This recipe is gluten free, dairy free and refinied sugar free! What a win!
1/3 cup creamy nut butter: I used peanut butter!
1 1/2 cup almond flour
1 tbsp coconut flour
1 tbsp vanilla vegan protein: I used Naked Harvest's Vanilla Pancake Batter Thrive Plant Protein - Use code 'GENE' for 15% off!
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1 tsp pumpkin spice: I simply mixed togther 1/2 tsp nutmeg, 1/2 tsp cinnamon, 1/2 tsp cardamon.
1/3 cup maple syrup: Date syrup, rice malt syrup or honey would work well too.
3 tbsp coconut oil: Melted
2 cups vegan vanilla ice cream
Halloween sprinkles: This is optional, but I highly reccommend ;)
How to make:
Preheat oven to 180 degrees celsius and line a tray with baking paper.
In a medium bowl, whisk together egg, nut butter, vanilla, coconut oil and maple syrup.
Once combined and in the flours, protein powder salt, and baking soda.
Leave this mixture in the fridge for 5 minutes to set and become less sticky.
Once set, using a cookie scoop or your hands roll the mixture into 10 little balls, 3 inches apart and flatten slightly.
Bake for 8 - 12 minutes or until lightly golden.
Leave to cool for 10 - 15 minutes after baking.
Once cooled, spoon on the ice cream ensuring it's thick enough to roll in the sprinkles. ( I ended up using a cookie cutter for the ice cream, to make sure it was the perfect size)
Set in freezer for another 10 minutes and enjoy!
These melt quickly, so kae sure they're kept in the freezer!
They can last up to 2 weeks in the freezer!
If you do decide to try this recipe (which I highly recommended, as it's delicious!) please send me pictures, or post on your Instagram story and tag me! I'd love to see everyone's versions!
Lots of love and happy ice cream sandwich making! Gené xx