Raw Oreo Ice Cream Sandwiches
poshcouture
Posts: 610
This recipe is raw, vegan, no-bake, gluten free, grain free, soy free, dairy free, rich, creamy and delicious!
Raw Oreo Ice Cream Sandwiches
Prep time: 10 Minutes
Yield: Makes 8-9 Ice Cream Sandwiches
Chocolate Cookie Ingredients:
1 1/2 Cups Almond Flour
1/4 Cup Coconut Oil
1/4 Cup Agave Nectar
1/4 Cup Cocoa Powder
1/4 Tsp Baking Soda
Dash of Salt
Vanilla Icing Ingredients:
1/4 Cup Coconut Oil
1/4 Cup Cashew Butter
3 Tbsp Agave Nectar
1/4 Cup Coconut Milk
1/4 Tsp Vanilla Extract
1/4 Cup Shredded Coconut (Optional)
Directions:
Place all chocolate cookie ingredients into your food processor and blend until dough-like.
Remove from food processor, place in a bowl and set in the refrigerator.
Using a clean bowl and blade place all icing ingredients into your food processor and blend until smooth.
Layer chocolate cookie dough into your muffin tins or silicone molds by pressing down and forming a patty.
Top with a layer of icing and then one more layer of chocolate cookie dough.
Press down gently, cover with saran wrap and place in your freezer overnight.
Remove from muffin tin or silicone molds and enjoy immediately.
Tip – Silicone molds work like a dream. The cookies pop right out.
Raw Oreo Ice Cream Sandwiches
Prep time: 10 Minutes
Yield: Makes 8-9 Ice Cream Sandwiches
Chocolate Cookie Ingredients:
1 1/2 Cups Almond Flour
1/4 Cup Coconut Oil
1/4 Cup Agave Nectar
1/4 Cup Cocoa Powder
1/4 Tsp Baking Soda
Dash of Salt
Vanilla Icing Ingredients:
1/4 Cup Coconut Oil
1/4 Cup Cashew Butter
3 Tbsp Agave Nectar
1/4 Cup Coconut Milk
1/4 Tsp Vanilla Extract
1/4 Cup Shredded Coconut (Optional)
Directions:
Place all chocolate cookie ingredients into your food processor and blend until dough-like.
Remove from food processor, place in a bowl and set in the refrigerator.
Using a clean bowl and blade place all icing ingredients into your food processor and blend until smooth.
Layer chocolate cookie dough into your muffin tins or silicone molds by pressing down and forming a patty.
Top with a layer of icing and then one more layer of chocolate cookie dough.
Press down gently, cover with saran wrap and place in your freezer overnight.
Remove from muffin tin or silicone molds and enjoy immediately.
Tip – Silicone molds work like a dream. The cookies pop right out.
0
Replies
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Saving this for later! Sounds really good. Really rich, but good haha thanks for the recipe.0
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