Category: Moments of Joy

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VEGAN NO BAKE PEANUT BUTTER BARS

This recipe takes 15-20 mins to make and tastes wonderful topped with NO BULL Peanut Butter Fudge
Dairy-free ice cream.

INGREDIENTS:
2 cups dark chocolate chips
½ cup creamy peanut butter
2 sticks of vegan butter
1 cup chunky peanut butter
2 cups powdered sugar
½ cup chopped peanuts
12 oz vanilla cookies or sugar cookies

DIRECTIONS:
Melt the chocolate chips and creamy butter in a bain-marie or similar method.
Allow to cool while you prepare the bars. This will be the topping.
Grease a 9 x 13” tin.
Blend the vegan butter and chunky peanut butter together till smooth. Combine the powdered sugar as
well, little by little.
Turn the cookies into crumbs. You can use a food processor, or the cheaper method; put the cookies in a
zip lock, sit them on a chopping board and crush the cookies with a rolling pin until you have crumbs.
Add the cookies to the peanut butter/sugar mixture. When mixed, spread over greased tin.
Pour the topping into the tin to finish off the bars. Garnish with chopping nuts and allow to chill for
about an hour.
Keep refrigerated until ready to eat.

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Warm Vegan Caramel Apple Punch


Try this delicious apple cider punch recipe out on your Thanksgiving guests this year. They’re love them!
It’s gluten-free and of course vegan. Serves 8.

INGREDIENTS:
8 cups apple cider
2 cinnamon sticks
5 tsp caramel sauce (we recommend trying our DIY recipe HERE)
1tsp lemon juice
2 apples, slice horizontally into rounds
8 scoops NO BULL Caramel Apple Pie Dairy-Free ice cream

DIRECTIONS:
Slow cook the cider, cinnamon, lemon juice apples and caramel on low for 2-2 hrs.
Stir occasionally.
Leave warm until ready to serve.
Serve hot. Add a scoop of NO BULL to the top and watch it melt into a beautiful froth on the top of your
punch.
Enjoy!

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Vegan Graveyard Sundae

It’s spooky season and this family-friendly recipe is so good it’s scary! Batch these up with your partner for date night, or make it a family event with the kiddos. Here’s how to make this sundae:

INGREDIENTS:
• Gluten-free/vegan Oreo style cookies
• NO BULL Dairy-free Vanilla
• Plant-based chocolate pudding (we like this one)
• Vegan green icing
• Gluten-free graham crackers

Directions:

Prep your vegan chocolate pudding and set in the fridge. Once set, fill your dishes. In a food processor blitz/pulse your cookies to get your dessert “dirt”–add layer. Top with scoop of Vanilla and graham cracker tombstone. Decorate with grass icing and any other spooky goodies!

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Vegan Caramel Apple Pie Mochi


NO BULL dairy-free ice cream is perfect for enjoying in tiny mochi balls of goodness. So here is an easy
recipe to help you create this awesome vegan ice cream treat!
Top Tip: Dye your mochi balls with vegan gel food coloring to match the flavor. Just add the food
coloring while preparing the mochi flour mix. You can also flavor the mochi dough with almost anything;
mint extract, peanut butter, chocolate powder, vanilla, matcha powder, the options are endless!

INGREDIENTS:
Caramel Apple Pie NO BULL Dairy-free Frozen Dessert
1 cup Glutinous Rice Flour
1 cup Water
¼ cup Sugar
2 tbsp Powdered Sugar
Cornstarch

DIRECTIONS:
Freeze small balls of NO BULL Dairy-free ice cream on parchment, on a tray or cookie sheet.
Combine flour, sugar and powdered sugar in a microwave safe bowl.
Stir in water till smooth.
Cover the bowl and microwave for 1 min.
Fold the mixture with wet spatula a few times, then microwave again for 1 min.
Repeat until the mochi dough is shiny.
Roll the dough on parchment paper about ¼” thick, with a dusting of cornstarch to prevent sticky – use
as much cornstarch as you need. (The mixture will be very hot, to be careful!)
Place the mochi dough sheet on parchment on a tray/cookie sheet and refrigerate for about 30 mins.

Make plastic wrap squares to wrap each mochi ball while waiting for your dough to cool.
When the dough has cooled, use a cookie cutter to cut rounds of dough.
Wrap each ice cream ball with a dough circle, pinching and twisting the dough to keep the ice cream
contained. Wrap in a plastic wrap square and freeze for an hour.
Thaw slightly when ready to serve.

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Caramel Apple Iced Latte



We tasted something like this at Starbucks and just HAD to make a vegan friendly version! Yes, you can make your own cold brewed coffee! It’s easy. Cold brewed coffee is made by soaking coffee grounds in water at a cool temperature instead of percolating over hot water. It’s popular because of it’s smooth finish and makes the best iced coffee! Add a touch of fall flavors and what could be better?! Here’s how to make it:

Ingredients:

Dark roast coffee (grind your own beans for the freshest flavor) – We recommend Counter Culture Coffee.

Filtered water

1 tsp Maple Syrup

A scoop of NO BULL CARAMEL APPLE PIE ice cream per SERVING.

Directions:

Cold brew coffee is a two step process.

We’re recommending using a french press for easy clean up. The ratios for making cold brewed coffee using a french press are different than what is needed if preparing using a jug and strainer or cheese cloth. So adjust as recommended.

  1. Soak 140 grams of coffee grounds in 840 grams of filtered water over night in the refrigerator, directly in the french press, with the lid on, but filter up. This is a 1:6 by weight ratio. If making in a jug, adjust to 1:4.
  2. After soaking, plunge the french press to filter out the grounds and fill your cup to 1/3 full.
  3. Fill to 2/3 full with water and mix in maple syrup.
  4. Top with vegan whipped cream and a healthy scoop of NO BULL CARAMEL APPLE PIE for a seasonal flavored cold brew treat!
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Labor Day Vegan Waffles

It’s a holiday weekend so we had to bring you a vegan waffle recipe for breakfast inspo! Finding fluffy, tasty gluten-free waffles is hard enough, let alone a yummy plant-based version! This entire recipe is dairy-free and delicious. Try a batch for you and the family this long weekend!

INGREDIENTS:

  • 1 1/4 cup oat milk
  • 1 tsp white vinegar
  • 1/4 cup avocado
  • 1/4 maple syrup 
  • 1/2 heaping cup gluten-free rolled oats
  • 1 3/4 cups oat flour
  • 1 1/2 tsp baking powder
    1 tsp vanilla extract
  • 1 pinch sea salt

    INSTRUCTIONS:
  • First mix your plant milk and vinegar in a bowl to activate (5 minutes). Then add the rest of your liquids. Mix and set aside.
  • Then combine and whisk all your dry ingredients. Once mixed, slowly which in your wet ingredients to make batter. Add a touch more milk or flour to get smooth consistency. Rest for 5 minutes
  • Coat your waffle griddle with non-stick spray or oil.
  • Check waffles every 2 minutes to gauge your griddle cook speed. Once deep golden brown, and easily removable–they’re ready!
  • Top with NO BULL Dairy-Free and your favorite fruit spread
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Easy VEGAN Blueberry Crisp


There are some great recipes for creating a fruit crisp dessert from scratch online, but we thought we’d
make life easy with this easy recipe. It takes 2 minutes to prepare and 20 mins to bake. Who wants to be
tied to the kitchen baking when it’s summer!?? Not us!

INGREDIENTS:
Your favorite vegan muesli/granola. We like this one JESSICA’S VANILLA MAPLE GRANOLA available at
Whole Foods Market and amazon.com
A dish of Blueberries
2 cups Brown sugar
Lemon Juice (about a tsp will do)
Vegan butte. We like MIYOKO’S CREAMERY ORGANIC VEGAN BUTTER available at Whole Foods Market
and amazon.com
Your favorite NO BULL Dairy-Free ice cream flavor. We like Blueberry Pie or Vanilla Bean for this recipe.

INSTRUCTIONS:
Preheat oven to 350.
Cover the bottom of your baking dish with about an inch of blueberries.
Add a dash of lemon juice and stir around. Make sure the berries evenly coat the bottom of the dish.
Sprinkle 2 cups of brown sugar over the berries.
In a mixing bowl, melt a stick of butter. Combine the butter with the muesli/granola, breaking up any
larger pieces of granola.
Evenly cover the berries with granola/muesli mix. About ½” thick.
Bake for about 20 mins or until the top begins to brown and you can see the berries bubbling to the
surface.
Cool for 10 mins and serve hot with a scoop of NO BULL Vanilla Bean ice cream.
The dessert can be chilled and reheated or served cold.

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Vegan Banana Bread Pudding

This fun treat is great for a fun breakfast or even a dessert. It’s also a great way to use up dried up bread
that you don’t want to waste, as well as over-ripe bananas.
We’re omitting some of the ingredients amounts, as this recipe is so simple, it’s hard to get wrong, and
the amounts can vary based on the dryness of the bread.


Ingredients:
Brown Sugar
2 ripe bananas
Bread pieces
Raisins
Cinnamon
Egg replacement (1-2 eggs)
Maple syrup
Dairy-free milk of choice (about a cup to start, then add as needed)
Vegan butter of choice

Instructions:
Pre-heat oven to 350.
Whisk 1 egg and a cup of milk, then leave in a shallow, wide bowl.
Soak the bread pieces in the mixture for about 30 secs.
Place the soaked bread pieces in a thin layer in a greased, large casserole dish.
Sprinkle raisins, brown sugar, banana slices and cinnamon over the bread layer.
Repeat this process until the casserole dish is full.
Pour any remaining milk/egg mix over the casserole.
Bake for about 30 mins or until the top is brown.
Let cool for 10 mins before serving hot, or allow to cool fully, and store in the fridge – serving cold or
reheated.
Top with NO BULL ice cream.

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BLUEBERRY PANCAKES A LA MODE

July is National Blueberry Month, so we’re celebrating with these awesome blueberry pancakes made
from scratch, along with a perfect scoop of NO BULL Blueberry Pie ice cream – a perfect fun breakfast
for a vegan with a sweet tooth!


INGREDIENTS:
2 cups all-purpose flour
2 tbsp. baking powder
1-2 tbsp. brown sugar
1 tsp. salt
2 eggs (we like this egg alternative JUDEE’S VEGAN EGG REPLACER.)
1 ½ cups milk alternative (unsweetened cocnut, oat or almond milk.)
¼ cup olive oil
1 tps vanilla extract
2 cups fresh blueberries
For frying: Coconut Oil or oil spray of choice.


DIRECTIONS:
Whisk together all the ingredients, folding in the blueberries once the mixture is combined.
Note: a few lumps are fine.
Pre-heat skillet/pan to medium-low.
Spray or grease hot pan with oil.
Cook about ¼ cup of batter for 1-2 minutes. You’ll see the mixture bubble up, then stop bubbling. When
it seems like the bubbles are still, you can flip the pancake. Cook till brown on both sides.
Serve hot with a generous scoop of NO BULL Blueberry Pie ice cream.
Feel free to add whipped cream, powdered sugar, syrup or any other add-on of choice.

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FROZEN STRAWBERRY DAIQUIRI

We’ve concocted the perfect strawberry rum daiquiri shake for National Daiquiri Day. Served with NO BULL
Strawberry Frappe ice cream, you’ll absolutely love sharing this recipe with your friends! Enjoy!


INGREDIENTS:
Vegan Strawberry Sauce
2 tsp of lime juice
1.5 oz of quality rum
1/2 cup of ice
1/2 cup of oat milk
2 scoops of NO BULL Strawberry Frappe ice cream
rim of kosher salt

DIRECTIONS:
Blend all the ingredients until smooth.
Serve with a scoop of NO BULL Strawberry Frappe ice cream on top.
If you make this daiquiri and enjoy it, tag us on social media post about it #eatnobull @eatnobull and
we’ll send you a coupon for a FREE PINT of NO BULL.

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Vegan Tapioca Pudding A La Mode

Tapioca Pudding is delicious and fun to eat. It’s only natural that it deserves its own special day of
celebration! Here’s our favorite vegan recipe. We love this served with an oversized scoop of NO BULL.

Ingredients:


1 ½ cup plant-based milk of choice
½ cup tapioca pearls
1 can (13.5oz) full-fat coconut milk
½ cup granulated sugar
½ tps vanilla extract
1/8 tsp salt
5 strawberries

Directions:
Combine milk, tapioca pearls, coconut milk, sugar, salt and vanilla extract in a pan.
Bring to a boil over medium heat, whisking continusouly.

Once boiling, reduce heat to low and simmer for 30 mins. Stir occasionally.

Meanwhile, puree your strawberries to make a pulp. Set aside.
Remove from pearl mixture from heat and mix with strawberry puree. Transfer to glasses for serving.
Remove from heat and transfer to glasses for serving.
Cool in the refrigerator for about 2 hrs.
Serve with a scoop of NO BULL ice cream.

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Vegan Apple Sauce Mug Cake

This yummy vegan applesauce mug cake is perfectly fun for any occasion, and couldn’t
be easier to make.


Ingredients:
4 tbsp All-purpose flour
½ tps baking powder
2 tbsp sugar
2 tbsp almond milk
2 tbsp apple sauce
1 tsp vanilla extract
Pinch of cinnamon
Apple slices
Caramel Sauce for topping (store bought or make it from scratch with our recipe HERE)
NO BULL Dairy-Free Apple Pie Ice Cream

Directions:
Prepare ingredients in a large microwave-safe mug.
Combine the dry ingredients: flour, cinnamon, sugar, baking powder.
Stir in the wet ingredients: applesauce, almond milk and vanilla extract. Make sure to eliminate all the
lumps.
Add apple slices to the mixture.
Microwave in mug for about a minute, then check your mug. If the center of the mixture looks
uncooked, try another 10-20 secs, keeping a close eye on it as it cooks. Do this again for another 10-20
secs if needed. The amount of time will depend on the power of your microwave, so adjust as necessary.
Let cool for 30 secs, add caramel and a big scoop of NO BULL Apple Pie ice cream.
Enjoy!

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Vegan Stuffed Almond Crepes

A delicious breakfast treat, perfect for any day! Crepes are so versatile, you can choose
any flavor, from chocolate to fruit….. whatever you’re in the mood for. Here we’re offering suggestions,
but we highly recommend experimenting with your favorite flavors and have some fun with it.


Ingredients:


Almond Crepes:
1 ½ cups of whole wheat flour
1 ½ cups almond milk, unsweetened.
1 tbsp applesauce, unsweetened
Pinch of salt

Filling:
We like dairy-free chocolate hazelnut butter, fresh fruit, or vegan caramel–but you can fill as you desire!

Instructions:
Blend all the crepe ingredients in a bowl until smooth, then let sit for 5 mins.
Heat a non-stick skillet over medium heat.
Pour about ¼ cup of batter onto the skillet, immediately swirling it around, coating the pan thinly.
Carefully watch the crepe cooking. When it starts to solidify, gently flip the crepe to cook the other side.
Cook until golden brown on both sides.
Remove from heat and cover with a towel to keep the crepe warm while you prepare more crepes.
Serve immediately with your filling of choice and a hefty serving of NO BULL ice cream, plus toppings.

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Salted Pretzel Caramel Sundae

This recipe is the perfect blend of sweet and savory. So often, sweet treats we crave are made with dairy or gluten. So we are thrilled to bring you this vegan AND gluten-free recipe. This plant-based sundae is sure to become a family favorite. Here’s how to make yours:

Ingredients:

  • 3/4 cup of brown sugar
  • 1 cup full fat coconut milk, from the can – the thick white part
  • 1 bag of gluten free pretzels
  • 1 pint of NO BULL Sea Salt Caramel [or Caramel Apple Pie for extra layer of flavor]

First–blitz your pretzels. They should be the texture of coarsely ground coffee (this will serve as the salt in your salted caramel!) Set aside until caramel is ready.

Next, heat a pot over medium high heat.

Add the sugar and stir around the pot for about 1 minute to heat through.

Add the coconut milk and stir to combine.

Bring to a boil. Reduce to a simmer at low medium heat and let simmer for about 15 minutes, until caramel has thickened, stirring occasionally. It should be sticking to the back of your spatula or spoon. Remove from the heat and gently fold in your blitzed pretzels. Drizzle immediately over a generous helping of NO BULL and enjoy!

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Vegan Carrot Cake Mylkshake

Something about Spring Time just makes us crave carrot cake! We keep seeing all the cake shakes trending and we had to try out a plant-based version. We were able to find a phenomenal mix that is both vegan and gluten-free! This recipe truly has all the good stuff and none of the bad. Read on to make your own:

Ingredients:

  • A slice of vegan carrot cake (Whole Foods has a great option for this)
  • 1/2 a cup of oatmilk
  • 1 tbsp of shredded carrots
  • 1 tbsp of dried raisins
  • 2 tbsp of frozen pineapple chunks
  • A dash of cinnamon
  • NO BULL Dairy-free Vanilla
  • Coconut whipped cream

Cut the layers of sponge from your cake slice as to separate them from the icing. Set them aside. In a blender combine your oat milk, shredded carrots, raisins, pineapple, cake frosting, cinnamon and a heaping scoop of NO BULL Vanilla. Then, take your remaining carrot cake sponge and pulse it in a food processor so that you get some moist crumbles. Set aside 1 tablespoon of crumbles for your topping. With your shake mixed, add in the rest of the crumbles and only pulse your blender a few times–this creates a blizzard style shake with little cake crumbles! Top with whipped cream and carrot cake crumbles, and enjoy!

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Vegan Banoffee Sundae

Who doesn’t love banana, caramel, and chocolate?! The only thing better than this combo is a vegan, gluten-free version of this combo! Read on to make your very own serving of this banana bread banoffee sundae:

INGREDIENTS:

  • 1 Banana
  • Vegan Caramel – check out our recipe here.
  • 1 box of vegan banana bread mix (we like this gluten-free option)
  • NO BULL Double Chocolate
  • Coconut whipped cream

Start by baking up a bit of banana bread. You will use this as crumble topping and have leftovers for snacking! Then make your vegan caramel. Blend with extra water to make nice and runny. Slice your banana into 1/2 inch rounds and place half at the bottom of your dish. drizzle heavily with caramel. Then add 2 scoops of NO BULL Double chocolate. Top with coconut whipped cream and remaining banana slices. Finally, top with your banana bread crumbles and enjoy!

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Spring Break Gluten-free Float

Everyone is trying these beer floats for a spring/summer drink trend. But what happens to all our community looking for a vegan and gluten-free version? Worry not! We’ve found you 10 brands of gluten-free beer that ACTUALLY taste good! Add 2-3 scoops of NO BULL Vanilla to any of these brews for an easy and tasty spring break treat:

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Vegan Coconut Torte Sundae

Who doesn’t love a vegan layered a la mode dessert?! We haven’t reached for coconut in a while–so here’s a tropical inspired recipe for you to try. You will need:

  • Your favorite sponge cake mix (We like King Arthur’s Yellow Cake Mix. The instructions on the box
    feature vegan alternatives to make the cake!)
  • NO BULL Vanilla
  • 2 cups of vegan yogurt (We like Forager Organic Dairy-Free yogurt.)
  • 3 ½ or 10oz cups of sweetened shredded coconut
  • 1 cup chopped toasted pecans.
  • 1/2 cup sugar

Instructions:
Bake the cake according to the box instructions.
Combine the yogurt, coconut, pecans and sugar in a bowl.
Layer sponge cake with your coconut frosting mix.
Keep refrigerated until ready to serve.

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Vegan Frozen Margarita Float

Since this week marks the start of Mardis Gras, and today happens to be National Margarita Day, here’s
a great recipe to get you in the celebratory spirit! Enjoy!


Ingredients:


¼ cup Cointreau
¼ cup Lime Juice
½ cup Tequila
¼ cup Agave syrup
Cup of Ice
Scoop of NO BULL Vanilla Bean dairy-free ice cream
Directions:
Blend the first 4 ingredients, then add ice and ice cream to make a creamy, slushy cocktail.
Top with an extra scoop of ice cream.
Garnish with a slide of lime.

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Vegan DIY Super Bowl Sundae

Alright Super Bowl fans–this recipe is a touchdown! Trade your remade items for easy, homemade, vegan alternatives! This is easy to make and batch your homemade toppings for later servings. To make this Sundae, you will need:

  • NO BULL Vanilla
  • 1/4 cup of coconut oil
  • 1/2 cup of oat milk
  • 1/2 cup of maple syrup
  • 1/2 cup of cocoa powder
  • a pink of salt
  • 1 small can of coconut cream (unsweetened)
  • 3 tbsp of powdered sugar
  • crushed walnuts & 1 maraschino cherry (for garnish)

TO MAKE WHIPPED CREAM: Drain your coconut cream. With the thick portion remaining, beat in a bowl with powdered sugar. Leave overnight in the fridge to set.

TO MAKE CHOCOLATE SYRUP: In a pan on very low heat, melt your coconut oil. Slowly whisk in maple syrup, then oat milk. Last, whisk in and fully incorporate cocoa powder. Cook this mixture over low medium heat, and stir for 2-3 minutes. Let set overnight in the fridge.

ASSEMBLY: In a bowl, serve 3 scoops of NO BULL Vanilla. Drizzle with chocolate syrup, top with whipped cream. Garnish with crushed walnuts to taste and finish with cherry. Enjoy!