Monday, December 15, 2014

Pumpkin Spice and Sweet Potato Pie Ice Cream Sandwhiches

Yes, you read that right--RAW ICE CREAM SANDWICHES! Sorry to raise my voice, but if you can't get excited about ice cream sandwiches..well, what's this world coming to anyway? I made these recipes for a Thanksgivegan potluck. Being the weekend of the Thanksgiving holiday it only made sense to go with two seasonal favorites, so I made a cinnamon almond-based cookies and pumpkin seed cookies, as well as pumpkin spice ice cream and sweet potato pie ice cream. For future reference-this sweet potato pie ice cream is out of this world; make it often, and then sprinkle some coconut sugar crystals on top and go to town! What's better than healthy ice cream that you can feel good about eating (yes, I just put healthy and ice cream in the same sentence, without the word not)?

In and of themselves, all of these steps are very easy, however this recipe takes some time and forethought as you'll need to dehydrate your cookies and freeze up your ice cream. Keep in mind if you are using an ice cream maker, most require that you place the receptacle in the freezer for 12-24 hours to properly chill it. If you are making both of these recipes then you'll also need time for the receptacle to chill again. You'll want to start your ice cream at least 2-3 days ahead of time so it's ready in the freezer when you are ready to make your sandwiches.
Without further adieu... 

The Cookies 

Almond Cookies

 
1 cup almonds 
1/2 cup cashews
1/2 cup agave
1/4 cup dates
1/2 T salt
1/2 T vanilla
1/2 T cinnamon 


Pumpkin Seed Cookies 

1 cup pumpkin seeds
1/2 cup cashews
1/2 cup agave
1/4 cup dates
1/2 T salt
1/2 T vanilla
1 t cardamom 
1nutmeg
1 t clove powder 
 
For either recipe, process ingredients in a food processor until a uniform mixture is achieved. If you want round cookies to bite-sized sandwiches like I made, then shape your dough into little discs and dehydrate for 3-4 hours at 110. Otherwise, using your a non-stick sheet, go ahead and line the tray with the cookie mixture and spread evenly. Score into rectangles halfway through the dehydration process.

The Ice Creams

 

Pumpkin Spice Ice Cream
1 cup coconut meat
1 cup coconut water
1 cup pumpkin seeds
1 cup cashews
1 T Himalayan Salt
1 T vanilla
1 t nutmeg
1 t cardamom
1/2 t clove powder


Sweet Potato Pie Ice Cream

1 cup coconut meat
1 cup coconut water
1 cup cashews
1 cup sweet potato
1 T Himalayan salt
1 T Vanilla
1 T cinnamon

For either ice cream, blend all of the ingredients in a high speed blender, about one minute, until smooth. Add to your ice cream maker and make according to manufacturers instructions.


To Make the Sandwiches
Once your cookies are done and the ice cream is made, a small scooper is perfect to spoon out the ice cream onto a cookie. Add a second cookie on top and squish your scoop of ice cream between the two cookies. It may be helpful to keep your ice cream container in a cold water or ice bath to keep it from melting while you make the sandwiches. Repeat until all sandwiches are made. Eat immediately or put in the freezer until ready. Enjoy at will!



Wednesday, December 3, 2014

Chewy Chocolate Orange Cookies



I love cookies! Come on...who doesn't like cookies? They are sweet, delicious, chewy, crumbly and handheld. This is another super duper easy to make raw food recipe that requires little time and can be recreated in moments with no advanced technique required--and it is delicious. I do use agave in this recipe, but if there another liquid sweetener that you prefer such as coconut nectar, yacon or maple syrup, feel free to substitute instead. Another great swap is to use a 1/2 cup of pitted and soaked dates in place of a liquid sweetener. There is a little coconut sugar in these cookies additionally. Feel free to omit if you like, but these are cookies, so a little decadence is essential.

Chewy Chocolate Orange Cookies

Makes 1 dozen large or 2 dozen medium cookies

2 cups cashews
3/4 cup cacao powder
1/2 cup shredded coconut
 1/2 cup agave nectar
1/2 cup coconut sugar crystals
2 T orange juice
1/2 T vanilla (powder, bean, extract)
 2 t pink Himalayan salt
2 pinches orange zest

Add all ingredients to a food processor and process for about a minute until you have a uniform mixture. Use a cookie scoop or your hands to form into cookies and place on a lined dehydrator tray. Dehydrate for 2 hours at 115 degrees. For a different twist on this treat form into small balls, transfer to freezer to set and then dunk in your favorite ganache/chocolate sauce.


And remember--if you're supposed to be taking photos to share with people, make sure you remember before eating half the cookies...I told you they were delicious!