Coconut Clouds

I call these "clouds" because they are light and fluffy-and sweet! This is one of my simplest, and tastiest, recipes, I think!

200g Desiccated Coconut
2-3 (to taste) Heaping Tablespoons Agave Nectar
3 teaspoons Virgin Coconut Oil
1 tsp Date Sugar
About 1/4 Tsp Freshly Squeezed Lemon Juice
1 Small pinch Salt (Optional)

Everything goes in the food processor at high speed. Leave blending until everything is thoroughly incorporated. Use a measuring spoon to make sweetie balls. 

Ice Cream Fudge COOKIES

Yes. You read that correctly. Ice Cream Fudge Cookies. This is basically a spin off of my Double Chocolate Ice Cream With Fudge Sauce, but I think it tastes even better!

120 Ml (1/2 Cup) Corn Flour
120 Ml (1/2 Cup) Other flour---you can use ground oats if you like, but I used Dove's Gluten Free White Flour.
60 Ml (1/4 Cup) Cacao or cocoa Powder
1/2 Sun Dried Vanilla Bean pod (sub with a teaspoon or so vanilla extract if you like)
1 Tbsp Arrowroot Powder
2 Pinches of Date Sugar, optional
3-4 Dried, Pitted Dates
60 Ml (1/4 Cup) Rice milk (or oat milk, or breast milk, whatever)
3 Tbsp Maple Syrup
2 Tbsp Freedom Natural Sweetener (a syrup made from dates & grapes, you can sub maple syrup or agave if you like)
1/2 tsp Virgin Coconut Oil
OPTIONAL:
6 Pecans
A chunk or two of vegan chocolate
A swirl of peanut butter

Starting with the dry ingredients, blend together in a food processor. Now add the wet ingredients and blend. This will require a bit of stirring because the ice cream tends to clump together like a clay. When it is well mixed, heap it onto the counter and form a log. Roll it so that it has an ovular shape, and cut cookies from it. It should be firm enough to do this without freezing. Now, allow your cookies to freeze for about an hour. In the meantime, make a Raw Chocolate Fudge Sauce-this is optional but, I cannot recommend it enough. You can eat the cookies on their own with fudge spread over them, or you can sandwich them together, up to you. These are seriously chocolatey and yummy.

Salmonella free COOKIE DOUGH!!! :)

I got the inspiration for this from the awesome vegan dessert blog, Chocolate-Covered Katie's most popular post. However, her recipe wasn't working out for me for some reason, so I completely reinvented it working around a couple of same base ingredients.

1 Can of Chickpeas, Drained (Yes, you read that right. Chickpeas. Garbanzo beans.)
2 1/2 Tablespoons Nut Butter of your choosing
2 Tbsp Sunflower Oil
About 120 Ml (1/2 Cup) Sweetener-I used a combination of Agave & Maple Syrup
145 Ml (or a little over half a cup) Rolled Porridge Oats (Oatmeal)
1 Sun-Dried Vanilla Bean
1-2 Tbsp Rice Milk
1 Tbsp Gluten Substitute (I used Orgrans' G-F Gluten Substitute)
1 Tbsp Cornflour
1 Tbsp Arrowroot
1/2 Tbsp Date Sugar (Optional)
1/8 teaspoon Baking Powder
1/8 tsp Fleur De Sel/Sea Salt

Everything goes into the food processor at high speed. Leave it on for a few minutes, stir periodically. You may do what I did and add some vegan chocolate chunks, or you can stir in some cinnamon. Freeze for 20-30 minutes if you want it a bit thicker.
Makes a huge bowl of cookie dough-divide between 2-4 people. Yum!!

Dark Chilli-Chocolate Balls

2 Heapin' handfuls of Desiccated Coconut
3 Handfuls of Dates (if I had to guess I would say 240 ml/1 Cup)-Dried & Pitted
5 Pecans (you may omit this if you are allergic but I think they make it much nicer)
2 Tbsp Wholenut Peanut Butter (regular will do in a pinch, but whole nut is less sweet so if you use smooth ect reduce the sweeteners that you add)
2 1/2 Tbsp Cocoa Powder (I prefer cacao as it is raw, but we are broke and cocoa powder is cheaper.)
2 Pinches Date Sugar
2 Pinches of Chilli Powder(or about 1/8 to 1/4 Teaspoons)
3/4 Tbsp Maple Syrup

Everything goes in the food processor. Add dates & coconut first, grind them on hi-speed, then rinse the pecans to remove the enzyme inhibitors and then add them...and then everything else, one by one blending each time you add an ingredient. I used 1/2 Tbsp to scoop it into balls but any size spoon will do. Yumm! I missed chilli chocolate-not anymore!