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Ice Cream Sandwich Cookies from a Dash of Compassion.

April 30, 2011

Ice Cream Sandwich Cookies from a Dash of Compassion.

  Ice Cream Sandwich Cookies

I think we all owe Brittany a round of applause for gathering together an incredible number of enthusiastic bloggers to participate in April in the Raw. I know all the contributions have been joyously received and appreciated. Not only are the recipes delicious, beautiful and creative, they are filled with homemade love and healthy ingredients, which make them even more special.
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For those of you who don't know me, I'm a creator of raw, vegan desserts and the voice behind A Dash of Compassion. In my baking journey, I have come to love raw desserts because they are one of the healthiest and most creative dessert choices available.
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Ideally, the ingredients used in raw dessert-making are fresh, minimally processed and in their natural, nutrient-rich state. It's quite amazing to see the miracles that occur when these ingredients are soaked, blended, whipped, frozen and dehydrated to form delicious cakes, tarts, cookies, brownies and ice cream. As I've learned, the possibilities are endless with what can be created when combining simple raw techniques with a wide variety of healthy, whole foods.
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 Ice Cream Sandwich Cookies

Ice Cream Sandwich Cookies

Today, I'd like to share a raw version of one of my favourite childhood treats: ice cream sandwich cookies. When I was young, I could have eaten an entire box of frozen Oreo cookie sandwiches without hesitation or any inkling of how much sugar or other unknown ingredients were in them. But that was then, and this is now. I'd much rather indulge in a healthier version, like these ones.
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I made two delicious flavours here, both using fresh avocado as the "ice cream" base. The chocolate avocado version is definitely my favourite, but if you're up for trying a new, very colourful flavour combo, the avocado mint flavour is for you! I was pleasantly surprised when I discovered the avocado keeps its beautiful green hue when frozen. So, my only advice is to make sure you keep the filling frozen rather than refrigerated, or else it will turn a very unappealing brown. The rest of the process is surprisingly easy. The only tough part is waiting for the cookies and filling to firm up in the freezer before eating them, but these babies are definitely worth the wait. This recipe makes four large cookie sandwiches. Enjoy!
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 Ice Cream Sandwich Cookies

Ice Cream Sandwich Cookies

Raw Sandwich Cookies

Chocolate Cookies:

3/4 cup almond meal

1/4 cup raw buckwheat groats, ground (or more almond meal)

1/2 cup raw cacao powder

1/2 cup chopped dates, soaked until soft

2 tbsp raw agave nectar

1 tsp vanilla extract

pinch of sea salt

 

1. In a food processor, pulse the almond meal, buckwheat and cacao powder just to combine.

2. Add the chopped dates, agave, vanilla and salt and process until a soft dough ball forms. If it doesn't, add water 1 teaspoon at a time until a ball forms.

3. Using a rolling pin, roll out the dough in between 2 pieces of parchment paper into a thin, even layer. Remove the top sheet of parchment paper and use a cookie cutter to cut out round shapes. Carefully transfer them to a cookie sheet covered with parchment paper. Place the sheet of cookies in the freezer for at least an hour to firm up.

4. To assemble, spread a thick layer of the chocolate or mint filling (recipes below) on a cookie and place another cookie on top, pressing down gently. Roll the sides of the ice cream sandwich in cacao nibs or nuts to coat. Repeat with remaining cookies. Refreeze for at least an hour before serving. These can be stored in the freezer for a longer period if tightly wrapped with plastic wrap and parchment paper.

 

Filling option #1: Avocado Mint

2 ripe avocados, skin and pit removed

1/2 cup fresh mint leaves, chopped

1/2 cup raw agave nectar

1 tbsp fresh lemon juice

1 tsp pure vanilla extract

1/2 tsp pure mint extract

1/4 cup coconut oil, melted

1. Blend together all ingredients, except the coconut oil, in a high-powered blender until smooth. You may need to stop occasionally and scrap down the sides.

2. Add the coconut oil and blend again until combined and smooth.

 

Filling option #2: Chocolate Avocado

2 avocados, skin and pit removed

1/2 cup raw agave nectar

3 tbsp natural almond butter

1 tbsp pure vanilla extract

1/2 cup raw cacao powder

2 tbsp coconut oil, melted

1. Blend together the avocado, agave nectar, almond butter and vanilla until smooth.

2. Add the cacao powder and coconut oil and blend until combined and smooth.

 

Brittany Angell
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2 Layer Mango- Kiwi Raw Cheesecake (Gluten/Dairy/Corn/Soy/Egg Free, Vegan)

April 24, 2011 / 5 Comments

2 Layer Mango- Kiwi Raw Cheesecake You may remember a few months back that I posted a recipe for Raw Kiwi- Lime Cheesecake. Shortly after the creation of that recipe I put on a Vendor/Wellness Fair in my area. For this event I made a fun variety of 100’s of desserts. Knowing just how good… Read More ›

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April in the Raw- Recap of Week Three.

April 23, 2011 / 3 Comments

Happy Saturday Everyone! Notice I’m not saying Happy Friday.. Yes this post is a day late. It was worth the wait. Im confident in that- You will be sure to enjoy the recipes shared this week!   April 15th- Shirley From Gluten Free Easily Kicked off the week with Frozen Orange Kisses. Saturday, April 16th;… Read More ›

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April 19, 2011 / 23 Comments

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April 17, 2011 / 5 Comments

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April in the Raw-Recap of Week Two.

April 14, 2011 / 4 Comments

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Gluten Free Bacon and Sage Popovers (Gluten/Dairy/Soy/Corn Free)

April 12, 2011 / 11 Comments

Gluten Free Bacon and Sage Popovers

These might be one of my favorite created recipes to date. They were outstanding. The Bacon and Sage flavor took these popovers over the top. I must warn you- they are addicting. It will be extremely hard to just have one. The fact that they are light only encourages one to eat.. the entire pan. (yes- I did this.. I felt some guilt- but it just kind of happened- I did manage to reserve one for my husband to taste test) He was equally impressed with their flavor. Needless to say these will be a regular thing in our house from here on out.

I created this recipe with Brunch in mind- however they would work excellent served alongside just about any lunch or dinner. Use these in place of dinner rolls or serve them alone with a fun beverage. In the future I plan to serve them alongside red meat, roasted vegetables and a glass of wine.

Popovers are simple to make as long as you follow a few cardinal rules:

ALWAYS preheat your oiled popover pan or muffin tray.

Use a blender to make the batter.

Do not open the oven during the cooking time as this could cause your popovers to fall.

Serve the Popovers HOT fresh out of the oven!

Gluten Free Bacon and Sage Popovers

Gluten Free Bacon and Sage Popovers

Spring Minestrone

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April 10, 2011 / 2 Comments

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April in the Raw; Recap of Week One.

April 8, 2011 / 7 Comments

What a WONDERFUL event this has been so far. I knew that this group of bloggers would be sure to Impress- But Impress to this level? I have been completely blown away. Each day as I excitedly headed over to the designated site my heart skipped a beat or two when I saw what these… Read More ›

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Gluten Free Deep Dish Chicago Style Pizza Crust (Vegan)

April 5, 2011 / 30 Comments

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Seasonal Sunday (04-03-11)

April 3, 2011 / 10 Comments

Happy Seasonal Sunday!! Sorry to Anyone that tried to come link up last Sunday- I was hacked and shutdown for several days. So Its spring. Its really spring- its getting a little warmer here in Rochester Ny. The last several mornings I was awoken by a piercing bright light in my eyes coming through our… Read More ›

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RAWsome Garden Burgers with all the fixings from Robyn Boyd

April 2, 2011 / 9 Comments

 RAWsome Garden Burgers

Today I am SO honored and pleased to be sharing Several recipes from the Author of “RaweSome Recipes” Robyn Boyd. It has been a pleasure connecting with Robyn. She has a great Story – She took her health issues into her own hands and that is always a beautiful and inspiring thing. I love this quote by Robyn:
“My slogan is: “Don’t make food your religion, make it your wisdom”. What I have been shown, is that the choices we make in our food selections can absolutely have a direct impact on our bodies, minds and overall well being. But more importantly I was shown, in my long recovery process, that it is the renewing of our minds that truly sets us free. We can eat the purest, most wholesome, immune building foods yet if our minds are filled with negative, fearful, bitter thoughts, we can cause much internal damage. We are not any more spiritual or closer to God because of what we eat. However, making wise, informed food choices can clearly impact our energy, clarity of mind, and immune systems. “
So without further Ado- Meet my Brilliant New Friend Robyn Boyd:
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Ok… I know we are barely pulling out of winter into spring but hey I’ve got tomatoes and coconuts on the brain.
Two weeks ago I taught a workshop on “dehydrator delights” and I made some garden burgers. I must have been on a roll because I was playing in the kitchen trying to come up with condiments for the burgers and was absolutely jazzed with what seemed to effortlessly come through my recipe dream mind! I now am the proud creator of a mayonaise that is dairy, soy, egg and oil free (aside from the oil in the mac nuts)! Could not be happier with this mayo. As if I wasn’t happy enough that day, I also stumbled on an idea for a bar-b-q ketchup. Still hungering for warmer days and the foods we love to eat in the backyard, the bar-b-q smokey flavors were wafting through my thoughts. I’m loving these two condiments and it is funny how they can make such a difference to many raw food creations. I wanted to offer you something today that you could use in many contexts. Raw mayo and ketchup… what a concept!

I taught another workshop this past Sunday called “Going Coconuts“. We made a five course meal using young Thai coconuts. I couldn’t resist sharing this one with you as well, just because it is easy, fun and such a hit!
Eat well and be well!
Cheers,
Robyn Boyd

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Decadent 16 Layer Cacao & Peanut Butter Raw Cake

April 1, 2011 / 34 Comments

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