Carob & cacao mulberries cookie sandwiches with vanilla coconut ice cream (vegan, raw, gluten &a
Ingredients for cookies:
1 cup tiger nut flour
1 desiccated coconut
1/4 cup of carob powder
1/4 cup of cacao powder (or just 1/2 cup of cacao powder)
1/4 teaspoon sea salt
2 tablespoons of lucuma powder
2 teaspoons of cacao mushroom mix (optional)
1 teaspoon of vanilla powder or extract
1 teaspoon of cinnamon
1/4 cup maple/coconut/rice syrup
1/4 cup cacao dusted mulberries chips or cacao nibs
Place flour, desiccated coconut, carob and cacao powders, lucuma and sea salt in a food processor. Blend until fine.
Next add in vanilla, maple and chips/nibs. Process until the dough sticks together. If too dry, add more syrup or a dash of non-dairy milk.
Either scoop out balls of dough and flatten with your palm or roll out between two sheets of baking paper and using a cookie cutter, cut cookies of your desired shapes.
Place on a dehydrator teflex sheet. Dehydrate at 42 degrees for 12 hours or bake at 100 degrees for 15-20 minutes.
Store in a airtight container in the fridge for up to a week or in the freezer for longer. Enjoy with ice cream or dunked into tea or lattes!
Ingredients for vanilla coconut ice cream:
2 cups of coconut water
1 1/2 cups of young coconut pulp
1/4 cup too maple/coconut nectar
1 tablespoon of vanilla powder or extract
1/4 teaspoon of salt
1 tablespoon of a smooth vanilla protein powder
(optional: 3 tablespoons of melted coconut oil/butter or cacao butter to add even more creaminess)
Blend all ingredients except coconut oil/butter or cacao butter if using until smooth and fluffy.
Drizzle in the oil and blend to incorporate.
If you have an ice cream maker, pour the mixture in and follow the instructions.
If you don't chill, place in the freezer and stir every hour or so. It will take a few hours to reach a creamy texture.
Leave out of the freezer for 20-30 minutes before scooping out to enjoy on its own or with cookies!