I recently found myself shopping at Whole Foods Market…on an empty stomach. As I’m sure many you know, this usually leads to impulse buys and purchasing pricey snacks. I’m usually not a big fan of faux meat or cheese (although I do love homemade cashew cheese) but when I spotted Daiya Vegan Cream Cheese I was certainly intrigued.
When I got home and unpacked my bag I wasn’t quite sure how I would use the cream cheese but I quickly decided that a sweet treat was in order. I recently posted a recipe for Chickpea Chocolate Chunk Cookies and I decided to make an even more chocolatey variation of this recipe using black beans. These Double Chocolate Cookies with Cream Cheese Frosting are full of flavor and I’m super excited about how they turned out. As you may know, I’ve been contributing article to MindBodyGreen.com and you can find the full recipe for the cookies here.
Later on in the week I whipped up a quick savory snack using some of the leftover cream cheese. I’ve made this rice cake combo before using tahini but the cream cheese adds a little bit of a different flavor that was actually really nice. This Avo-Rice Cake Snack is the perfect pick-me-up for a mid-afternoon energy slump!
Avo-Rice Cake Snack
makes 2 servings
What you’ll need:
- 2 rice cakes (I used the Tamari Sesame flavor)
- 2 tbs Daiya Cream Cheese
- 1 avocado, sliced
- 1 tbs cacao nibs
- dash of sea salt
- Spread cream cheese on rice cakes. Top with avocado. Sprinkle with cacao nibs and sea salt. Enjoy!
Have you tried Daiya cream cheese? I would love to hear your favorite recipe for it!