April 26, 2015

500th Blog Post :: Tahini-Honey Ice Cream Sandwiches (Dairy & Gluten-free)

Today's significance rests in the fact that THIS POST is the 500th blog post I've ever written and the fact that we're 300 views from 15,000 total views! (sound the trumpets)

So to celebrate, I whipped up a simple and sweet recipe: Tahini-Honey Ice Cream Sandwiches! This can easily be made vegan by replacing the egg/honey and made raw by using a raw cookie base (see this recipe). Now, without further ado, let's celebrate :)


Recipe: Tahini-Honey Ice Cream Sandwiches
By: Hannah Claudia

for the cookies:
1 cup of tahini (or any nut butter)
1/4 cup of honey (or maple syrup, agave, sugar)
1 egg (or chia seed egg)

for the ice cream:
2 bananas, sliced and frozen
(opt: cocoa powder, peanut butter, nutella, sprinkles, cacao nibs)


1. Mix the tahini, honey, and egg in a large bowl.
2. Spoon the cookie dough onto a prepared baking sheet.
3. Bake at 350*F for 8-9 minutes. 
4. In a food processor, blitz the frozen banana slices. Scrape as needed and continue pulsing until the texture resembles ice cream!*
 If you want, mix in any flavors (cocoa powder, peanut butter, nutella, etc) 
5. Spoon the ice cream onto the cooled cookies. Dip in sprinkles or cacao nibs if desired.

*(don't over pulse it or else it'll be too soft and liquid-y to handle. If this happens, you'll just need to freeze it for about 30 minutes.)

....the aftermath.... 
(in my mouth :P)

xoxo, han

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