#onehungrymami

Recipe from ONEHUNGRYMAMI

Layers

banana beet ice cream: 2 frozen bananas, 1/4 of a small beetroot.  Process until smooth and ice cream like.

peach banana ice cream: 2 frozen bananas, 2 peaches.  Process until smooth and ice cream like.

Blueberry pear sauce: 1/2 cup blueberries, 1 pitted medjool date, 1 large ripe pear, water as required.  Place all ingredients in the blender and blend until smooth, add a little bit of water at a time until you get the desired consistency.

Recipe from ONEHUNGRY MAMI - LOVE HER!

Thumbprint Cookies with Caramel Centres

Makes 8

Ingredients

For the cookies

10 pitted medjool dates

1/2 cup of shredded coconut

handful of raw pecans

1 tsp of vanilla extract

  For the caramel

10 pitted medjool dates

1 TBS of mesquite powder (optional)

pinch of Himalayan pink salt*

1/4-1/2 cup of water

  Method

  Place all ingredients for cookies in the food processor and process until mixture starts to stick together.  You should be able to roll them into a ball.  If the mixture is too dry, add more dates, if too wet, add more coconut.

Roll them into small balls and press them flat, making a dent in the middle with your thumb.

Set aside.

  For the caramel, place all ingredients in the blender and process until super smooth.  Start with 1/4 cup of water and add more if too thick.

Mesquite powder will add a caramel flavour to the sauce so I highly recommend you use it. Also, whilst I don't add salt to my food anymore, I really think it brings out the caramel taste in this recipe.  

Once it's done, add some to the centres of the cookies.

I would recommend that you freeze the cookies for at least 1 hour as they will be soft otherwise, which is totally fine if you like it like that.

The recipe for the caramel yeilds quite a bit, about 1 1/4 cups so just store it in a glass jar with a tight fitting lid and you can use it to your hearts content.  Some ideas for this caramello deliciousness are:

on top of your oats

on top of pancakes

as caramel fudge for your ice cream