Plant-based eaters might not know that white chocolate is often VEGAN! This recipe gives you the best of both worlds, for a sweet treat you will want to eat again and again. Here’s what you’ll need to make yours:
INGREDIENTS:
12 oz of coconut cream (room temp)
6 oz vegan white chocolate chips or cacao butter
1 tbsp maple syrup
Dairy-free chocolate syrup
NO BULL Mint Chocolate Swirl
Whipped oat cream (garnish)
Mint sprig (garnish)
INSTRUCTIONS:
Melt the white chocolate on the stovetop, on low heat. Strain your coconut cream and set aside. Combine your coconut cream, melted white chocolate, and maple syrup. Let set in the fridge overnight. Layer your mousse and NO BULL Mint Chocolate Swirl in your glass. Top with whipped oat cream and a mint sprig. Enjoy!!
Summer is in full swing, and who doesn’t love a boozy ice cream cocktail! Here’s a fun twist on a mint julep recipe you’ll enjoy. Make a couple for this weekend:
INGREDIENTS: Mint Simple Syrup: 1 cup water 1 cup sugar Bunch of fresh mint Cocktail: Crushed ice 2oz bourbon ½ oz simple syrup Lemon juice to taste Fresh mint for garnish NO BULL Mint chocolate swirl dairy-free dessert
INSTRUCTIONS: To make the simple syrup, boil water and sugar until sugar dissolves, add mint and steep for 15 mins. Let cool before making the cocktail. Make the cocktail b combining the ice, bourbon, syrup and lemon juice. Serve in a tall glass. Top with NO BULL ice cream and garnish with mint leaves. Enjoy!
Deceptively easy to make, this vegan cheesecake will wow your dinner guests! Don’t be afraid of the long list of ingredients.
INGREDIENTS: The Base: ½ cup rolled oats ½ cup almonds 1/3 cup pitted dates 1 tbsp coconut oil ¼ tsp salt The Pie: 1 cup cashews ½ cup coconut cream 2 tbsp cocoa butter ½ cup powdered sugar ¼ tsp salt Toppings: Your choice of fruit or candy with a big scoop NO BULL ice cream.
INSTRUCTIONS: Pre-soak the cashews for 4 hrs or 30 mins in boiling water. Also pre-soak the dates for an hour, or 15 mins in boiling water. Lightly roast the almonds and oats in the oven. In a food processor, blend the oats, almonds, dates, coconut oil, and salt until they become crumbs. Pour the crumbs into a 6” springform pan, gently pressing down with your fingers.
Drain the cashews and blend with coconut cream, ¼ cup sugar, salt and melted cocoa butter until a paste forms. Pour over the base and chill for an hour in the fridge. When ready to serve, top with your choice of fruit or candy, and finish with a scoop of NO BULL ice cream.
A twist on the basic trifle recipe, this panna cotta version is light and creamy, without the worry of dairy. A fantastic dessert for Mother’s Day or any special occasion.
INGREDIENTS:
The Panna Cotta: 30 oz Full-fat canned coconut cream 1 cup dairy-free milk of choice ¼ cup sugar 1/3 cup corn starch 2 tsp vanilla extract The Berry Sauce: 2 cups frozen berries of choice ½ cup water ¼ cup sugar ½ tsp cinnamon 1 tbsp corn starch
The Wafer Layer: Try these wafers from 365 Whole Foods Market. Organic Vanilla Wafers. Fresh berries of choice. Whipped cream alternative. (we like this one by Reddi Wip) NO BULL dairy-free ice crema of choice.
INSTRUCTIONS:
Warm coconut cream and sugar on medium heat. In a bowl, mix the milk and cornstarch, then add the mix to the heated saucepan mix. Allow to thicken, stirring constantly. Add vanilla extract and stir well. Pour this mixture into serving bowls and allow to set in the fridge. Prepare the berry sauce by adding berries, water and sugar to a pan and bringing them to a boil. Blend for a smooth finish or leave chunky if desired. Add cinnamon and cornstarch and mix until thickened. Layer wafers on top of the panna cotta, then add the berry sauce. Add fresh fruit and top with NO BULL ice cream and whipped cream when ready to serve.
This fun, fresh, blended margarita is a great Cinco de Mayo classic with a twist. Enjoy with or without alcohol!
INGREDIENTS: 1 orange 1 lemon 1 lime ¼ tequila ¼ cup grand marnier ¼ cup sugar 4 cups ice A scoop of NO BULL vanilla bean ice cream Lime wedge and salt for rim
INSTRUCTIONS: To add salt to the glass rim, pour slat on a plate. Run a lime wedge around the edge of the glass and dip the glass into the salt. Peel the citrus fruit and remove all seeds. Then blend all the ingredients on high until smooth. Pour into your glass and enjoy!
It’s halfway through spring which means temps are rising and picnics are in full swing! We know prebiotic sodas are all the rage and we HAD to bring you a simple, no fuss no muss, vegan-friendly picnic beverage! Here’s how to make yours:
Combine 1 cup water and 1 cup sugar until sugar dissolves. Place over medium-low heat and stir until sugar is dissolved. Remove from heat and set aside, allow to cool for 10 minutes.6 cups (1.4 L) water, 1 cup (200 g) granulated sugar
Mix fresh-squeezed lemon juice and remaining water into a pitcher. Add sugar mix, and stir well.
Pour over ice and serve with a scoop of NO BULL STRAWBERRY FRAPPE.
This dairy-free iced mocha latte, is a decadent indulgence you can enjoy with very little preparation. So let’s get right to it.
INGREDIENTS: Cold Brew Dairy-free chocolate syrup Coconut Milk NO BULL Vanilla Bean or NO BULL Salted Caramel dairy-free ice cream
INSTRUCTIONS: Note: Proportions are to taste. Pour about 6-8 oz into your glass. Mix in 1 tbsp of vegan chocolate syrup. Top up the glass with coconut milk about 2/3 of the way up. Add a scoop of NO BULL ice cream. Top with oat-whipped cream and chocolate syrup. Enjoy!
Check out this vegan sundae recipe, made with bananas and NO BULL ice cream. What a fun way to enjoy a dairy-free ice cream sundae! This recipe only takes 10 mins to prepare and is super easy to make. Prepare the pudding beforehand and serve cold.
INGREDIENTS: 2 ripe bananas 1 ¼ cup of milk alternative 1 tbsp maple syrup 1 ½ tbsp cornstarch ¼ tsp vanilla extract 1 pt NO BULL Vanilla Bean dairy-free ice cream Dairy-free whipped topping (we like this one by Reddi Wip) Vegan cookies of choice (we love these Biscoff)
INSTRUCTIONS: Combine mashed ripe bananas, syrup and 1 cup milk of choice in a saucepan over medium heat. Whisk ¼ cup milk with cornstarch and add to warm saucepan mixture. Cook on low until thickened. Add vanilla extract. Cool mixture in the refrigerator for at least 30 mins. Layer fresh bananas, whipped cream, NO BULL and cookies or cookie crumbs in a clear bowl or glass for a beautiful, delicious dessert.
This easy no-bake recipe is a perfect decadent vegan treat. NO BULL Dairy-free ice cream really compliments this recipe. Try it!
INGREDIENTS:
Macaroons: 1 ¼ cups of small unsweetened coconut flakes ¼ cup finely ground, blanched almond flour 3 tablespoons coconut oil, solid or melted ¼ cup pure maple syrup Semi-sweet vegan chocolate chips
Chocolate coating: 2/3 cup finely grated cocoa butter 2 tbp coconut oil ½ cup cocoa powder 4 tbsp maple syrup
INSTRUCTIONS: Blend macaroon ingredients in a food processor until sticky texture. Add semi-sweet chocolate chips and fold into mixture. Spoon the mixture onto parchment paper, making each macaroon. Freeze.
Combine grated cocoa butter and coconut oil in a bowl. Set the bowl inside a shallow dish or tray, filling the tray with boiling water.
Let the mixture sit in the warmed bowl until it melts. Stir occasionally. When melted, add the cocoa powder and maple syrup and whisk together. Dip the frozen macaroons in the chocolate sauce half way, then place back in the freezer for 5 mins. Dip the other half of the macaroon to fully coat, add any desired toppings and freeze again. Serve with NO BULL ice cream.
French crepes are a delicious, light way to enjoy a fun and healthy breakfast, snack or dessert. Made with savory ingredients, this basic crepe recipe can be used to make any style of lunch/dinner crepe using meat or alternative ingredients you prefer.
For today, we’re focused on a decedent take on crepes, perfect for dessert or a sweet breakfast.
Ingredients: 2 cups all-purpose flour 2 ¼ cups milk alternative (almond or oat work well) 2 tbsp avocado oil 3 tbsp sugar 1 tbsp vanilla (for yellow crepes) 1 tsp cinnamon 2 tbsp cocoa powder (for chocolate crepes) dairy free cocoa hazelnut butter 1 pint of your favorite NO BULL Dairy-free ice cream
Instructions:
Prepare all ingredients by making sure anything cooled is room temperature. Just sit everything on the kitchen counter for half an hour. This will help with the ingredients combing properly. In a large mixing bowl, add the flour and whisk to remove any large lumps. (For chocolate crepes, add the cocoa now also.)
Add vanilla, sugar, avocado oil and milk, then whisk, preferably with an electric whisk, on high. The batter will seem runny compared to classic American pancakes. Heat a skillet to medium/high. Lightly line with oil or spray oil. Scoop about ½ cup of batter onto the skillet and spread thinly over the surface, evenly. You may need to experiment a little to figure out the right coverage for your pan size.
You’ll know when the crepe is ready to flip, as it will unstick from the pan on its own. It should take roughly 2-3 mins on the first side and another minute on the other side. Serve right away, stuffed hazelnut cocoa spread, fresh fruit, and NO BULL ice cream.
We are still feeling romantic, so we wanted to spice up dessert options as the weekend approaches. Enjoy this Vegan Pink cocktail float with yourself or your special someone any day, not just Valentine’s Day.
Ingredients: ½ oz gin ¼ oz Crème de Cassis ½ oz lemon juice Champagne Fresh strawberries NO BULL Dairy-free ice cream – vanilla Bean of Strawberry Frappe
Directions: Mix the gin, crème de cassis and lemon juice. The pour into a glass. Make sure the glass is only about 1/4 full. Top up to 1/2 with champagne. Add a scoop of NO BULL and a few strawberry love hearts for the perfect Valentine cocktail.
Surprise your love with this romantic Valentine’s breakfast treat. Sure to win over any vegan heart!
Ingredients: 1 cup all-purpose flour 2 tbsp sugar 1 tbsp baking powder 1 pinch of salt 1 beet (cooked and peeled) 1 cup non-dairy milk 1 tbsp lemon juice 1 tsp vanilla extract 1 can of condensed coconut milk (for drizzle) 1 pint of NO BULL Dairy-free ice cream, flavor of choice
Instructions: Combine all the dry ingredients in a bowl Blend the beet, milk, lemon juice, and vanilla extract until smooth Combine the wet and dry ingredients and allow to sit for 5 minutes. The mixture will become fluffy. Cook batter on low heat – turning when the top begins to set. (Add spray oil to the skillet to help prevent sticking.) Add toppings of choice and serve hot, covered in delicious NO BULL Dairy-free ice cream!
Although Veganuary is over–your commitment toward self-care lives on! This vegan, paleo detox shake is great for fortifying the super awesome fitness regiment you’re already on! Packed with antioxidants, cleansers, fiber, and vitamins, this shake also tastes fantastic while boosting your energy and cleansing your body. During Valentine’s month, don’t forget to send those loving vibes to the most important person in your life–yourself! Happy February!
INGREDIENTS: 1 cup NO BULL Vanilla Bean Dairy-free ice cream 1 cup frozen pineapple 1 green apple, chopped. 2 large handfuls of fresh baby spinach 2” fresh ginger root, peeled Lime juice from 1 lime, plus grated zest 1 cup light coconut milk
INSTRUCTIONS: Blend all the ingredients. Serve immediately. Option: Add ice to the blender for a thicker, more frozen shake version.
It’s Veganuary, so we are fixing recipes that are vegan, healthy, and tasty! Enjoy a vegan treat packed with healthy fats that satisfies your chocolate cravings.
For a truly Keto experience, omit the ice cream, but everyone deserves a cheat day that they don’t feel bad about – so take our advice and grab a pint NO BULL to complete your sundae for the ultimate treat. This recipe takes 5 mins to prepare and can be eaten right away or refrigerated to eat the following day.
INGREDIENTS: ¼ cup chia seeds ½ cup water ½ cup coconut milk 2 tbsp sweetener of choice (Erythritol for a Keto friendly option) 2 tbsp cocoa powder 1 tbsp peanut butter (choose one without added ingredients like sugar) 1 tsp vanilla 1 pint of NO BULL Peanut Butter Fudge ice cream
INSTRUCTIONS: Whisk together half the water and chia seeds in a bowl. Allow the chia seeds to thicken before adding the remaining water and whisking again. In a separate bowl, whisk the remaining ingredients. Combine both bowls and whisk again. Serve with a scoop of NO BULL Peanut Butter Fudge ice cream on top.
Making treats this Veganuary is a breeze! Give these a go and you’ll see! These granola bars are no-bake and only have 5 healthy ingredients. Top them with NO BULL Dairy-free ice cream for a delicious dessert or snack.
INGREDIENTS: 1 cup of dates ¼ cup maple syrup or agave nectar ¼ cup creamy peanut butter 1 cup roasted unsalted almonds. 1 ½ cup rolled oats.
INSTRUCTIONS: Blend the dates in a mixer until they are small doughy pieces. Mix dates with almonds and oats in a bowl and set aside. Warm the syrup and peanut butter in a pan on low heat. Stir and pour over the oat mixture. Mix together, making sure to break up the dates evenly. Transfer the mixture to a lined baking tray. Press down to solidify the mixture into bars. Cover the tray and refrigerate for 20 mins. Cut into bars. Serve aside NO BULL Dairy-free ice cream flavor of choice.
Option: You can add chocolate chips or other yummy ingredients to your bars before pressing into a tray.
Whatever option you choose, we’d love to see it. Post a pick of your creation and tag us #eatnobull.
A classic treat named after an opera singer called Dame Nellie Melba, this dessert was invented by Auguste Escoffier, a famous chef. Of course, we’ve made ours vegan. Give it a try!
INGREDIENTS: Pint of NO BULL Vanilla Bean oat-based dairy-free ice cream 1 can of peaches 1 pint frozen raspberries 1 tbsp sugar ¼ cup water Lemon Juice 1 tsp corn starch Dairy-free topping of choice Crushed walnuts
INSTRUCTIONS: Add raspberries, water, sugar and a splash of lemon juice to a pan. Cook on medium heat until the raspberries start to become a sauce. Optional: Pour the sauce through a strainer to remove the seeds, then add to the pan and continue to the next step. Dissolve corn starch in a tbsp of syrup from the can of peaches. Then add to the cooking raspberries.The sauce will thicken. Refrigerate the sauce until ready to serve. When ready to serve, place peach halves in a serving bowl. Add a generous scoop of NO BULL Vanilla Bean ice cream. Pour your cooled sauce over the ice cream and top with whipped topping and crushed walnuts.
Make a delicious brownie a la mode featuring any one of our delicious dairy-free NO BULL ice creams. This recipe only takes 15 minutes to make and makes about a dozen brownies. Perfect for a sweet way to end the year!
INGREDIENTS: 1 cup water 1 tbsp vanilla 2/3 cup oil 1 cup cocoa powder 1 cup spelt or oat flour 1/3 tsp Salt ½ tsp baking powder ½ cup brown sugar 1/3 cup white sugar 2 tbsp corn starch 2/3 cup chocolate chips
INSTRUCTIONS: Preheat over to 330F. Grease a pan approx. 8×8”. Whisk water, vanilla and oil together and set aside. In a large bowl, mix the remaining ingredients. Then stir in the whisked ingredients until smooth. Pour mixture into the greased pan. Bake for aprox. 20 minutes. Watch the brownies so as to not over-cook them. They should seem slightly under-cooked when removed from the oven. Let cool for 15 mins. Store in the fridge. Serve with your favorite NO BULL Dairy-free ice cream flavor.
This awesome gingerbread cookie recipe pairs fabulously with NO BULL Caramel Apple Pie ice cream, as well as our Vanilla Bean ice cream and Sea Salt Caramel ice cream. Choose your favorite and enjoy!
INGREDIENTS: 1 tbsp ground flaxseed meal 3 tbsp water 2 ¼ cups almond flour 2 tsp ground ginger 2 tsp cinnamon ½ tsp cardamom ½ tsp sea salt ½ cup melted coconut oil ¾ cup coconut sugar ¼ cup almond butter ¼ cup molasses ½ tsp baking soda
INSTRUCTIONS: In a bowl, mix the flour, cinnamon, cardamom, salt and baking soda. In another bowl, mix the flaxseed meal and water together and set aside. Then add melted coconut oil, coconut sugar, almond butter and molasses. Whisk until smooth.
Add all the mixtures together. Use your hands to knead the dough once it gets thick. When fully kneaded, flatten into a thick sheet, cover in plastic wrap and chill for 30 minutes. Preheat oven to 325F. Place chilled dough sheet between parchment paper layers and roll until about ¼” thick, then cut into cookie shapes of choice. Bake 10-12 minutes. Allow to cool for 10 mins. Serve with your NO BULL Dairy-free ice cream of choice!
A perfect Fall recipe and very easy to make. This dessert takes just 5 mins to prepare and 30-40 mins to cook.
INGREDIENTS: 6 tbsp softened butter ½ cup oats 6 tbsp brown sugar ¼ cup dried cranberries 1 tsp cinnamon ¼ tsp salt 4 apples ¼ cup apple cider 2 tbsp honey NO BULL Caramel Apple Pie Dairy-Free ice cream
DIRECTIONS: Preheat the over to 375. Combine the butter, oats, sugar, cranberries, cinnamon and salt in a bowl by hand. Set aside. Prepare the apples by coring them almost all the way through. Leave the bottom intact so you can stuff the apples with the oat mixture you set aside earlier. Whisk the apple cider and honey, then pour into a baking dish. Arrange the stuffed apples in the dish. Bake 30-40 mins. Scoop up some cider mixture and pour onto the sides of the apples every 10-15 mins while baking. Avoid getting it onto the oats, as they’ll go soft. Serve hot a la mode with some NO BULL Caramel Apple Pie ice cream.
