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.
My boyfriend, Danny, came up with this fun idea! He gave me the idea and then I knew how to make it happen. A simple cookie dough pressed through a spaghetti press made into “noodles”. No cooking required and you can eat it with a fork or out of a muffin liner.
This spaghetti press is the one tool you need to have to make this fun dessert. It’s relatively inexpensive and I think worth it for how fun this spaghetti is. It’s easy to use and clean. I did try adding the sprinkles to the dough the first time and it clogs the holes, so it’s best to just add the sprinkles after pressing through.
Just a handful of ingredients are needed and it mixes together quickly in one bowl.
Natural Sprinkles– I like to use sprinkles that are naturally colored and don’t have soy. Colored Kitchen is my go-to, but they do contain cornstarch so they’re not strict paleo. Do what’s best for you!
Almond extract– this is a key ingredient for this dough! It really gives the cake batter taste and isn’t the same if vanilla is used.
Cashew butter- another nut butter can be used, but cashew is the most mild in flavor and adds great richness.
Maple syrup– this is naturally sweetened with just maple syrup. Although the dessert looks rich, it isn’t too sweet!
This spaghetti is best stored in the fridge, but will stay good at room temperature if left out to serve. While the pictures show it on a plate, to serve, I divided it up in muffin liners so people could just grab one.
I think you’ll love this paleo vegan funfetti spaghetti because it’s simple, sweet, and cookie dough taken to the next level! This is a special recipe to me and I hope you love it just as much as we do. Here are more funfetti recipes to try:
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Paleo Vegan Funfetti Spaghetti
- 1/3 cup cashew butter
- 1/3 cup maple syrup
- 1 teaspoon almond extract
- 1/4 teaspoon salt
- 1 1/4 cup almond flour
- 1 tablespoon coconut flour
- 2 tablespoons dye free sprinkles or more
- 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.
Leave a Comment