Sunday, December 28, 2014

Thin Mint Cookie Crumble with Banana Peanut Butter Ice Cream

Ohhh yes - this is happening.

This was adapted from Chocolate Covered Katie's thin mint brownie recipe. And yes, it's completely vegan and sugar-free...

...and I'm in love. There's no cooking times, no messing around with extra pans; just a quick and YUMMY way to get some chocolate in ;)

But first, can we talk about how I used to make cookies?

Hubby and I were cleaning out our cupboards this morning and I found a few recipes of baked goods I used to make just two short years ago. I was appalled!

1 1/2 cups of sugar?! YIKES!! No wonder I was struggling with mood swings, acne, depression, etc! Now that we're sugar-free, we're far from perfect, but things have seriously improved! This is about a LIFESTYLE change - small changes over time = huge results! For example, in the above recipe, I could swap out sugar for honey, and add applesauce (instead of butter) in to see what the consistency would be. :) It's all about making a healthy lifestyle work for you!

SO! What you need for this HEALTHY thin mint cookie crumble recipe!

Thin Mint Cookie Crumble
  • 1 cup walnuts
  • 1 and 1/3 cups pitted dates (Katie highly recommends Sunmaid, because they’re softer.)
  • 1 tsp vanilla extract
  • 5 tablespoons cocoa powder
  • tiny dash of salt
  • 1.5 Tbsp honey
  • A few drops pure peppermint extract
  • Optional: for even more chocolate flavor, add cacao nibs.
Combine all ingredients, using a food processor. Pour onto a cookie sheet, and press down, if desired, or you can do what I did, and just allow it to stay in crumbles. :)

Peanut Butter Banana Ice Cream

2 bananas, sliced and frozen
2 Tbsp Peanut Butter

Combine both the bananas and the peanut butter in a food processor. Whip until it's of ice cream consistency (you may need to add a Tbsp or so of almond milk or other safe milk).

Serve Cookie crumble over ice cream and enjoy!!

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