Chocolate Cookies
I made these before, as chocolate chip cookies but my newly found allergy to cane sugar left me with no viable chocolate chip options. So plain chocolate it was!In a bowl Mix:
1 cup almond butter (raw, unsweetened)
1 organic egg
1/4 cup raw organic honey
1/2 tsp Baking Powder, Aluminum Free
12 tsp sea salt
2 Tablespoons Raw Cacao Powder
.Spoon onto baking sheet lined with parchment paper and flatten with the back of a spoon.
Bake them at 350F for 10 minutes and then carefully remove them and place on a cooling rack. Recipe yields about 11 cookies.
Once they have cooled to close to room temperature, place them in the freezer while you get the ice cream started.
Strawberry Lemon Paleo Ice Cream
1 can full fat Organic Coconut Milk, unsweetened
1 Tablespoon fresh lemon juice
1 Tablespoon organic raw honey
1/2 tsp sea salt
In a large bowl place the strawberries, rinsed with stems removed. Using a masher (I used my metal potato masher), mash them up to a mostly liquid consistency. Gently stir in the other ingredients until completely blended together.
Pour into your ice cream maker (I use a counter-top Cuisinart one, the kind where the bowl goes in your freezer until you are ready to use it). It takes about 20-30 minutes to get the ice cream to set-up to a good consistency.
Once the ice cream is ready, spoon it onto one of the cookies and then place another on top. Put the cookies immediately back into the freezer. Let them set for about 1 hour in the freezer (or you can eat them right away and have them be just as delicious but significantly messier) before serving. Any leftover ice cream can be eaten right away or stored in an air tight container in the freezer. To re-thaw, let it set at room temp for about 10 minutes for best texture.
These ice cream sandwiches were a HUGE hit with my family and met all of our dietary requirements: gluten-free, grain-free, dairy-free, peanut-free, sugar-free, oat-free, etc. I hope that you enjoy them as much as we did!
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