Paleo Vegan Funfetti Spaghetti
This Paleo Vegan Funfetti Spaghetti is simple to make and so delicious! A no bake cookie dough topped with sprinkles making it the perfect sweet treat. It’s vegan, gluten free and dairy free.
PREP TIME
20 minutes
COOK TIME
—
INGREDIENTS
7
Serves: 8-10
Ingredients
- .333 cup.333 cup.333 cup Cashew Butter
- .333 cup.333 cup.333 cup Pure Maple Syrup
- 1 tsp1 tsp1 tsp Almond Extract
- .25 tsp.25 tsp.25 tsp Salt
- 1.25 cup1.25 cup1.25 cup Almond Flour
- 1 Tbsp1 Tbsp1 Tbsp Coconut Flour
- 2 Tbsp2 Tbsp2 Tbsp Carnival Sprinkles (India Tree brand), or more (or dye-free sprinkles of choice)
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a medium bowl combine the cashew butter, maple syrup, almond extract and salt. Stir well. Add in the almond flour and coconut flour and stir until dough is formed.
- Place half the dough in the spaghetti press and press through until noodles are formed. Can do this on a plate, in a bowl, or in muffin liners for individual servings. Top with sprinkles.
- Makes 8-10 servings. Cover and keep stored in the fridge up to 10 days.
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About This Recipe
Show nutritional information
Dairy Free Egg Free Gluten Free Grain Free Nightshade Free Other Paleo Pescetarian Plant Based Shellfish Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 115 |
| Fat: | 7 g |
| Carbohydrates: | 13 g |
| Protein: | 2 g |
| Cholesterol: | 0 g |
| Sodium: | 93 mg |
| Fiber: | 1 g |
| Sugars: | 10 g |
| Calculated for total recipe. | |
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