Vegan Dippin’ Dots

7000 subscribers!!!!! What a wonderful excuse to celebrate!!! Today I will make some wonderful vegan dippin’ dots. This is a really fun project, both creative and beautiful. Get the kids involved. It is a little time consuming with having to freeze all the little dots, but it is so worth it. You can use the basic Dippin’ Dots recipe and add any color or type of fruit and get a variety of flavors and colors in your custom made dippin’ dots.
Since we are nearing the 4th of July, I though it would be appropriate to use the red, white, and blue theme. Thank you for subscribing to my channel. It means so much to me.

White Dots:

  • 1 can unsweetened canned pears, drained (15 oz)
  • 2/3 cup coconut milk
  • 1/4 teaspoon vanilla
  • pinch of salt
  • 2-3 tablespoons maple syrup

Blend all ingredients in the blender until smooth. Pour into home made dipping dot bottle.
Line a baking sheet with parchment paper. Carefully squeeze out the dots.

Be sure to be very close to the tray when gently squeezing the bottle. Lift straight up. Place tray in freezer for at last 2 hours or so.
Carefully remove dots from parchment paper.
Store in a freezer container in the freezer until ready to serve.

Red Dots:

  • 4 cups fresh strawberries (or frozen)
  • 3 tablespoon fresh lime juice
  • 1/2 cup coconut milk
  • 1/3 cup maple syrup

Blend all ingredients in the blender until smooth. Pour into home made dipping dot bottle.
Line a baking sheet with parchment paper. Carefully squeeze out the dots.

Be sure to be very close to the tray when gently squeezing the bottle. Lift straight up. Place tray in freezer for at last 2 hours or so.
Carefully remove dots from parchment paper.
Store in a freezer container in the freezer until ready to serve.

Blue Dots:

  • 1 cup fresh or frozen blueberries
  • 1 can of coconut milk
  • 1 tablespoon maple syrup

Blend all ingredients in the blender until smooth. Pour into home made dipping dot bottle.
Line a baking sheet with parchment paper.

Carefully squeeze out the dots.
Be sure to be very close to the tray when gently squeezing the bottle. Lift straight up. Place tray in freezer for at last 2 hours or so.
Carefully remove dots from parchment paper.
Store in a freezer container in the freezer until ready to serve.

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