dessert

MAPLE-VANILLA CASHEW CREAM by Lindsey | Dolly and Oatmeal


we’re talking sauce this sunday, but one that’s creamy and sweet! weekday mornings have the tendency to be monotonous, and this cashew cream aims to jazz up those sometimes boring breakfasts into something that you look forward to. i can easily fall into the smoothie-every-morning routine, but i find that when i have this cream sitting in my fridge i’m more likely to prepare a breakfast that takes me out of the routine and starts my day in a fun, refreshing way. all we do here is soak the cashews for up to 5 hours (or overnight). then it’s a quick whiz in your blender with maple syrup, a couple teaspoons vanilla extract, fresh lemon juice, a splash of vinegar (i know, sounds weird, but a little bit goes a long way in giving this cream a little punch), a pinch of salt, and some water to get everything nice and smooth.

when i make this sweet cashew cream, i find that my weekend prep is a bit breakfast-heavy. sometimes i’ll prep a big batch of steel cut oats to heat up for breakfast, or i’ll either buy or make a big batch of waffles or pancakes to defrost throughout the week. i also find that i tend to purchase more berries and stone fruit both to top said oats and waffles, but also for dipping into this cream! i have a recipe on this site (which has always been a popular recipe here) for my favorite steel cut oats with sauteed peaches, and the addition of the maple-vanilla cashew cream takes that creamy note to the next level! a little bit of prep to make breakfasts more desirable goes a long way (in my opinion). i’ve always found that it’s the little things like making a cream/sauce like this that start your days off a little brighter. i hope that you find this as well!

happy sunday, friends! xo!



maple-vanilla cashew cream | v

| makes roughly 1 1/2 cups |

print the recipe

method

  1. place drained cashews, water, 2 tablespoons maple syrup, lemon juice, vanilla, vinegar, and salt in the container of an upright high-speed blender. blend o n high, stopping to scrape down the sides of the blender, until the cream is completely smooth. taste and add more maple syrup if you want it sweeter, then blend again.

  2. use right away, or transfer the cream to lidded jar and store in your fridge for up to 1 week. the cream will thicken as it’s refrigerated, whisk in a bit of water, a little at a time, until pourable.

ingredients

  • 1 1/2 cups raw cashews, soaked overnight (or at least for 5 hours), drained and rinsed

  • 3/4 cup filtered water, plus more if needed

  • 2-3 tablespoons good maple syrup (preferably grade b)

  • 3 teaspoons fresh lemon juice

  • 1 1/2 teaspoons pure vanilla extract

  • 1/4 teaspoon apple cider vinegar

  • pinch of fine salt



(CRINKLE TOP!) FUDGY FLOURLESS BROWNIES by Lindsey | Dolly and Oatmeal


at first thought you may think a brownie recipe which instructs you to turn your oven on in the dog days of summer is laughable, but i’m here to tell you that indeed this recipe is a must-make! once you’re finished baking these fudgy chocolate-y squares, and the heat emitting from your oven has surrendered, you’re left with a few options: eat these brownies as is, and hope you can control yourself to eat just 1 or 2. or (my preference), plop a couple in a bowl, scoop some vanilla bean ice cream over top, grab yourself a couple spoons (if you’re sharing), and dig in! in all seriousness, making brownies in the summer time is certainly one of my favorite things to make. before having a baby, frank and i would spend our weekends at the beach, and if i had enough forethought, i would make beach brownies for us and our friends. a beach day is good like that. throw all caution to the wind, surrender yourself to the salty sea air, and dig in to a delicious batch of brownies!

these are by far the easiest brownie recipe i’ve made to date. we use a handful of ingredients that (if you’re gluten-free) are pantry staples, an easy-peasy technique to get that notorious crinkly top, and a quick step to melt the coconut oil and chocolate in one bowl. it all comes together in about 10 minutes, then off to the oven for just over 20 minutes. these brownies are chewy with a bit of crispiness along the edges, and fudgy in the center without feeling too rich. you could easily throw some chopped chocolate in the batter (even though i think these are sweet and chocolatey enough), and/or chopped nuts for some texture and nutty tones. but i love these as is with a good sprinkle of flaky salt sprinkled over top 👌🏼

hope you love these! xo!



(crinkle top) fudgy flourless brownies | gf & df

print the recipe!

| makes 16 square brownies |

  • 1 cup almond flour

  • 1/2 cup cacao powder (or cocoa powder)

  • 1 teaspoon baking soda

  • 1/2 teaspoon fine salt

  • 1 cup coconut sugar

  • 2 large pasture raised eggs

  • 1/2 cup melted extra virgin coconut oil

  • 1/2 cup dark chocolate chips or chunks (roughly 3 ounces)

  • 1/2 teaspoon pure vanilla extract



method

  1. preheat oven to 350°F. grease an 8x8-inch square baking pan, and line it with parchment paper making sure there’s enough overhang on each side. grease the bottom of the parchment paper.

  2. in a medium bowl, whisk together the almond flour, cacao powder, baking soda, and salt. in a large bowl beat together the sugar and eggs with an electric mixer on medium-high for 2 minutes, until the mixture becomes pale in color and has slightly thickened. in pot over low heat, melt the coconut oil and measure out 1/2 cup in a liquid measure. add the chocolate and stir to melt. once melted, mix into the egg and sugar mixture, along with the vanilla until combined.

  3. a little at a time, add the dry ingredients, and mix on low until everything is combined.

  4. turn the batter out into your prepared pan, use a rubber spatula to spread the batter evenly into the corners and sides of the pan.

  5. bake in the center of your oven for 20-22 minutes, until a toothpick comes out mostly clean (a few crumbs may stick). let the brownies cool for roughly 30 minutes, then use the parchment wings to remove them from the pan. let them cool another 20 minutes, then slice into 16 squares.


similar recipes:


hazelnut butter brownies (gluten-and-dairy-free)

hazelnut butter brownies (gluten-and-dairy-free)

inside-out chocolate chunk cookie bars

inside-out chocolate chunk cookie bars

raw “nutella” bars

raw “nutella” bars

FROZEN CHOCOLATE CHIP COOKIE DOUGH BALLS by Lindsey | Dolly and Oatmeal


i know temps will cool soon, but it’s been hovering around the 100°F height mark in socal, and this very pregnant lady needed chocolate chip cookies without turning the oven on (because even with AC on the feet swell, and the dizziness sets in). this super easy, super quick recipe came about because i was constantly snacking on amesy’s stash of cookie dough in the freezer. he liiiiiives for chocolate chip cookies so i usually make about a batch of chocolate chip cookies that i cook off one by one. but i had found myself plucking a frozen chocolate chip cookie dough ball almost nightly. that’s when i decided i needed a stash all my own (because mom guilt), and i also wanted to make them a little more freezer friendly.

these are completely almond-based and made from almond flour and almond butter. both give the smooth velvety consistency of cookie dough, all you have to do is let the ball sit at room temperature for about 5 minutes before you take a bite. aside from those ingredients, we add some super basic pantry staples: almond butter, coconut oil, maple syrup, vanilla extract, chocolate chunks, and salt! that’s it. these literally could not be easier to make. from there, we mix the dough together, and form them into balls. then into the freezer for about an hour. you could top with with a chocolate drizzle and some flaky salt, or just keep them as is. they’re stored in an airtight container in your freezer and keep for months (if you can make them last that long).

they’re the perfect little pop of chocolate chip cookie dough on these hot summer days, and i hope you love them as much as i do!

xo!



frozen chocolate chip cookie dough balls | gf & v

before eating, let the balls sit out at room temp for about 5 minutes, just to soften slightly.

print the recipe

| makes about a dozen |

  • 1 1/2 cups blanched almond flour

  • heaping 1/4 teaspoon fine salt

  • 2 tablespoons unsweetened almond butter

  • 3 tablespoons melted coconut oil

  • 3 tablespoons maple syrup (preferably grade b)

  • 1/2 teaspoon pure vanilla extract

  • 1/2 cup vegan chocolate chunks (60-70% cacao)

optional toppings:

  • chocolate drizzle

  • flaky sea salt

  • cacao nibs

  • chopped nuts

  • hemp seeds



method

  1. line a baking sheet with parchment paper. set aside.

  2. in a large bowl, whisk together the almond flour and salt. using a rubber spatula, add the coconut oil, maple syrup, almond butter, and vanilla until combined. then add the chocolate chunks (the dough will be quite thick, this is what we want).

  3. using a tablespoon cookie scoop (or an equivalent), scoop the dough out into the palm of your hands. moving quickly (especially if you hands are warm), roll the dough between your palms making even-sized balls. place on the parchment and repeat with the remaining dough. pop the tray in the freezer and freeze for 1 hour. top with chocolate drizzle and other toppings if desired. freeze once again. then store in an airtight container for up to 2 months.


similar recipes:


raw “nutella” bars

raw “nutella” bars

frozen chia peanut butter cups

frozen chia peanut butter cups

inside -out chocolate chunk cookie bars

inside -out chocolate chunk cookie bars