Rose Snickerdoodle Dessert Hummus

Snickerdoodle. Dessert. Hummus.

Three things I love and I'm sure an unlikely combination to think of hummus as a dessert. Right? As weird as it sounds, this Rose Snickerdoodle Dessert Hummus is ridiculously delicious. 

Classic, creamy, and bursting with so much flavor, this recipe is a good-for-you-dessert that is gluten-free, vegan, and soy-free! 

You'll love that this recipe also features adaptogens from Ericka and Elizabeth, using the Lunar Bliss blend but also has a boost of Vital Proteins vanilla collagen! This simple but insanely delicious Dessert Hummus is full of all the cinnamon and cookie dough flavor of Snickerdoodles. It's effortless and ready in minutes, perfect for dipping fruits or a smoothie bowl topper! 

Rose Snickerdoodle Dessert Hummus
Rose Snickerdoodle Dessert Hummus
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Rose Snickerdoodle Dessert Hummus

Rose Snickerdoodle Dessert Hummus

Gluten Free, Dairy Free, Soy Free

What You'll Need

2 cups garbanzo beans, canned or cooked dried ones
1/2 cup coconut milk
2 tablespoons tahini or cashew butter
2 scoops Vital Proteins vanilla collagens
1 teaspoons ground cinnamon
1 tbps Ericka and Elizabeth Lunar Bliss blend
¾ teaspoon salt
3/4 cup coconut sugar or 3 pitted & soaked medjool dates
¼ teaspoon cream of tartar
Garnish: Dried Rose pedals (optional) 

What You'll Need To Know

Rinse the garbanzo beans very thoroughly under running water then place in the bowl of a food processor or blender.  

Add all of the other ingredients, using 1/3 cup of coconut milk and blend until completely smooth. Leave it running for a good few minutes to get a very smooth consistency. I used my Vitamix for this and mixed for 90 seconds, gradually increasing the speed from 1 to 10. 

Served immediately with fruit or smoothie bowl topper or store in an airtight container. Hummus will firm up slightly in the fridge. Stays good for about a week.

Raw Neapolitan Cheesecake

Happy Valentine’s Day, friends! I'll be honest, I don’t buy into the Valentine’s Day hype. Today is really just another excuse to eat copious amounts of chocolate, candy hearts and sweet pink treats like this Raw Neapolitan Cheesecake from my friend Leah Boston, aka @fitgirltreats!  

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Raw Neapolitan Cheesecake

(Gluten-free, Plant-Based, Paleo, Vegan)

What You'll Need

 1/2 cups Purely Elizabeth blueberry hemp granola
1/4 cups raw cacao, 1/4C maple syrup, 1tbsp cashew milk.
1 1/2 cups soaked cashews
1/2 cups natural coconut yogurt
1/4 cups lemon juice
2 tbsp coconut cream
1/3 cups maple syrup, 1 tbsp vanilla powder
1/2 tsp cinnamon
1/4 tsp salt
3/4 cups filtered water. 
1 tsp pitaya powder (dragon fruit)
2 tbsp rose petals

What You'll Need To Know

Crust: 
1 1/2 cups blueberry hemp granola, 1/4 cups raw cacao, 1/4 cups maple syrup, 1tbsp cashew milk. Blend until a sticky dough forms. 

If batter is too dry add a little more syrup. Press tbsp size amounts of crust into a lined cupcake sheet. You’ll get about 9c and set aside.

Filling: 
1 1/2 cups soaked cashews, 1/2 cups natural coconut yogurt, 1/4 cups lemon juice, 2 tbsp coconut cream, 1/3 cups maple syrup, 1tbsp vanilla powder, 1/2 tsp cinnamon, 1/4 tsp salt, 3/4 cups filtered water. Blend for at least ten minutes until batter is super smooth. 

Pour half of your batter into a bowl and set aside. 

Add 1 tsp pitaya powder (dragon fruit), 2tbsp rose petals and blend again until well combined. 

Fill the cupcake holders halfway with your vanilla filling and the top off with pink filling. About 1/8 cups of each color. Allow setting in freezer for at least 2 hours before serving and enjoy.


Valerie Fidan

Valerie is a San Francisco native who gave up the comforts of home to travel the world continuously. Now based in Portland, OR, Valerie is a Social Media Marketing Consultant, helping solo entrepreneurs and small business owners DIY their social media by teaching them the in’s and out’s of SMM. She enjoys health hacking recipes, a good cocktail, yoga, hikes, live shows, puns & dad jokes.

Healthy Paleo Collagen Holiday Loaf from Vital Proteins

The classic holiday loaf recipe is taken to new heights with this healthy, collagen-infused version. It's sure to keep you warm all winter long!

If you haven't tried Vital Proteins' new delicious Collagen Creamers, you need to. These diverse creamers can be incorporated into any recipe your heart desires, so naturally, a holiday loaf needed to be created.

Gingerbread cookies and loaves are a time-honored tradition for many cultures, including here in America, where the soft-baked loaves are more popular than the stiff variety used to make gingerbread houses. Ginger root was considered by many ancient civilizations as a valuable commodity, as it helped disguise the flavor of preserved food. It has been used in different forms and various tonics to help support digestion and the immune system.


Healthy Paleo Collagen Holiday Loaf


What You'll Need

1 cup cashew butter
1/2 cup applesauce
1/2 cup maple syrup
2 eggs*
1 teaspoon vanilla extract
1 teaspoon fresh grated ginger root
1/2 cup cassava flour
1 teaspoon baking powder
2 scoops Vital Proteins Collagen Creamer, Coconut
1/4 teaspoon salt
1 Tablespoon lemon juice
Gingerbread spice (cinnamon, ginger, nutmeg, allspice), to taste

Glaze
1 scoop Vital Proteins Collagen Creamer, Coconut
2 Tablespoon coconut milk
2 Tablespoon raw honey
1 teaspoon arrowroot starch

* Substitute egg for flax egg (1 Tbsp (7 g) flaxseed meal (ground raw flaxseed) mixed with 2 1/2 Tbsp (37 ml) water)

What You'll Need To Know

Preheat oven to 350 F. Grease a standard loaf pan and set aside.

In a large mixing bowl, add in cashew butter, applesauce, maple syrup, egg, vanilla extract and fresh grated ginger root. Mix until well-combined.

In a separate bowl, whisk together cassava flour, baking powder, Coconut Collagen Creamer, salt, and spices.

Slowly add dry ingredients to the wet ingredients and mix until well-incorporated. Add in the lemon juice and whisk again.

Pour batter into the loaf pan and bake for 40 minutes, or until a toothpick inserted comes out mostly clean.

For the glaze: add all ingredients to a high speed blender and blend on high. Let the glaze sit for a few minutes to thicken. Best served on the holiday loaf when it has cooled slightly. Serve immediately.