#egglesstreat

Ingredients

🍫½ cup butter

🍫½ cup jaggery powder

🍫1 + 1/4 cup whole wheat flour

🍫½ tsp baking soda

🍫1 tbsp corn flour

🍫¼ cup milk

🍫½ cup chocolate chunks/chips

🍫Sea salt to top

Instructions

1. Preheat the oven at 180*C and line a baking tray with silicon mat or parchment paper.

2. In a bowl, add in softened butter and jaggery powder. Mix this really well till the mixture becomes slightly light and fluffy.

3. To the same bowl, add in all the dry ingredients. This includes whole wheat flour, baking soda, and corn flour. Mix this well and your cookie dough will reach a coarse consistency.

4. Pour in the milk and bring everything together.

5. Now, fold the chocolate chunks in the batter.

6. Once the cookie dough is ready, use an ice cream scooper to scoop out even sized portions of cookie dough and place them on a parchment sheet on your baking tray.

7. Flatten the dough balls a little and top them with more chocolate chunks.

Creamy coconut milk ice cream swirled with tangy raspberry sauce, creating a delightful balance of flavors. This dairy-free and vegan-friendly treat is perfect for satisfying your sweet cravings on a hot day.

Ingredients: 1 can 14 oz full-fat coconut milk. 1/3 cup maple syrup or agave nectar. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1/2 cup raspberries fresh or frozen. 1-2 tbsp maple syrup or agave nectar. Pinch of salt.

Instructions: Melted coconut oil, vanilla extract, maple syrup or agave nectar, and coconut milk should all be put into a blender. Mix until it's smooth. Put the mixture into an ice cream maker and churn it according to the directions on the machine. Mix raspberries, maple syrup or agave nectar, and a pinch of salt in a blender until smooth while the ice cream is making. You can use a fine-mesh sieve to get rid of the seeds if you want to. When the ice cream is almost done, add the raspberry sauce and use a spoon to slowly swirl it. Put the ice cream in a container that can go in the freezer. Freeze it for at least 4 hours, or until it is firm. Let the ice cream sit at room temperature for a few minutes to soften a bit before you serve it.

Prep Time: 10 minutes

Cook Time: 20 minutes

Creamy coconut milk ice cream swirled with tangy raspberry sauce, creating a delightful balance of flavors. This dairy-free and vegan-friendly treat is perfect for satisfying your sweet cravings on a hot day.

Ingredients: 1 can 14 oz full-fat coconut milk. 1/3 cup maple syrup or agave nectar. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1/2 cup raspberries fresh or frozen. 1-2 tbsp maple syrup or agave nectar. Pinch of salt.

Instructions: Melted coconut oil, vanilla extract, maple syrup or agave nectar, and coconut milk should all be put into a blender. Mix until it's smooth. Put the mixture into an ice cream maker and churn it according to the directions on the machine. Mix raspberries, maple syrup or agave nectar, and a pinch of salt in a blender until smooth while the ice cream is making. You can use a fine-mesh sieve to get rid of the seeds if you want to. When the ice cream is almost done, add the raspberry sauce and use a spoon to slowly swirl it. Put the ice cream in a container that can go in the freezer. Freeze it for at least 4 hours, or until it is firm. Let the ice cream sit at room temperature for a few minutes to soften a bit before you serve it.

Prep Time: 10 minutes

Cook Time: 20 minutes

Creamy coconut milk ice cream swirled with tangy raspberry sauce, creating a delightful balance of flavors. This dairy-free and vegan-friendly treat is perfect for satisfying your sweet cravings on a hot day.

Ingredients: 1 can 14 oz full-fat coconut milk. 1/3 cup maple syrup or agave nectar. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1/2 cup raspberries fresh or frozen. 1-2 tbsp maple syrup or agave nectar. Pinch of salt.

Instructions: Melted coconut oil, vanilla extract, maple syrup or agave nectar, and coconut milk should all be put into a blender. Mix until it's smooth. Put the mixture into an ice cream maker and churn it according to the directions on the machine. Mix raspberries, maple syrup or agave nectar, and a pinch of salt in a blender until smooth while the ice cream is making. You can use a fine-mesh sieve to get rid of the seeds if you want to. When the ice cream is almost done, add the raspberry sauce and use a spoon to slowly swirl it. Put the ice cream in a container that can go in the freezer. Freeze it for at least 4 hours, or until it is firm. Let the ice cream sit at room temperature for a few minutes to soften a bit before you serve it.

Prep Time: 10 minutes

Cook Time: 20 minutes