This is what I’m making this morning. I found this recipe from a fellow vegan blogger and it looks yummy. I found another recipe that takes cookie dough like this and makes little balls of it and mixes it in with non-dairy raw ice cream (frozen bananas, agave, vanilla, almond milk) to make cookie dough ice cream…..yum!
Ingredients (12-14 bars)
- 1/2 cup raw cashews (see note for nut-free version)
- 2 tbsp hemp seeds (try flax seeds or sesame seeds if you don’t have hemp)
- 1/8 tsp sea salt (scant)
- 3/4 -1 tsp cinnamon
- 1/2 cup rolled oats (use certified gluten-free for gf option)
- 1 cup pitted dates
- 1/2 tsp vanilla
- 2 tbsp shredded unsweetened coconut
- 1-2 tbsp miniature non-dairy chocolate chips (optional)
In a food processor, add the cashews, hemp seeds, salt, cinnamon, and oats and whiz (this recipe is from a fellow blogger from another country :))until crumbly. Add the dates and vanilla, and whiz again for a minute or more. It will appear as if nothing is happening at first, that the mixture is just whirling around in crumbs, but soon it will start to become sticky. When you see it start to become a little sticky, add the coconut and chocolate chips and process again (if you have larger chocolate chips, add them a little earlier, to help break them up). Continue to process until it forms a ball on the blade. Stop the machine and remove the dough. If making bars: Line a loaf dish with parchment paper along the bottom and up the sides. Press the mixture into the pan, to even and smooth out (using a piece of parchment helps to press the mixture). Refrigerate for an hour or more to chill and set, and then cut into squares/bars. If forming in balls: Take small coops of the dough (a couple teaspoons in size, and roll in your hand. Repeat until you have rolled all of the dough. Refrigerate for an hour or more until chilled.
Choosing healthy living over dying 🙂