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Vegan Ice Cream Cookie Bar
By: Emily Griffith
Honestly it was hard to come up with a name for this one… It really is a “Crunchy Vegan Ice Cream Adaptogen Cookie Bar” but that’s a mouthful. This recipe was developed in collaboration with two amazing female-owned San Francisco food brands – Completeats Superfood Cookies and Goldmine Adaptogens. Both are seriously amazing.
Author
Emily Griffith
Ingredients
2 cups soaked and drained cashews (soaked at least 30 minutes)
1 cup almond milk (I love Malk vanilla almond milk)
1/2 cup coconut oil, melted
1/4 cup maple syrup
2 tsp vanilla
pinch sea salt
1-2 tsp beet powder
1-2 tsp turmeric powder
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1/2 – 3/4 cups Cacao Lil Bucks sprouted buckwheat
Directions
- Cut the cookies in half and mold and press into the bottom of muffin tins – aim for the cookie layer to be able a quarter to a half inch thick (as you make these more you can adjust on preference – if you find big enough muffin tins you could put the WHOLE COOKIE on the bottom yum).
- In a blender, blend the cashews, almond milk, coconut oil, maple syrup, adaptogen powder, vanilla, and the pinch of salt. Blend until smooooooth.
- Split the cashew blend into two bowls. In one bowl mix with the beet powder to create a lovely pink color — feel free to add as much as you’d like for the taste and color. Then do the same in the other bowl with the turmeric powder.
- Spoon some of the beet mix into each muffin tin, either making it the first layer or putting the spoonful in half of the muffin circle. Then either top with the turmeric spoonful or put it in the other half of the circle, and swirl.
- Sprinkle a nice layer of Cacao Lil Bucks on top.
- Freeze for about 3-4 hours until solid.
- Once frozen I really enjoyed melting dark chocolate and drizzling over with some original Lil Bucks, and then the chocolate solidifies and it’s just so good.
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