Almond Chocolate Chip Cookies

I’ve been on a baking rampage these last few weeks: cakes and sweets are pretty much all I think about! I’ve been trying out a lot of recipes, tweaking them and coming up with my own. This week, I wanted to finally bake the perfect chocolate chip cookies. These are chewy, naturally sweetened and so easy to prepare.

chocchip-cookies2

Here is what you need:

  • 6 pitted dates soaked in 1/3 cup warm water for 15 minutes
  • 1 1/2 cups almond flour
  • 2 tbs tahini
  • 1/2 tsp baking soda
  • 1 pinch of salt
  • 1/4 cup mini chocolate chips

Here is what you do:

  1. Preheat your oven to 350F.
  2. In your blender or food processor, mix the dates with their soaking water until you have a smooth paste. Transfer to a bowl.
  3. Mix in the rest of the ingredients until you have a smooth paste.
  4. With wet hands, make 6 to 8 balls out of the mixture and place them on a lined cookie sheet. Press down on each ball to make out your cookies. These won’t spread too much or change shape while baking so make sure they look good!
  5. Bake for 20 to 30 minutes or until the cookies are golden all around and slightly soft in the middle. Remove from the oven and let cool before removing them from the cookie sheet. Enjoy while they are still warm. They will keep in an air-tight container for a few days in the fridge if you can resist them! Enjoy!

Man, these are amazing cookies! The rims of the cookies are nice and crunchy while the middle is so chewy! I love that they are made from wholesome ingredients and are completely gluten-free. I used mini chocolate chips because they are so cute! Let me know if you try this out!

Going sugar-free for 2 months

Last fall, I tried going sugar-free for 2 months. I had difficulties with my digestion, hormones and sleep. I decided to go on a sugar detox for 2 months to see if it could help me balance out whatever was going on on the inside. So for 2 months, I cut out refined sugars, dates, syrups and even fruits from my diet. This is what I learned from this experience.

nosugar

1. Withdrawal is a pain. I know some doctors say that sugar cannot be considered a drug, but the withdrawal was something: headaches, intense cravings and major crabbiness. This lasted for about 10 days for me. Seriously, all I could think of was chocolate for 10 straight days.

2. Vanilla powder and almond butter rock. Vanilla bean powder is your ally! Because we are so used to adding vanilla to sweet treats, adding vanilla to unsweetened beverages and yoghurt tricks your brain into thinking you are eating something sweet. This seriously helped me so much! Almond butter is also a great snack because it is slightly sweet. Best snack: rice cracker with some almond butter and a sprinkle of vanilla powder and cinnamon. Yum!

3. Veggies are the best! Removing fruits from my diet was super hard because they were a big part of it. I compensated by adding a lot more vegetables. I realized that I was actually not hitting my vegetable requirements because I was eating so much fruit.

4. Not all veggies are equal. Because I ate more veggies, I stumbled upon combinations that didn’t really work out. I realized that combining high in sugar vegetables like butternut squash and corn had the same effect as eating sugary desserts. Instead, I tried to focus on dark leafy greens and low in sugar vegetables like broccoli and cucumbers.

5. Craving veggies is a thing. After about 3 weeks on this detox, I started craving vegetables. Not chocolate, but broccoli. I know, right?

6. Fermented foods rock! In an effort to help my microbiome get healthier and to help my digestion, I started including a lot more fermented foods in my diet. I tried to have about 1 to 2 tablespoons of kimchi or sauerkraut to my meals. This added a lot of flavours and really helped me avoid the after lunch down I usually got after eating.

7. Legumes and beans are great! And so much easier to digest! No bloating or any other unpleasantness.

8. Sugar is everywhere! It was difficult to avoid sugar as it is included in store-bought sauces, bread, and even in some brands of plain yoghurt. This cure really made me realize that sugar really is everywhere.

9. Falling asleep is so much easier. No more long hours waiting to fall asleep, I actually really felt tired when it was time to sleep. It also became a bit easier to wake up in the morning.

10. It was possible for me not to crave chocolate every single moment of the day. Seriously.

I hope this will help any of you who are considering reducing sugar. Let me know how it goes!

Chocolate Overload, Cheat Day Brownies

I love chocolate. If I could, that’s the only thing that I would eat. This is why I’m always trying new chocolate recipes. Well, this one is perfect if you’re looking for a rich, cakey brownie. Seriously, it’s delicious and not too sweet, which makes it perfect for the dark chocolate lover of your life… oh, and they’re gluten-free too!

brownies2

Here is what you need:

  • 1/3 cup brown rice flour
  • 1/3 cup sorghum flour
  • 1 tbs arrowroot starch
  • 1 tbs potato starch
  • 1/4 cup black bean flour
  • 2/3 cup sugar
  • 3 tbs cocoa powder
  • 1 tsp salt
  • 6 tbs unsweetened apple sauce
  • 3 tbs chocolate chips
  • 1/4 cup olive or coconut oil
  • 1/4 cup warm water
  • 1 tsp vanilla powder or extract
  • 1 handful of chocolate chips
  • 1 handful almonds

Here is what you do:

  1. Preheat the oven to 350F (180C). Grease your brownie pan.
  2. Melt the 3 tbs of chocolate chips and mix in the apple sauce, and oil. Set aside.
  3. In a large bowl, mix the different flours and starches, sugar, cocoa powder and salt.
  4. Add in the liquid chocolate mix and vanilla, and mix well. Add in the warm water until you have a smooth batter.
  5. Fold in the remaining chocolate chips and almonds.
  6. Pour the batter into the brownie pan and bake for 50 minutes. Remove from the oven and let the brownie cool down for 30 minutes before cutting it. Store in an air-tight container. Enjoy!

brownies1

This is glorious! I cut this up to make 16 brownie bites that are easy to take with me in case I might be craving chocolate. This is super simple to prepare and so delicious. You just have to try it out!

 

 

Iron Vegan Protein Powder Review // Poudre protéinée Iron Vegan

I’ve been testing out a few vegan protein powders recently, and I have to say it’s difficult to find one that is not too chalky, that tastes great and that is not filled with weird ingredients. Just last week, I had to go out to buy a third bag of the Iron Vegan Spouted Vegan Powder, I knew I had found a winner.

chocolatebananasmoothie

Here’s what I like about this particular powder.

  • It’s made in Canada. Most of the other popular vegan protein powders that I can find in my area are made in the States, so it is nice to find one that is made more locally.
  • The packaging is less wasteful than the regular plastic tubs (it comes in a bag).
  • What I like most is the taste. Because it contains xantham gum, it really has a smooth texture. The chocolate taste is right on point and without any weird aftertaste. In brief, this is my go-to protein powder.
  • With 18g of protein per scoop, for 3g of carbs and only 0.5g of fat, it’s the powder that I found with the greatest macro ratio.

I pay around 60$ for the 1kg bag, and that lasts me and my boyfriend for around 3 weeks. I usually have one scoop in the morning with breakfast and one after the gym.  If you want to take it to the next level, try this post-workout smoothie recipe.

Here is what you need:

  • 1 scoop of Iron vegan chocolate protein powder
  • 1 tsp of raw cocoa powder
  • 1 cup of almond milk
  • 1 cup of water
  • 1 banana

Just blend everything together and enjoy! This is my favourite and something else that I’ve had almost every day for the last few months. Really satisfying and guilt-free! Let me know if you try it out or if you have tried another vegan protein powder.


Ces derniers mois, j’ai essayé différentes poudres protéinées véganes, et je dois dire qu’il est difficile d’en trouver une qui ne soit pas trop “poudreuse”, qui ait bon goût et qui ne soit pas remplie d’ingrédients inconnus ou étranges. La semaine dernière, lorsque j’ai acheté mon troisième sac de la poudre protéinée Iron Vegan Sprouted Vegan Powder, j’ai réalisé que ma quête était terminée.

bananasmoothie

Voici pourquoi j’aime tant cette poudre protéinée particulière:

  • Elle est faite au Canada. La majorité des poudres protéinées que je peux trouver dans mon quartier sont faites aux États-Unis, alors c’est vraiment chouette d’en trouver une plus locale.
  • L’emballage est plus raisonable que les boites de platique: cette poudre est vendue dans un sac.
  • Le goût crémeux (merci poudre de xantham) et chocolaté, sans arrière goût étrange.
  • Avec 18g de protéines par portion, 3g de glucides et 0,5g de gras, cette poudre est équilibrée juste à mon goût!

Je paye environs 60$ pour le sac de 1kg qui me dûre environs 3 semaines. J’en prend habituellement une portion le matin avec mon petit déjeuner et une autre après le gym. Je vous recommande cette recette de smoothie post-workout: c’est comme un dessert!

Voici ce dont vous aurez besoin:

  • 1 portion de poudre protéinée Iron Vegan
  • 1 c. à thé de poudre de cacao crue
  • 1 tasse de lait d’amande
  • 1 tasse d’eau
  • 1 banane

Mélanger le tout et savourez! C’est mon smoothie préféré et encore une autre chose que j’ai mangé presque tous les jours ces dernières semaines. Super satisfaisant et sans culpabilité! Dites-moi si vous l’essayez ou votre poudre protéinée préférée.

 

Chocolate Cake Protein Balls \\\ Boule Protéinée au chocolat

(version française plus bas!)

In the last few weeks, I have been tracking down how much protein I ate. I started including some protein powder to help me get enough each day, but I have to say that most of them taste like chalk. Well, once incorporated in this recipe, they make everything taste like chocolate cake. Yeah, pretty great.

protein-ball

Here is what you need:

  • 1 cup quick oats
  • 1 cup puffed rice cereal
  • 1 tbs raw cocoa powder
  • 4 scoops of vegan chocolate protein powder
  • 4 tbs slivered almonds
  • 1 tbs unsweetened coconut flakes
  • 1 tbs chia seeds
  • 1 tsp cinnamon
  • 2 tbs peanut butter
  • 1 tsp vanilla extract
  • 2 tsp marmalade or any other jam you enjoy
  • 3/4 cup almond milk

To roll in: 1/2 cup unsweetened coconut flakes.

protein-ball3

Here is what you do:

  1. Mix the peanut butter, vanilla extract, marmalade and almond milk in a small saucepan. Stire over medium heat until everything is well combined. Set aside.
  2. In a large mixing bowl, mix the rest of the ingredients. Pour the wet ingredients on top and mix until everything is well combined.
  3. Form balls with 1/2 cup of the mix and roll them in the coconut flakes to avoid them being too sticky. If you have trouble forming balls that hold their shape, add a little bit of milk at a time. Store in an air-tight container in the fridge.

protein-ball2

These are so good! I made them thinking that they would be great after gym sessions, but I have to say I’m going to have a lot of trouble not eating them all at once. The texture is very soft, and the rice cereal adds a nice touch of crispiness. The protein powder really adds a caky side to these, which really makes them irresistible. With around 13 grams of protein in each ball, this will give you a nice boost of energy. Let me know if you try them out!


Depuis quelques semaines, je note les protéines que je mange. J’ai commencé à inclure des poudres protéinées pour m’aider à atteindre les apports recommendés, mais je dois dire, que la plupart de ces poudres goûtent la craie. Incorporées dans cette recette, elles sont délicieuses et goûtent comme du gateau au chocolat. Ouais, c’est plutôt génial.

protein-ball

Voici ce dont vous avez besoin:

  • 1 tasse de flocons d’avoine à cuisson rapide
  • 1 tass de céréales de riz soufflé
  • 1 c. à soupe de poudre de cacao
  • 4 scoops de poudre protéinée végane au chocolat
  • 4 c. à soupe d’amandes éffilées
  • 1 c. à soupe de flocons de coco non-sucrés
  • 1 c. à soupe de graines de chia
  • 1 c. à thé de cannelle en poudre
  • 2 c. à soupe de beurre d’arachide
  • 1 c. à thé d’extrait de vanille
  • 2 c. à thé de marmelade ou de confiture de votre choix
  • 3/4 de tasse de lait d’amande

Pour rouler: 1/2 tasse de flocons de coco non-sucrés

protein-ball3

Voici ce qu’il faut faire:

  1. Mélanger le beurre d’arachide, la vanille, la marmelade, et le lait d’amande dans une petite casserole. Remuer sur feu doux jusqu’à ce que le tout soit bien mélangé. Réserver.
  2. Dans un grand bol, mélanger le reste des ingrédients. Verser les ingrédients liquides, et mélanger le tout jusqu’à l’obtention d’une pâte homogène.
  3. Former des boules à l’aide d’une demie tasse du mélange et les rouler dans la noix de coco pour les rendre moins collantes. Si votre mélange est trop sec pour se tenir, ajouter un peu de lait. Conserver ces boules dans un contenant hermétique au frigo et savourez!

protein-ball2

C’est tellement bon! J’ai préparé ces collations en me disant qu’elles seraient parfaites pour après les entraînements, mais je dois dire qu’il va être difficile de ne pas les manger toutes d’un coup! La texture est tendre, et les céréales de riz ajoutent un petit croquant très agréable. Le goût de chocolate est intense et gourmant. La poudre de protéine ajoute un côté vraiment «gateau» et irresistible. Avec environs 13 grammes de protéines par boule, ces petites merveilles vous donneront plein d’énergie! Dites-moi si vous les essayez!

Popcorn Bark \\\ Croquant au maïs soufflé

(Version française plus bas!)

I know we probably all went overboard on chocolate during the holidays, but, what can I say, I’m just addicted! I also wanted to make something portable that my boyfriend could take with him to work as a snack or an afternoon pick-me-up. This is really simple to prepare, you can personalize it, and it’s really yummy!

popcornbar2

Here is what you need:

  • 1/2 cup coconut syrup
  • 4 cups popcorn
  • 1 cup chocolate chips

Toppings:

  • sesame seeds
  • raisins
  • coconut flakes
  • dried fruits

Here is what you do:

  1. Line a baking tray with some foil or parchment paper.
  2. Place the coconut syrup in a small saucepan on medium heat and let reduce. You know it’s ready when you can see the bottom of the pan for a few seconds after you drag a spatula at the bottom (the liquid is slow to fill up the space left by the spatula). This takes around 10 minutes.
  3. Place the popcorn on the baking tray and pour the coconut syrup on top. Using your spatula, mix the syrup so that all the popcorn is well coated. Pat it down to make it stick together as a big block and smooth the top to make it as flat as possible.
  4. Melt the chocolate in your microwave or in a bain-marie (I use a big bowl that I fill up with boiling water and place a smaller bowl into it with the chocolate). Pour the chocolate over the popcorn and spread it in an even layer.
  5. Sprinkle your toppings on top of the chocolate while it is still melted. Once you have everything you like stuck to the chocolate, place the baking tray in your fridge for 1 hour until your chocolate is solid again.
  6. Cut in small chunks and keep this in an airtight container. Enjoy!

popcornbar

I love this because the texture of the popcorn is amazing! This would make a great snack if you are planning on a movie marathon, but I like the idea of having a small chunk as an afternoon snack. It’s also great because you can personalize it with any topping that you like. Let me know if you try this out!


Je sais que nous avons probablement tous abusé du chocolat pendant le temps de fêtes, mais je dois avouer que je suis vraiment accro! J’avais aussi envie de préparer une collation que mon copain pourrait apporter avec lui au travail pour pouvoir avoir un petit boost d’énergie en après-midi. Cette recette est vraiment facile à préparer, vous pouvez la personaliser et c’est vraiment délicieux!

popcornbar3

Voici ce dont vous avez besoin:

  • 1/2 tasse de sirop de coco
  • 4 tasses de maïs soufflé
  • 1 tasse de pépites de chocolat

Garnitures:

  • graines de sésame
  • raisins secs
  • noix de coco râpée
  • fruits secs

Voici ce qu’il faut faire:

  1. Recouvrir une plaque à biscuit avec du papier d’aluminium ou parchemin.
  2. Placer le sirop de coco dans une petite casserole à feu moyen et laisser réduire. Vous saurez que c’est prêt lorsque la ligne tracée par une spatule prend du temps à se refermer (le sirop est épais et se déplace lentement pour recouvrir le fond de la casserole). Cela prend environs 10 minutes.
  3. Placer le maïs soufflé sur la plaque à biscuit et y verser le sirop. Mélanger le tout à l’aide d’une spatule pour que chaque morceau soit bien recouvert. Presser le maïs pour former un rectangle homogène et plat qui se tienne.
  4. Faire fondre le chocolat au micro-onde ou au bain-marie. Verser le chocolat sur le maïs et l’étaler pour former une couche uniforme.
  5. Ajouter vos garnitures sur le chocolat. Placer votre plaque à biscuit dans le frigo pendant 1 heure pour aider le chocolat à solidifier.
  6. Découper en petits morceaux et garder dans un contenant hermétique. Savourez!

J’adore cette collation car le maïs soufflé apporte vraiment une texture incroyable. Ça ferait également une très bonne collation si vous prévoyez une soirée cinéma, mais j’aime l’idée d’en apporter quelques morceaux à grignoter en après-midi. C’est aussi chouette de pouvoir personaliser les garnitures selon mes envies! Dites-moi si vous essayez cette recette!

Protein-packed Brownies \\ Brownies Protéinés

I love chocolate. I could live off of chocolate… probably. One of my favourite thing to do is add cocoa powder to my morning oatmeal. It feels like a treat, while still being healthy and delicious. Now these brownies are the same way! They are delicious but so guilt-free: oil-free, sugar-free, gluten-free and full of protein! Yum!

black-bean-brownies

Here is what you need:

  • 1/2 cup oats (I used quick oats, but rolled work too)
  • 1 can of black or kidney beans, drained and rinsed
  • 10 dates, pitted and soaked in water for at least 1 hour
  • 1/2 cup almond milk (or any other plant milk)
  • 2 heaping tbs of cocoa powder
  • 1/2 tsp vanilla extract
  • 1/2 tsp baking powder
  • optional: chocolate chips

Here is what you do:

  1. Process the oats in your food processor until you have a fine flour. Set it aside.
  2. Place the rest of the ingredients in your food processor and process until everything is well combined. Mix in the flour and chocolate chips if you are using them.
  3. Place your brownie mix in a lined or non-stick pan and bake in a pre-heated oven set on 350F (180C) for 20 minutes. Poke a skewer in the middle: if it comes out clean, your brownies are ready! Serve warm, and keep in the fridge in an air-tight container. Enjoy!

These are so great! They really fill you up so they are a great alternative for breakfast if you’re feeling that way, or make for a perfect snack on the go. Plus, they are so chocolaty! Let me know if you make some!

black-bean-brownies2


Parce que le chocolat c’est une des meilleures choses de la vie, voici une recette de brownies pleins de protéines à manger sans modération (ou presque) puisqu’ils sont sans sucre, sans huile et sans gluten. Oh oui!

  • 1/2 tasse de flocons d’avoine (j’ai utilisé des flocons rapides, mais l’avoine à l’ancienne fonctionne aussi)
  • 1 conserve de haricots noirs ou rouges, rincés
  • 10 dates, dénoyautées et trempées dans de l’eau pour au moins 1 heure
  • 1/2 cup lait d’amandes (ou un autre lait végétal)
  • 2 c. à soupe bombées de poudre de cacao
  • 1/2 c. à café d’extrait de vanille
  • 1/2 c. à café de poudre à pâte
  • optionel: pépites de chocolat
  1. Placer les flocons d’avoine dans votre robot culinaire et broyer jusqu’à l’obtention d’une farine fine. Réserver.
  2. Mettre le reste des ingrédients dans le robot, et mélanger jusqu’à ce que tout soit bien incorporé. Ajouter la farine et les pépites de chocolat et mélanger.
  3. Placer le tout dans un moule recouvert de papier sulfurisé ou anti-adhésif et placer dans un four pré-chauffé à 350F (180C) pour 20 minutes. Tester à l’aide d’un cure-dent: si le cure-dent ressort propre du brownie, c’est prêt! Sinon, laisser encore quelques minutes. Servir chaud et garder au frigo dans une boîte hermétique. Savourez!

 

Protein-Packed Chocolate Fudge & Giveaway!

A few weeks ago, I contacted Manitoba Harvest to know if they would be interested in organizing a giveaway with me, and they were! I have to say I have been a fan of their hemp hearts for a while. These little seeds are packed with protein and have a very mild flavour. This means you can pretty much add them to everything! Mix them up with some nuts and you have a wonderful pie crust, add them to your smoothies for an extra kick, or sprinkle them on salads and soups. I also add them to my overnight oats to add protein. Yum!

manitoba-hemp-seeds

I really love this particular brand of hemps seeds because they are Canadian, always super fresh and particularly tender. This makes the seeds very easy to add to any dish that I might be making.

hemp-fudge2

Today, I wanted to create something that was really hemp seed central. If you like fudge, this is the recipe for you! It’s super creamy, rich and chocolaty, without the guilt. It also takes 5 minutes to prepare. What else is there to ask for? Receiving a free bag of hemp hearts perhaps? I got you covered. Read on to find out how you can win one!

Here is what you need:

  • 1/2 cup hemp hearts
  • 1/4 cup icing sugar (I used coconut sugar that I processed)
  • 1/4 cup raw cocoa powder
  • 2 tbs coconut oil

Here is what you do:

  1. In your food processor, process the hemp seeds with the sugar and coconut oil until you have a thick butter consistency. Scrape down the sides often to make sure everything is smooth. This should take about 2 minutes.
  2. Add in the cocoa powder and process until completely incorporated. The consistency should be thick.
  3. With clean hands, roll 1 tsp of the dough at a time to form fudge balls. You can also spread the dough in a pan and make fudge squares if you prefer. Keep in the fridge in an air-tight container, and try not to eat them all at once! Enjoy!

hemp-fudge

This is seriously easy while being seriously delicious! And nutritious too! Hemp hearts are packed with protein, healthy omegas and a good source of many essential minerals. Seriously, these little things are incredible! You should check them out and add them your pantry essentials.

manitoba-hemp-seeds2

Now for the serious stuff! If you want to win your own bag of hemp hearts and make these delicious fudge balls, here is what you need to do:

  1. Make sure you live in Canada or in the US.
  2. Make sure your address is not a P.O. box.
  3. Like my Facebook page and follow my blog.
  4. Comment below what you would do with these hemp hearts or what is your go-to recipe if you already love hemp hearts.

I will pick the winner next Thursday and announce it on Facebook, so make sure you check that out! I will also send an email to the winner, so make sure I can reach you. I’m really excited by this as it is the first giveaway I’m organizing, and the prize is so fun! So participate, and eat your hemp seeds!

 

Simple Chocolate Pudding

Lately, I’ve been juggling with the idea that desserts can be packed with proteins too. Why not, right? Here is an easy way to add protein to your meal, as well as chocolate! But, it’s all for the sake of nutrition, of course… Not quite. This is creamy, delicious and takes 2 minutes to prepare.

chocolate-mousse

Here is what you need for one portion:

  • 150g silky tofu
  • 1-3 tbsp raw cocoa powder
  • 1-2 tsp maple syrup
  • 1/2 tsp vanilla extract
  • a pinch of salt
  • coconut flakes to garnish

Here is what you do:

  1. Place all the ingredients in your food processor or blender, and mix until everything is smooth.
  2. Garnish with some coconut flakes and enjoy!

tofu-chocolate-mousse

That’s it! It’s seriously ridiculously easy to prepare this, and it’s so good! The texture of this pudding is creamy without being heavy, while also being fresh and fat-free. It’s also a great addition to any lunch. Finally, you can pretty much add anything on top to make it even more delicious. I’m thinking frozen raspberries would be great here. Let me know if you try it out!

Mini Chocolate-Raspberry Ice Cream Sandwiches

Yesterday I attempted aquafaba macarons again. Now, I have experimented with these multiple times, but there’s always something wrong: they melt in the oven, they are hollow, they taste weird, the meringue does not get stiff… But, I keep on trying! Well, the batch I made yesterday is the best so far. Chewy and tender, they don’t have feet, but at least, they did not melt! I’ll consider this one a success!

mini-chocolate-raspberry-ice-cream-sandwich

As it is supposed to reach 40C today, I really didn’t feel like making a creamy filling. So I went with raspberry quick ice cream. Basically just frozen raspberry, this filling was a great addition to my chocolate cookies. It is tart and fresh and goes really well with the chewy and sweet chocolate!

mici-ice-cream-sandwich

Oh, you might be wondering what aquafaba is. Well, it’s the liquid that’s left after you have cooked beans, or the liquid you usually drain out when using canned beans. You might have noticed that this liquid is sticky and egg-like. Well, it can replace eggs in many recipe, including when making meringue! Extraordinary! What I usually do is keep this liquid in my freezer and just take it out when I feel like using it.

chocolate-raspberry-ice-cream-sandwich

Here is what you need:

  • 200 mL aquafaba (about the amount you can find in one can of beans; I used the liquid from kidney beans.)
  • 2/3 cup icing sugar.
  • 2/3 cup ground almonds
  • splash of vinegar or lemon juice
  • 2 tbs cocoa powder
  • 1 tsp vanilla extract
  • 1 cup frozen raspberries
  • 1 tbs maple syrup

Here is what you do:

  1. In a small sauce pan, bring the aquafaba to a simmer and let reduce until you have about 100mL (a little less than 1/2 cup). Remove from the heat and let chill in the fridge for at least 1 hour.
  2. Pour the aquafaba in a large mixing bowl and use your electric mixer to whisk up until you have stiff peaks. This will take anywhere between 5 to 10 minutes, so hang in there!
  3. Once the meringue is thick, add a splash of lemon juice or vinegar to help it stay stiff. Add the vanilla extract. Whisk a little bit more, until the liquid is all mixed in.
  4. Put the sugar, ground almonds and cocoa powder in a sieve and add that little by little to the meringue. Fold in the meringue using a spatula. Be gentle with the meringue: you don’t want all the air to leave, but you want all the dry ingredients to be well mixed in.
  5. Using a piping bag, pipe a dime size amount of batter on a line cookie sheet. Keep the bag perpendicular with the cookie sheet to have round cookies. Or go crazy!
  6. Preheat your oven to 250F and place the cookie sheet on the top rack. Bake for 30 minutes. DO NOT OPEN THE OVEN! After 30 minutes, turn off the oven and let sit the cookie sheet in the oven for 30 more minutes without peeking.
  7. Take out the cookies and let cool completely before removing them from the cookie sheet. Set aside.
  8. For the ice cream, place the frozen raspberry and maple syrup in your food processor or blender, and blend until smooth.
  9. Scoop some raspberry ice cream on one cookie bottom and top off with another cookie to make super cute miniature ice cream sandwiches! Place in the freezer to set and enjoy!

chocolate-raspberry-mini-ice-cream-sandwich

I have to say that the no-peeking-in-the-oven is really hard for me because our oven does not have a window: it’s always a complete surprise! I was really happy to see that these little cookies were nice and not puddle-like!

chocolate-ice-cream-sandwich

I love that they are bite size because they make for the perfect no-mess ice cream sandwiches. And, they are adorable! Let me know if you try them out!