Have you ever entered a cooking challenge? If you have not, you must try because they are so much fun and pretty addictive. Last time I got to enter a raw cake pop challenge and I was totally obsessed with it for a couple of days. It was so much fun and it kind of pushes you out of your comfort zone and gets the creative juices going.
I was planning on entering the 5 in 5 Raw Chef Contest this week, but did not make the deadline. However I caught a glimpse of some awesome Raw Ice Cream Sandwiches over on Rawkinmom blog the other night and I felt a twinge of sadness that I didn’t enter. So I jumped over to Nicole and Lisa’s Blog and found that I still had a little bit of time…less than one day.
So I decided to try and race against time and get one in before the deadline. So here it is:
1 cup raw hazelnuts
5 tbs raw cacao powder
1/2 tbs lacuma
3.5 tbs agave
5ml Vanilla powder
10ml ground flax seed mixed with 2 tbs water
Blend hazelnuts in your food processor until they are a fine powder. Add cacao, lacuma, vanilla powder and pulse. Add agave and flax mixture and process until mixture forms a dough. Take dough out and either roll into little balls and flatten into circle shaped cookies. The alternative way is to roll out the dough which you can place between two teflex sheets from the dehydrator. Note: rolling produces a thinner cookies, while rolling into a ball technique creates a thicker more rustic cookie. Dehydrate at 105 for 3.5 -5 hours depending on your preference. I dehydrated mine for 5 hours.
Vanilla Ice Cream Filling
1 cup homemade almond milk
( To make almond milk take one cup of almonds to 1 and half cups water. Blend & strain)
5ml vanilla powder
30 ml maple syrup ( or 30 mls agave. I used maple syrup)
Blend in Vitamix and then freeze well. Use cookie cutter to cut out ice cream patties for a perfect circle. Or pulse in the food processor a few times to get a softer fluffy texture.