Cookie Dough Bites

Cookie Dough Bites

I don’t know about you but cookie dough bites and a good movie with popcorn are my go-to choices. I’ve created with my friends at EatPastry these fun bite-sized cookie dough bites with their non-GMO, vegan, egg and dairy free cookie dough. It’s super convenient if you are looking for some quick homemade cookies at home. Using the dough to create other favorite indulgent treats is the perfect way to be creative. Feel free to give this recipe a try, they sell at Whole Foods and other locations, which you can search for on their site.

Yields 20-25 cookie dough bites


1 tub eatpastry cookie dough

1 cup chocolate chips of choice

3-4 Tbsp. coconut oil or plant-based butter

Coarse rock salt, to garnish (optional)



  1. Using a 1/4 tsp., scoop the dough into small rounds and set onto a parchment lined baking sheeted.
  2. Place into the freezer until they are semi frozen, roughly 20-25 minutes.
  3. In a glass bowl, add chocolate and coconut oil.
  4. Bring a sauce pot filled a quarter of the way with water to a simmer. Place the glass bowl on top and melt chocolate until smooth, stirring occasionally. Remove from heat.
  5. Take the cookie dough bites out of the freezer and dip them into the chocolate and place back onto the baking sheet.
  6. Place in the refrigerator until chocolate sets, roughly 30 minutes.
  7. Serve as a snack or on top of ice cream.

Chef’s tip: These can be kept in the fridge for up to a week.

Party Size Hummus

Original Hummus

Original Hummus

Have you ever wondered about how it would feel to make your own hummus in your own rather than going to a store? What if I told you that nearly all of the ingredients to make this hummus could be bought from an online Food Vitamin, Mineral and Herb store called Vitacost.com. This amazing company not only has a wide variety of options available to purchase, but they have crazy deals and great fast and free shipping on $25+ orders of Vitacost brand products. With this recipe, you’ll be the snack-sation of any party! Feel free to add your own toppings as well to this hummus and get creative, I hope that you enjoy it as much as I do.

Original Hummus

Yields 24 servings


6 cups Vitacost Garbanzo Beans 

3 Tbsp. filtered water

1 cup Vitacost organic tahini 

2 garlic clove, minced

2 tsp. cumin

1 cup lemon juice

1 Tbsp. avocado oil

1-1/2 tsp. Vitacost Himalayan Fine Pink Salt

paprika to garnish, optional


  1. In a food processor, combine the chickpeas, tahini, lemon juice, garlic, salt, and cumin.
  2. Set to high and slowly add the avocado oil and water until the right consistency has been achieved.
  3. Serve with paprika or other toppings of choice. Enjoy with fresh pita or a vegetable platter

Chef’s tip: This recipe makes for a lot of hummus, if you would like to cut it in half or even in quarters, please do so!

This recipe is sponsored by Vitacost.com

Dehydrated Granola with Seeds

Homemade granola - The Vegan Rhino

Photo Cred: Jermaine Bullard

Granola is a great snack or topper for your dairy-free yogurt, overnight oats, or smoothies. When making your own mixture of granola, you get to personalize it:  adding seeds, dried fruit, nuts, superfood powders, and more. The two kinds that I have made are: an original flavor and a chocolate flavor (using cocoa powder).


Photo Cred: Jermaine Bullard

Yields 32 oz granola


4 cups Bob’s Red Mill Organic Rolled Oats Gluten Free – Quick Cooking

1/2 cup spaghetti squash seeds

1/8 cup Spicely Organics Black Sesame Seeds Jar

1/2 cup Vitacost Certified Organic Maple Syrup Grade A – Non-GMO

1/2 tsp Vitacost Himalayan Pink Salt- Fine

1 cup dried cherries

1/4 cup Hersheys Cocoa Powder


  1. In a large mixing bowl, combine all above ingredients until thoroughly mixed.
  2. In your dehydrator, set temperature to 115 degrees and set timer for 6-8 hours or until granola is slightly hard. Remove granola from dehydrator trays and break into bite size pieces. Store in air tight container.
    • Oven method: Place granola mixture on slightly greased baking sheet. Set oven to lowest temperature setting and allow to bake until slightly golden. Remove and break up into pieces and store in air tight container.


Chef’s tip: If you would like to add cocoa powder to the recipe, you can split the batch in half. Add 1/4 cup of cocoa powder to begin and see how much more to add. Just note you may need to add more maple sugar to sweeten the chocolate powder.