Paleo Vegan Funfetti Spaghetti (Edit recipe)

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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.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

—

INGREDIENTS

7

Serves: 8-10

Ingredients

.333 cup Cashew Butter
.333 cup Pure Maple Syrup
1 tsp Almond Extract
.25 tsp Salt
1.25 cup Almond Flour
1 Tbsp Coconut Flour
2 Tbsp Carnival Sprinkles - India Tree, or more (or dye-free sprinkles of choice)

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Process

Cook Mode

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

This is our estimate based on online research.
Calories:	135
Fat:	8 g
Carbohydrates:	16 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	93 mg
Fiber:	1 g
Sugars:	11 g
Sugar Alcohol:	0 g
Calculated for total recipe.