Paleo Vegan Funfetti Spaghetti (Edit recipe)

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.
20 minutes
Difficulty:
Intermediate
Show nutritional information
This is our estimate based on online research.
Calories:133
Fat:8 g
Carbohydrates:16 g
Protein:2 g
Cholesterol:0 g
Sodium:93 mg
Fiber:1 g
Sugars:11 g
Calculated for total recipe.

Serves: 8-10

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Ingredients


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
  1. 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.
  2. 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.
  3. Makes 8-10 servings. Cover and keep stored in the fridge up to 10 days.

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