Happy Halloween! This is a spooky, magical nice cream sundae made with blueberry acai nice cream topped with coconut nectar, buckwheat sprinkles, and raw vegan cookie dough balls. It’s completely raw, vegan, gluten-free, dairy-free, and totally perfect for a healthy Halloween breakfast. The color kind of reminds me of witches brew, so it’s Halloween-friendly in my book.
I’ll admit it: I’m in a bit of a Halloween frenzy right now. I’m rushing to make dinner for my boyfriend and I and then we’re heading to our friends’ mansion in Hong Kong (seriously, it’s actually a mansion) for their annual Halloween bash. There’s like 150 people who live in this mansion. It’s on that level, so I hope you can understand why I feel a bit rushed. Luckily, I’ve already got my Halloween costume all planned out like I mentioned last week.
I’m running on nice cream right now because literally that’s all I had time to make today. Luckily, this recipe is incredibly filling and will keep you satisfied for a long while. I packed mine full of blueberries, bananas, and acai powder because acai berries are full of antioxidants and fiber. I find acai powder to be the best to use because it’s just made from pure acai berries, whereas the frozen packs you buy at the store usually have sweeteners or additives in them. This nice cream left me feeling really energized this morning and I’ve been in a great mood all day!
What makes this nice cream really special is the addition of my raw vegan cookie dough balls. I used to eat cookie dough like it was my job. Seriously, I’d attempt to make cookies and at least a quarter of them would disappear before even making it in the oven. I’ve solved that problem by coming up with a healthier version that’s no-bake and that you can literally eat straight away.
There’s no refined sugar added to the cookie dough. I just used low-glycemic coconut sugar and pure organic maple syrup to help it stick together. Plus, I kept these balls oil-free and nut-free as well. Most of the recipes I’ve seen for raw vegan cookie dough call for nut butter or coconut oil but I wanted my cookie dough to be high carb, low fat. I just find that raw vegan desserts are already very dense so I wanted to make mine a bit lighter. I hope you enjoy them!
- 1/2 cup oats, gluten-free
- 1/2 cup Medjool dates, pitted
- 1 tbsp coconut sugar
- 1 tbsp maple syrup (or coconut nectar or rice malt syrup)
- 1 tsp cinnamon
- 4-5 bananas, frozen
- 1/2 cup blueberries, frozen
- 1 tsp acai powder
- 2 tbsp coconut water, as needed
- 1 tbsp coconut nectar
- 2 tbsp buckwheat groats
- Add rolled oats, dates, cinnamon, and coconut sugar to a high-speed blender.
- Blend until broken down into small pieces.
- Add in maple syrup and blend until mixture sticks together.
- Roll into balls between your hands.
- Place on a baking sheet lined with parchment paper.
- Stick in the fridge to firm up while you make the nice cream.
- Add bananas, blueberries, and acai powder to a high-speed blender or food processor.
- Blend on high, adding coconut water a little bit at a time until smooth and creamy.
- Transfer nice cream to a bowl.
- Top with coconut nectar, buckwheat, and cookie dough balls.
- Dig in!