Not that I would know from experience or anything… □ How To Make Fudgesicles One suggestion, make the cookie dough AFTER you freeze the first layer of fudge pops or you might end up eating all of the cookie dough by the spoonful and have to make another batch. To get the layers, you’ll need to freeze in batches. A scoop of collagen helps with this too, plus you get a little protein boost. These chocolate popsicles are sweetened with dates, which is not only an incredibly tasty (and paleo!) sweetener, but it also helps give the fudgesicle a classic creamy texture. Once you learn how to make fudgesicles, you’ll never want your freezer to be without them! I simply used my recipe for paleo edible chocolate chip cookie dough and incorporate it into the fudgesicle. The best thing about these no sugar added fudgesicles though? Is the cookie dough!!! Cookie dough = total happiness. This decadent homemade fudgesicles recipe is so amazing! You’ve got to try it ASAP. Use nuts in moderation, or remove them from your diet and reintroduce in small amounts to test your sensitivity.Your frozen treat stash just got an upgrade. Nuts are also susceptible to mold and contain lectins, nutrient-sapping compounds that can be tough on your gut. Notes on ingredients: Except for coconut, all nuts are considered “suspect” on the Bulletproof Diet because of their high levels of omega-6 fats that can oxidize and contribute to inflammation. Then, use as normal in your edible cookie dough recipe. Soak the nuts for 2-3 hours, drain the water, and rinse to remove salt. To soak the cashews, add them to a large bowl with 1 teaspoon of salt and enough filtered water to cover them. Recipe notes: Soaking cashews is optional, but can improve their digestibility and make them easier to blend. Makes: Serves 10 Nutritional Information (Per Serving): Store edible cookie dough in the fridge for a more doughy consistency, or store in the freezer for a more solid texture.Place balls spaced apart onto the parchment. Using a teaspoon, gather heaping scoops of the dough and roll into balls. Line a glass container with parchment paper.Fold in cacao nibs, if using, or any other mix-ins.Add collagen, coconut flour, and cinnamon, and blend again at low speed until combined and smooth.Blend at low speed for several minutes, scraping down the sides of your container as needed, until cashews take on a nut butter consistency. Add cashews and Brain Octane to a high-powered blender or food processor.1 scoop (about 4 tablespoons) Vanilla Collagen Protein.1 cup raw cashews (soaked if desired - see recipe notes).Try adding chunks of your favorite dark chocolate, a drop or two of food-grade lemon or mint essential oil, or even spices like ginger for a delicious upgrade. The edible cookie dough recipe here makes the perfect base for sweet keto-friendly mix-ins. It makes the perfect post-workout treat or after-dinner dessert that won’t cause a sugar crash. This edible cookie dough recipe is loaded with gut-nourishing protein and healthy fats, thanks to collagen peptides, cashews, and Brain Octane. Related: Chocolate Cookie Dough Keto Ice Cream Luckily, this edible cookie dough delivers the same flavor and consistency - just like when you were a kid. However, eating a batch of raw cookies probably isn’t the best idea anyway. How many times growing up did your parents say, “Don’t eat the raw cookie dough, you’ll get salmonella!” Raw eggs still have their time and place (case in point: Bulletproof ice cream), and salmonella is largely a non-issue since most of the bacteria is on the shell. Edible cookie dough recipe & content provided by Bare Nutrition
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