Mini Double Chocolate Chip Coconut Cookie Ice Cream Sandwiches (vegan & gluten free)

Happy national ice cream sandwich day! I have been craving ice cream sandwiches lately and what better day to create this recipe than today! Chocolate and coconut is the perfect combo, right!? Plus the cookies are vegan and gluten free which means they are guilt free! The ice cream sandwiches are mini, which makes everything better, and is the perfect size for when you have a sweet tooth! I used a store bought vegan ice cream but you can use any ice cream or even make homemade banana nice cream! I definitely recommend making these and promise they will not last long in your house!



-1 1/2 cup almond flour

-1/4 cup coconut flour

-1/3 cup cacao powder

-1/4 tsp baking powder

-1/4 tsp baking soda

-1/4 tsp pink himalayan salt


-1/4 cup pure maple syrup

-1/4 cup melted coconut oil

-1 flax egg

-1 tsp vanilla extract

-1/2 cup dairy free chocolate, chopped (I used Go Raw super raw chocolate)

-1/3 cup unsweetened shredded coconut

-ice cream of choice (I used Coconut Bliss naked coconut ice cream)


1. Preheat oven to 350F.

2. Make your flax egg by combining 1 tbsp flax seeds and 3 tbsp water. Let sit for 5 minutes.

3. Combine all your dry ingredients in a bowl and stir until it is well combined and their are not clumps.

4. Add the wet ingredients and stir to combine.

5. Fold in the chocolate chips and coconut flakes.

6. Spray or line a cookie sheet with parchment paper.

7. Roll the dough into small balls, about 1-2 tbsp, and then flatten out a little on the cookie sheet. If you want the cookies to be bigger than double each ball, which will cute the amount in half.

8. Bake for 12-15 minutes.

9. Let cool for 10 minutes.

10. Assemble the sandwich by putting ice cream of choice in between two cookies. Makes 12 cookies and 6 ice cream sandwiches!

Nut Butter Cups

Today is the last day of nut butter week so I decided to end it with something sweet: nut butter cups!! They are super easy and can be so versatile with different fillings and chocolates! I teamed up with Kalot Superfood and used some of their amazing nut butters! They have amazing ingredients and delicious flavors! I hope you enjoyed all the recipes this week and stay tuned because I will be posting on this website more!!


-chocolate chips of choice or homemade chocolate

Homemade Chocolate:

-1/4 cup melted coconut oil

-1/3 cup cacao powder

-2 tbsp of honey or pure maple syrup

-dash of salt (optional)


-1 tsp melted coconut oil

-1/4 cup of nut butter of choice (I used Kalot Superfood)


1. Line a mini cupcake pan with cupcake liners.

2. Melt the chocolate of choice or make the homemade chocolate by combining everything in a bowl.

3. Pour 1 tsp of chocolate into each spot and freeze for 10 minutes.

4. Add a heaping 1/2 tsp of the nut butter and freeze 10 minutes.

5. Cover with one more tsp of chocolate and freeze.

6. You can adjust the amount of chocolate and filling depending on what you like! Enjoy and keep in the freezer!

Black Bean Granola Butter Brownies

I love sweat treats but making healthy alternative makes it even better! However, if you see a brownie and crave it then eat it: don’t deprive yourself! Brownies are delicious and I made a recipe using black beans! I know it may sound crazy but it actually turned out amazing. Also try not to eat all the batter before it goes into the oven because it tastes amazing. The nut butter I used was granola butter! It is a newer kind but I definitely suggest trying it out because it tastes delicious!

Ingredients:                                             -1 can black beans                                 -1/4 cup cacao powder                         -1/4 cup granola butter + 1-2 tbsp for topping                                                 -1 tsp vanilla extract                             -1/2 tsp baking powder                         -1/2 tsp baking soda                               -2 tbsp pure maple syrup                     -2 tbsp almond milk                               -dash of salt                                             -Optional add ins: cacao nibs or chocolate chips of choice

Directions:                                               1. Preheat oven to 350 F.                       2. Add all the ingredients to a food processor, except for the add ins.       3. Process until forms a texture like above and spray a 6×8 pan with coconut oil.               4. Pour in the batter and drizzle extra granola butter on top.                 5. Bake for 20 minutes and let cool for 10 minutes before cooling! Enjoy like is or add a scoop of ice cream on top!

Banana Nice Cream with Nut Butter Swirl

It is finally summer time which means warm weather! I always crave ice cream so why not eat a healthy one! Of course it is okay to indulge once in a while but I promise you that you will fall in love with banana nice cream! It is so delicious and of course adding nut butter makes it even better! Adding nut butter to anything makes it better! For this recipe I teamed up with Noosh Brands and used their amazing almond butter. They have so many amazing flavors that would be a great addition to the nice cream!

Ingredients:                                             -3 frozen bananas                                 -One pack of Noosh Almond Butter (I used original)

Toppings:                                                  -One pack of Noosh Almond Butter (I used original again)                            -Fruit                                                        -Cacao nibs

Directions:                                               1. Put the bananas in a food processor and blend for about 5 minutes, or until an ice cream consistency. Transfer to a container.                                                2. Swirl in the Noosh Almond Butter.                                                      3. Freeze overnight, for a few hours, or enjoy right away!                                                       4. Transfer to a bowl and add toppings. Great for breakfast or as a dessert!