So, I diligently prepared. I had my notes. I had my ingredients. I had my hand mixer. I was ready.
I stood up in front of my classmates, and in my best 4-H speaking voice, I demonstrated all the steps to make Toll House chocolate chip cookies. And, like any good demonstrator, I ended by asking, “Any questions?”
Hands shot up all over the room. Hands attached to smirking faces. Giggling mouths. Snarky looks. Oh oh.
Nervously I called on someone in the front row. He asked, “How can you call those chocolate chip cookies when there aren’t any chocolate chips in them?”
I looked down at my bowl and discovered that I had failed to add the final ingredient. The shame! The horror!
Apparently, I’m destined to relive sixth grade. These raw ice cream sandwiches are supposed to have cacao nibs in them. Look closely. Go ahead.
Yah, you guessed it. I forgot to add them to the cookies.
But, unlike when I was in sixth grade, there’s no shame or horror this time. This time, I improvised – and pressed the cacao nibs into the edges of the cookies instead. Voila!
The kiddo says these are better than my Triple B Bites, and I have to agree. Even without the cacao nibs.
Coconut Cacao Nib Ice Cream Sandwiches
1/2 cup (80 g) raw almonds
5 (22 g) raw Brazil nuts
1/2 cup (68 g) packed pitted dates
1/2 cup (32 g) unsweetened dried shredded coconut
1 t. vanilla
1/8 t. salt
1 T. raw cashew or almond milk (approximately)
2 T. cacao nibs
In the bowl of a food processor, pulse the nuts, dates, coconut, vanilla and salt until crumbly. Add the cashew milk and process until dough clumps together. (You may need to add a little more or less cashew milk, depending on how moist your dates are.) Stir in the cacao nibs. (No really. Do it. It’s better that way.)
Divide the dough into 8 parts. Press each part into the bottom of a silicone muffin pan. Place in freezer while making ice cream.
Banana Coconut Ice Cream
Meat from 1 young Thai Coconut (75 g)
2 small frozen bananas (130 g)
1 t. vanilla
Pulse all ingredients in the bowl of a food processor until creamy.
To assemble pop 4 of the cookies out of the muffin pans. Leave four in. Place a scoop of ice cream on top of each of the four cookies in the muffin pan and top with another cookie. Freeze for 20 minutes. Remove from freezer and smooth edges with a knife. Wrap each sandwich individually and return to freezer until fully frozen.