Ingredients (for cookies) –
1 1/2 cups organic almond butter
1 cup organic peanut butter
1/2 cup organic coconut palm sugar
4 Tablespoons flax seed ‘egg’ (1 Tbsp flax meal to 3 Tbsp water per ‘egg'. Blend and let rest 5 mins’)
1 teaspoon organic vanilla
2 teaspoon Pamela’s Gluten Free Not Xanthan/Not Guar gum
4 teaspoon organic unsulfured molasses
1 teaspoon baking soda
1/2 teaspoon salt
8 ounces Navitas raw cacao nibs
Preheat your oven to 350 degrees.
Place all the ingredients except the chocolate chips in a mixer bowl and mix on low speed until combined. Add the cacao nibs, stirring gently until they are incorporated into the batter.
If making cookie balls: roll approx. 1 Tablespoon of batter into a ball in your hands. Place on a cookie sheet lined with parchment paper. Bake for 12 minutes. Let cool, then serve.
If making pan cookies: line an 8 x 11.5 inch baking dish lined with parchment paper. Spoon all of the batter into the dish and press the batter until it is evenly spread. Bake for 15 minutes. Let cool, then serve.
Ingredients (for ice cream) –
3 bananas, peeled and cut into 1 inch chunks, then frozen
3 Tablespoons organic raw cacao powder
1/4 cup organic peanut butter (if desired)
Organic almond or coconut milk (see below for amount)
The day before making your ice cream, spread the peanut butter (if using) on a sheet of parchment paper until it is about ¼” thick, then place in freezer. Also prep and freeze your bananas. About an hour before serving, put the bananas and cacao powder in a blender or food processor and blend until smooth. If too thick, add some almond/coconut milk, 1 teaspoon at a time, until it resembles the texture of soft-serve ice cream. Spread 1/2 of the mixture in a glass bowl, then place your frozen peanut butter on top, and then layer the remaining banana mixture on top of that. Place back in the freezer until ready to serve.