Do You Want the Ice Cream or the Brownies Right Kow

• total time: 5 hours 5 minutes

Ingredients

1 cup coconut cream, canned (do not shake the can!)

1 cup raw cashews (measured first then soaked)

1 Tbsp instant coffee granules (MUST be instant! No subs or liquids)

1/2 cup coconut sugar, or granulated sugar

1 tsp vanilla extract

Pinch of sea salt

12 oz. dark chocolate chips or chocolate bar

2 tsp coconut oil

1/2 cup roasted almonds, chopped

Directions

First soak the cashews until plump. Do not skip this! Soak in a bowl of water overnight in the fridge, or in a bowl of hot water for 1-2 hours until soft.

Open can of coconut cream WITHOUT shaking the can. Scoop out 1 cup of the cream top. Discard the water at the bottom of the can, or save for smoothies.

Add the soaked cashews and coconut cream into a blender with the instant coffee, coconut sugar, vanilla and sea salt. Blend until fully smooth. Now add a handful of choc chips to the blender and gently chop in.

Pour into silicone ice cream pop molds. Insert wooden sticks.

Place in freezer until fully frozen, about 3-4 hours, up to overnight.

When fully frozen, pop them out and place on a piece of parchment paper.

In a small bowl, melt the remaining chocolate chips with the coconut oil. Chop the almonds into small pieces and mix into chocolate.

Dip and roll each bar into chocolate and place on parchment. Return to freezer so chocolate sets.

Store in freezer in an airtight container. Enjoy right from the freezer!

My favorite fudgy flourless brownies

INGREDIENTS:

2 flax eggs ( 2 Tbsp ground flax meal plus 6 Tbsp warm water, let sit for 5 mins) see note for egg sub*

1 cup natural RUNNY almond butter (just almonds and salt as ingredients. I suggest Whole Foods 365 brand or Trader Joe’s)

1 tsp vanilla extract

6 Tbsp dairy free milk

1/2 cup coconut sugar

1/3 cup cacao powder or high quality cocoa powder

1 tsp baking soda

1/4 tsp sea salt