethically sourced, True Source Certified honey. When mixed with tahini and a few simple ingredients, it makes the BEST sauce ever.

cauliflower sweet potato salad

I love all the Sir Kensington’s products I’ve tried, and this vinaigrette is no exception. I love this brand because every ingredient they source is Non-GMO certified. Their products with eggs only use Certified Humane Free-Range eggs, and they have a commitment to better quality ingredients in all the products they make. They’ve brought such a sense of integrity to the world of condiments!

If you too dislike traditional potato salad, I encourage you to try this cauliflower sweet potato salad! I guarantee you won’t be the only one heading back for seconds at the barbecue.

A Few Recipe Notes

  • Chop cauliflower and sweet potatoes into similar sized pieces to ensure even cooking.
  • This recipe can be prepared in advance and served chilled.
  • This salad is also great for meal prep, as it will keep well in the fridge for up to 5 days and tastes great cold!
cauliflower sweet potato salad

If you love this recipe, you may also like

Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration.

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Tahini Citrus Cauliflower Sweet Potato Salad (Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Category: side dish

Description

This recipe is full of zingy flavor, contrasting textures and plenty of nutrients. If you are looking for a unique dish to bring to your MDW party, look no further than this tahini citrus cauliflower sweet potato salad!


Scale

Ingredients

  • 2 medium sweet potatoes, diced
  • 1 small head cauliflower, cut into florets
  • 2 tbsp olive oil, divided
  • 1 tsp turmeric
  • 1 tsp garlic powder
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ cup tahini
  • ¼ cup Sir Kensington’s Golden Citrus Vinaigrette
  • 1 tbsp lemon juice
  • ⅓ cup dried cherries
  • 1 tbsp sesame seeds
  • ½ cup fresh parsley, chopped

Instructions

  1. Preheat oven to 410 degrees F. Line 2 baking sheets with parchment paper.
  2. Toss sweet potatoes and cauliflower florets in turmeric, garlic powder, salt and pepper. Spread onto baking sheets and roast for 35-40 minutes until fork tender, stirring halfway through.
  3. Prepare dressing while vegetables roast. Whisk together tahini, Sir Kensington’s Vinaigrette, and lemon juice until smooth.
  4. Toss roasted vegetables with dressing and top with golden raisins, sesame seeds and parsley.

Keywords: sweet potato salad, tahini dressing, vegan, gluten free, turmeric, potato salad

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sweet potato salad
Fudgy Tahini Brownies with Chocolate Drizzle Featured

The Best Fudgy Tahini Brownies (Gluten Free, Oil Free)

These tahini brownies are incredibly chocolatey and fudgy. They’re free from gluten, oil and refined sugar, but you’d never know it. Tahini is the hero of this recipe, which eliminates the need for oil or butter while still keeping the brownies super moist and giving them a rich flavor. These brownies take just 30 minutes to make, so what are you waiting for?

Fudgy Tahini Brownies with Chocolate Drizzle

This is the second brownie recipe I’ve posted in the last three weeks, but I’m not making any apologies. Dessert is regarded quite highly in my house, so frequent brownie baking sessions are welcome. If anyone wants to stop by, I’d be happy to share!

I’ve always enjoyed baking, even as a little kid. I definitely get it from my mom, who is one of the best bakers I know! As an RD, I love to promote an “all foods fit” approach to eating. That means it’s OK to have sugar and dessert when your body is craving it! I absolutely eat “real” ice cream, cookies, brownies, and pie. These treats don’t come without high sugar and saturated fat content, though, so I truly enjoy creating more nutritious versions of my favorite desserts! I prefer to think of these as additions to my diet, rather than completely replacing the real versions of these desserts. This mindset allows me enjoy treats when I’m craving them or during social events without guilt!

Fudgy Tahini Brownies with Chocolate Drizzle

These tahini brownies have some super nutritious ingredients. Cacao powder contains polyphenols and flavanols which have potent antioxidant activity. The flavanols in cacao may help lower blood pressure by increasing nitric oxide in the blood. Tahini, which is made from ground sesame seeds, adds healthy fats and protein to this recipe. It also contains important minerals like magnesium and calcium, and it can be difficult to meet our needs with both of these minerals. Almond flour also adds healthy fats, protein and fiber.

Fudgy Tahini Brownies with Chocolate Drizzle

A Few Recipe Notes

  • Subbing a different nut butter for tahini will keep this recipe moist and fudgy, but may alter the flavor slightly.
  • Try adding other mix-ins as desired, such as a handful of walnuts.
  • Do not overmix the wet ingredients, because the tahini may thicken significantly.
  • This recipe will keep in a sealed container in the refrigerator for up to one week, or frozen up to 3 months.
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Fudgy Tahini Brownies with Chocolate Drizzle

The Best Fudgy Tahini Brownies (Gluten Free, Oil Free)

  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 30-35 minutes
  • Yield: 16 1x
  • Category: Dessert
  • Method: Baking

Description

The best fudgy tahini brownies that are free from gluten, oil and refined sugars.


Scale

Ingredients

  • 1 cup smooth tahini
  • ½ cup pure maple syrup
  • 1 tsp vanilla extract
  • 1 tbsp strong brewed coffee
  • 1 large egg
  • 1/3 cup cacao powder or unsweetened cocoa powder
  • 1/3 cup almond flour
  • ½ tsp baking powder
  • ½ tsp kosher salt
  • ½ cup dark chocolate chips
  • ¼ cup chopped walnuts for topping (optional)

Chocolate Drizzle

  • ¼ cup dark chocolate chips
  • ½ tsp coconut oil

Instructions

  1. Preheat oven to 350 degrees F. Grease an 8×8 baking pan.
  2. Whisk together tahini, maple syrup, vanilla extract, coffee, and egg in a medium bowl until just combined.
  3. Whisk together cacao powder, almond flour, baking powder, and salt in a large mixing bowl. Pour wet ingredients into dry and stir until combined.
  4. Fold in chocolate chips.
  5. Pour batter into prepared baking pan and smooth it out.
  6. Bake for 20-22 minutes until a toothpick comes out clean. Let cool before slicing into 16 squares.
  7. Melt together remaining chocolate chips and coconut oil in a small saucepan on low heat. Use a spoon to drizzle melted chocolate over brownies, and sprinkle with chopped walnuts.

Keywords: tahini brownies, healthy brownies, healthy dessert

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The best fudgy tahini brownies

Disclosure: Some of the links in this post are affiliate links, which help keep Daisybeet running. I truly love all the brands I link to, and use them frequently in my daily life!

Featured

Maple Roasted Carrots with Ginger Beet Tahini Sauce (Vegan, Gluten Free)

When your boyfriend willingly chooses to snack on carrots straight out the fridge, you know you’ve made a winning recipe. As a dietitian, few things give me more satisfaction than seeing people genuinely enjoy eating vegetables. When prepared thoughtfully, vegetables can easily be the most delicious part of your meal!

Many people I’ve talked to grew up having pretty boring vegetables! If I were served a plate of plain steamed or boiled broccoli, I wouldn’t be too excited about things either. When teaching people how to prepare vegetables they enjoy, I have two big tips. The first is to change the way you are preparing your veggies. My favorite way to cook veggies is roasting them in the oven! The high dry heat coaxes out the flavor, caramelizes them, and adds an irresistible crispy texture. Also, try roasting veggies at a higher temperature than you are used to doing. Instead of 350 degrees, try 400! I generally roast in the 400-425 degree range to really maximize flavor. My second tip is to master a few sauces to drizzle over cooked veggies. A good sauce transforms even steamed veggies into something really delicious. Some of my favorites I have in my back pocket are peanut sauce, sesame ginger sauce and pesto! Sauces may seem intimidating, but they are actually quite simple and come together quickly.

These carrots are both roasted and topped with a new favorite sauce recipe – packing DOUBLE the flavor punch! I added some maple syrup to the carrots before roasting, which really elevates their flavor and brings out their natural sweetness. This ginger beet tahini sauce is super creamy, zingy and versatile. It would be great served with other vegetables, drizzled on a grain bowl, or as a creamy salad dressing!

Ingredients:

Carrots

  • 2 small bunches of carrots, tops removed and scrubbed
  • 1 tbsp avocado oil
  • 1 ½ tbsp pure maple syrup
  • ½ tsp salt
  • ½ tsp pepper
  • 2 tbsp chopped fresh parsley and ¼ cup crushed pistachios for garnishing

Ginger Beet Tahini Sauce

  • ½ cup tahini
  • 2 tbsp water
  • 3 tbsp lemon juice
  • ½ tbsp pure maple syrup
  • 3 small Love Beets organic cooked beets + juice from package
  • Zest of 1 lemon
  • ½ inch piece fresh ginger, peeled and roughly chopped
  • ½ tsp salt

Instructions:

  1. Preheat oven to 415 degrees F.
  2. Line a large baking sheet with parchment paper. Add carrots to baking sheet and drizzle with avocado oil and maple syrup. Add salt and pepper and toss to coat carrots evenly.
  3. Roast for 40-45 minutes until carrots are fork tender and beginning to caramelize, turning carrots halfway through.
  4. While carrots cook, prepare the sauce. Combine all ingredients in a blender or food processor and blend until smooth. Add water, 1 tbsp at a time as necessary to aid blending.
  5. Arrange carrots on a serving platter. Drizzle with beet tahini sauce and sprinkle with fresh parsley and crushed pistachios. Serve warm. These carrots are also delicious cold, so if you have leftovers, save them to munch on or throw into salads!

If you guys try this recipe, tag @daisybeet on Instagram so I can see your creations! 🙂

white bean dip

Dreamy Pink Beet + White Bean Dip

First recipe of 2019! I hope you all had a happy New Year’s Eve and are feeling ready to conquer any goals you may have set for yourself. I’m not huge on resolutions, but I am committed to using less plastic this year! Have you guys set any for 2019?

New Years is probably the most popular time for people to pursue health and wellness goals. I applaud anyone who is seeking to better their health! I hope you are able to create lasting lifestyle changes during your journey.

One thing I’ve noticed on social media is people partaking in restrictive eating patterns for the month of January, in an effort to kick off better health. I’ve specifically seen people dedicating the month to consuming no sugar and Whole30. While it is very beneficial to limit added sugars, and while Whole30 does include healthy, nutrient dense foods, these patterns are hardly sustainable for the long term. When we restrict ourselves completely from having certain food groups, we may miss out on important nutrients, and we may also miss out on a little bit of life! Eating should always be a balance between nourishment and enjoyment. We should be giving our bodies what they need, but also what they crave. I believe it is this balance that allows us to maintain good physical and mental health, because it cultivates a healthy relationship with food.

So, if you guys were considering eliminating entire food groups for the month, I encourage you instead to focus on what you can ADD to your diet for better health! Maybe that means you try 3 new vegetables this month, or switch up the type of whole grain you usually make with dinner. This could also mean finding creative ways to add nutrient dense foods to dishes. Adding greens to smoothies, zucchini noodles to pasta dishes or BEETS to a homemade dip are all simple, fast ideas.

I made this white bean dip to snack on for the week, and it is the prettiest shade of pink, thanks to the addition of beets! This root veggie sometimes gets a bad rap for tasting earthy (I happen to love the taste), but it really is a nutrition powerhouse. Beets are high in nitrates, which, when converted into nitric acid in the body, can lower blood pressure. They are also high in antioxidants! If you’d like to include beets in your diet for the health benefits, but aren’t keen on the taste, try this dip! You really can’t taste the beet flavor, thanks to the delicious lemon juice, tahini, garlic and spices.

Ingredients:

  • 1 can cannellini beans, drained and rinsed
  • 1 medium cooked beet, roughly chopped
  • 3 tbsp tahini
  • 2 tbsp fresh lemon juice
  • 2 tbsp olive oil
  • ¼ tsp cumin
  • ¼ tsp red pepper flakes
  • Salt to taste
  • Crackers and veggie sticks for serving

Instructions:

  1. In a blender or food processor, combine ingredients and puree until smooth.
  2. Serve with crackers, pita or veggies for dipping.

Can be stored in the fridge for 4-5 days after making.

If you guys try this recipe, tag @daisybeet on Instagram so I can see your creations! 🙂

Green Goddess Tahini Sauce

What do you guys include in your weekly meal prep sessions? A couple protein sources, roasted veggies, and a big batch of grains are key. But how do you make your meals super flavorful and eliminate boredom as the week progresses? Sauces and dressings! I love to include one or two different sauces in my weekly recipe round up. It may seem intimidating, but you really can make your favorite peanut sauce at home in less than 10 minutes. I sometimes even wait until the night I cook a meal to whip up a sauce to go with it.

Why make your own sauces, instead of buying them pre-made? Making your own sauces/dressings at home is empowering from a nutrition standpoint, as it allows you to control exactly what ingredients you’re adding. You can eliminate pro-inflammatory oils, excess added sugars and preservatives.

I currently have a batch of mustardy champagne vinaigrette and this delicious Green Goddess Tahini Sauce in my fridge. This is the first time I’ve made this sauce, and Ben and I can’t get enough! It’s wonderful used as a dressing for kale salads and drizzled over roasted veggies. It would also be a great dipping sauce for homemade falafel or sweet potato fries. There are only a few simple ingredients, and all you do is add them to a blender! I created the recipe in my NutriBullet Balance blender and smartphone app, which calculated the nutrition information in real time! So, so easy.

Ingredients:

  • 1/3 cup olive oil
  • ½ cup smooth tahini
  • 2 tbsp fresh lemon juice
  • 2 small cloves garlic, roughly chopped
  • ½ cup fresh cilantro
  • ½ tsp salt
  • ½ tsp cumin

Instructions:

  1. Combine all ingredients in a blender and blend until smooth.
  2. Drizzle over just about anything!

This recipe will keep in the refrigerator for 4-5 days. If you make it, tag @daisybeet on Instagram so I can see you creations! 🙂