Hello and happy Tuesday! Last night Nathan and I both enjoyed fabulous meals at a local restaurant in downtown Columbus. I didn’t take any pictures so you will just have to trust me that the presentation was beautiful! Going to nicer restaurants always makes me want to go a little more gourmet in the kitchen 😉 On the menu tonight is lentil patties with a maple apple spread so we will see how that turns out =)

But anyways onto this lovely raw challenge put on by Lisa of vegan culinary crusade and Nicole of a dash of compassion. The challenge was to create a raw version of the much beloved (but seriously lacking in nutrition) ice cream sandwich. I have to be honest I rarely make up my own recipes from scratch, so I was a little nervous. But these turned out great and I had lots of fun! I find it can be hard to go wrong with a raw dessert =)

Cookie Layer:

  • 1 cup raw oat flakes
  • scant 1/2 cup of raw almonds
  • 1/2 tsp cinnamon
  • 1/4 tsp ground allspice
Pulse in a food processor until fine and crumbly. Then add:
  • 1 1/2 TB raw shredded coconut
  • 1 TB maple syrup
  • 1 1/2 medium grated carrots or 2 small
  • 1 1/2 TB of raw cashew butter
  • a few splashes of vanilla
Mix in the food processor until everything sticks together in a ball. If this does not happen, check the mixture and see if you can press it together with your fingers. If so, press the mixture into a ball of dough. If not try adding more maple syrup in case the mixture is too dry.
Roll out the dough 1/8 inch thick. Use a cookie cutter to cut these into the desired shape/size cookie you prefer =) Lay out each cookie on a plate (not touching each other if possible) and stick in the freezer for 25-30 minutes or until firm.
Ice Cream Recipe:
  • around 1/4 cup of oat milk (or other nondairy, raw milk)
  • 1 TB +1 tsp maple syrup
  • 4 TB shredded coconut
  • 4 TB ground chia seeds
  • 8 dates, roughly chopped
  • 1/2 tsp vanilla
  • 1/8 tsp allspice
  • 4 TB cashew butter
  • 1/8 tsp of chili powder (optional)
  • 1 tsp cinnamon
  • 2 frozen bananas peeled and cut in half
1. Blend everything together in a vitamix or other sturdy blender. I did not make mine smooth because I like a more textured ice cream. =)
Assembly is very easy. Just take the cookies out of the freezer, fill them with the ice cream and stick them back into the freezer until the whole sandwich is fairly firm. (it only takes about 15-20 minutes) I thought that these were very yummy, they reminded me of date nut pudding! Nathan liked them too but said that he would have loved even more ice cream in the middle, so I might try doubling the ice cream recipe next time =)
Hope that everyone is having a lovely Tuesday. I just got done with a quick mile run and I need to do some ab exercises yet. Lunch today will probably be a peanut butter green smoothie since I haven’t had much time in the kitchen since we’ve been back from vacation. Nathan is working on some organizational stuff, which I am very grateful. Enjoy the warm weather!