The summer️ is getting at its peak and we need something to cool down. Learn how to make these refreshing cookies!
Hi there people! How are you all doing? Hope you’re really really well. Today I wanted to share with all of you this special recipe I came up with the other day in the middle of a hot afternoon at a friend’s place while enjoying some store-bought (but still vegan) ice cream cookies. I promised myself I would have tried myself to make some at home and what came out is pretty amazing. Since I know many of you like pistachio (and myself as well) I wanted to include these tiny nature’s gift in the recipe. Making raw ice cream is really easy, so the recipe won’t take long! I used a heart-shaped cookie cutter to give that shape but you can make them squared using a knife. Later I’ll be going to explain everything you need to know.
By the way, did you know that like all nuts, pistachios are rich in beneficial nutrients. However, pistachios have some unique properties that set them apart. Their versatility means that you can eat pistachios alone as a snack, on top of a salad, mixed with dried fruits in trail mix, in baked goods, or as a crunchy coating for fish or meat. In addition to these distinctive traits, pistachios are a Rich Protein Source, they Have a Healthy Ratio of Beneficial Fatty Acids, contains beneficial antioxidants such as lutein, beta-carotene, and gamma-tocopherol (Penn State News, 2010). Beta-carotene serves as a precursor to vitamin A, while gamma-tocopherol is used as a precursor to vitamin E. Both vitamin A and vitamin E themselves have very high antioxidant activity, making pistachios a great way to reap some of the oxidative damage-fighting effects of these vitamins. In a randomized study of the effects of pistachios, researchers found that incorporating these nuts into the diet was associated with lower levels of harmful LDL cholesterol (Penn State News, 2010), possibly because of the antioxidants present in pistachios. Plus they are high in minerals and Vitamins B6.
Let’s get now into the recipe…
(to make around 9 squared cookies)
WHAT YOU NEED
For the top and bottom layer:
- 2 cups pecans or walnuts (or both)
- 3/4 cup pitted dates
- 1/3 cup raw coconut oil
- 1/3 cup water
- 2 Tbsp cacao powder
For the ice cream filling:
- 2 cans full-fat coconut milk (70% + fats)
- 1 1/3 cup raw pistachio nuts
- 1/4 cup agave syrup
- 1/3 tsp vanilla pods
- 1 tsp matcha powder (optional to add more color)
WHAT TO DO
Blend all the ingredients to make the ice cream filling using a high speed blender such as a Vitamix and place in an ice-cube tray. Freeze overnight. The next day put all the ingredients to make the base in a food processor and mix till you get a sticky and chunky dough. Line a square or rectangular baking pan with parchment paper and spread the half of the dough you obtained at the bottom base. On a different paper spread the other part left of the same size. Put in the freezer. Now blend the frozen cubes you made the day before using a Vitamix at maximum speed till you get a very creamy ice-cream. Help yourself with the tamper pushing the frozen cubes towards the blades. Using a spatula spread the ice cream on top of the base and when done cover it with the other base left. Leave in the freezer for at least 3 hours and then take out. Cut it using a sharp knife in squares. There we go, your ice cream raw cookies are now ready to be eaten!
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Since I was young I approached to a plant-based diet for healty reasons, realizing soon that what we eat can really make a difference. Being aware of this, I started a personal research by attending nutrition courses, and being passionated about the art of cooking, i decided to move to London to work in the best raw vegan restaurants of the city. After a few years, I came back to Italy to raise awareness there by spreading healthy eating and lifestyle knowledge, organising and taking part in events and meetings.