2 RECIPES PB Choc Smoothie Bowl + Edible Cookie Dough (Vegan & GF)

#vegan #glutenfree #dairyfree #lactosefree #ediblecookiedough #cookiedough #healthyrecipes #healthysnacks #healthybreakfast #smoothiebowl

This will be quite a long post because I have 2 tasty recipes for you! I promise (and hope) not to disappoint you.

Let's start with...

Peanut Butter Chocolate Creamy Smoothie

As most of you might already know, peanut butter and chocolate is my favorite combination.

But when I am talking about peanut butter, I am not referring to the industrial brand added with a lot of sugar, extra sweetener, chemicals and non-sustainable palm oil. I am referring to the one you make yourself at home because not only it is better for your health, but you really taste the difference. I've bought peanut butter without added sugar or preservatives and I still find that my homemade peanut butter tastes much better. Also, you don't know how long it's been sitting on the shelves.

When I make my own peanut butter, it usually lasts about 1 week since we like to put it on almost everything.

All in all, I didn't mean to discourage you from buying store-bought peanut butter, because in the end, most of us just don't have the time and effort to make our own peanut butter. So, just make sure when you go buy peanut butter or any other nut butter, they contain no added sugar, non-sustainable palm oil or preservatives.

Also, fun fact, did you know that peanuts are actually not categorised as nuts? They are categorised as legumes! Makes you wonder why would they put the word "nuts" in it. Just confusing for the rest of us!


Servings: 2 smoothie bowls


1.5 cup of plant based milk

2 tbsp of 100% cacao powder

1 ripe bananas (you can add one more banana for extra natural sweetness)

1/2 avocado

2 tbsp of peanut butter (unsweetened & no added preservatives)

Pinch of salt

A lot of ice cubes (about 12 ice cubes)


  1. Put all of the ingredients in a blender. Blend until smooth and creamy.

Now on to the...

Edible Cookie Dough

I absolutely love cookie dough. But I've always found it disgusting when I see people eating cookie dough that contains raw egg. Also, ever since I found out that I'm intolerant to gluten, I've had to think of alternatives to a lot of dishes to make them gluten-free. And unfortunately, gluten is almost in everything! But this way of living actually allows me to be more creative with cooking! There's always a positive side to things.

So let's get to it…

I have made two different versions for you! One is vegan and the other one is vegetarian, but still keeping it eggless! There is not big of a difference. It's just that in the vegetarian option, I used ghee instead of coconut oil because I discovered that with the ghee added, you really get that cookie dough taste. However, for my vegan fellows out there or even if you're not a vegan and want to try the vegan recipe instead, it is still as good! So no worries there.

By the way for those of you that want to know what ghee is. If you already know or don't want to know about it, you can go ahead and skip this paragraph. Ghee is clarified butter originated from India, hence it is most commonly used in Ayurveda. It is lactose free because it does not contain milk solids, but if you are highly sensitive, you might want to consult with your medical practitioner first. In Ayurveda, ghee is believed to increase the digestive fire, heal intestinal lining, improve absorption and simulation of nutrients from your food, and lubricate connective tissue. When buying ghee, it is best to look for the one that derived from grass-fed cows.

Vegan Option:

Dry ingredients:

1 cup of finely grounded almond/almond flour

5 tbsp of coconut flour

1/4 tsp of sea salt

1/4 tsp of baking soda (optional)

Wet ingredients:

4 tbsp of maple syrup

1 tbsp of vanilla extract

3 tbsp of extra virgin coconut oil (melted)

Dairy-free vegan 60% dark chocolate chips

Vegetarian Eggless Option:

Dry ingredients:

1 cup of finely grounded almond/almond flour

5 tbsp of coconut flour

1/8 tsp of sea salt

1/8 tsp of baking soda (optional)

Wet ingredients:

4 tbsp of maple syrup

1 tbsp of vanilla extract

3 tbsp of grass-fed ghee (melted)

Dairy-free vegan 60% dark chocolate chips


  1. Mix all of the dry ingredients (except for the chocolate chips) in a medium bowl.

  2. In a separate bowl, mix all of the wet ingredients.

  3. Add the mixture of the wet ingredients to the dry ingredients. Combine well.

  4. Fold in the chocolate chips.

  5. Form into small balls or leave it unrolled.

  6. If rolled into balls, place in the fridge before serving. If unrolled, either serve directly or store in the fridge.

Questions or comments, write them below or you may go ahead and send me an email!

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And if you have any suggestions of what I should try to make, leave a comment below! *Remember, cook with love! The best dish is made with love.*


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Disclaimer: Please kindly keep in mind that Nathasya Martinez  from AKKU does not hold any kind of responsibility for any physical, mental or emotional consequences that could occur from using the information of this website. The sole purpose of the content of this website is for potential holistic health therapy clients and/or readers interested in the matters mentioned. Please pay extra attention to the information you read and interpret from the site. This site has been prepared with care based on the knowledge, opinions and experiences of the author, Nathasya.  Nathasya Martinez  is not a medical practitioner. She does not diagnose, prescribe or treat others, and the information on this website is not to be used as a substitute for a diagnosis, treatment or prescription. Please always consult with your licensed medical practitioner before discontinuing or altering your current medications or treatment, and before changing your diet or exercise. 

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