1 cup raw cashews
1 cup pitted dates
2-3 ripe frozen bananas
¼ to ½ tsp beet powder (optional)
¼ cup dairy free chocolate chips
For the cookies - Blend cashews and dates in a food processor or high speed blender until they form a sticky dough. (some large chunks of cashews can remain) Remove from the processor or blender and form a ball with the dough. Place the dough between two sheets of parchment paper and roll out with a rolling pin or flatten with hands to about a quarter inch thick. Use a super cool cookie cutter to cut out as many cookies as you can. My little heart cookie cutter made 16 cookies and left a little extra dough for a snack. Place cookies onto a parchment lined cookie sheet and let them chill in the freezer.
For the nice cream - Wash and dry your processor or blender so you can use it for your nice cream! Throw your frozen bananas in there and blend em up, occasionally stopping to scrape down the chunks of the sides of the processor or blender until smooth. Add beet powder (or not!) and blend until pink.
Initial assembly - Scoop the nice cream into a piping bag with a round tip in it (or Ziploc bag, trimming one corner to create a circular hole once filled and zipped) Removing your cookies from the freezer, carefully pipe a layer of nice cream on half of your cookies, and return them to the freezer for about five minutes. After five minutes have passed, remove the cookies from the freezer and carefully place the remaining cookies on top of the nice cream ones, creating sandwiches. You can give them a gentle tap to make sure the nice cream fully meets the cookie, but be super gentle! Return the cookie sandwiches to the freezer once more.
For the chocolate drizzle - Melt your chocolate chips in a non-stick pot over medium heat stirring constantly until completely smooth. (alternatively you can melt them in the microwave in a safe dish, stopping every 20 seconds to stir). Remove from the heat, pull cookie sandwiches from the freezer, and drizzle chocolate with the edge of a spatula or fork onto them. Be as fancy and neat or messy and generous as you'd like, but watch out for melty nice cream! Work as quickly as possible, and pop em in the freezer for as long as possible. Anywhere from an hour to overnight will make them ready to enjoy! (And you will definitely enjoy them...you may not even want to share!!!)
Mary is a friendly, Harry Potter obsessed, yoga practicing human who also happens to be a vegan and a wife and a lover of daily trips to the ocean. She is in love with being alive and free, adventuring as often as possible, attempting to live in a state of near-constant optimism and is convinced that we hold the power to manifest our own wonderful happenings. Follow along on her adventures, and find more vegan recipes too, on her YouTube channel: https://www.youtube.com/veganloveadventure
On why others should eat plant based:
Everyone should eat plant based for three reasons – the animals, their own health and the health of our planet. When you eat a plant based diet, no one has to suffer or die for your meal. The animal thank us; our bodies thank us; and the planet thanks us. If you find yourself wanting to know more about how animals are treated at organic and “free range” farms, please check out PETA’s article (http://www.peta.org/issues/animals-used-for-food/free-range-organic-meat-myths/) entitled, “The Organic and ‘Free Range’ Myths”. If you want to learn more about how consuming animal products affects our health, check out any of Dr. Michael Greger’s videos on http://nutritionfacts.org/ or the pages of his novel, How Not to Die. And if you’re looking to learn more about how eating vegan can save the planet, look no further than Cowspiracy, an eyeopening documentary that you can watch for free on Netflix.