Nice Cream Cookie Cups
Ingredients
1 ½ cups almond flour
¼ cup tapioca flour
2 tbsp coconut flour
2 tsp baking powder
1/3 cup coconut sugar
4 tbsp cashew butter
2 tbsp butter, melted (can sub 4 tbsp applesauce)
1 tsp vanilla extract
2 tbsp almond milk
Chocolate chips – as many as you’d like
3 frozen bananas
2/3 cup frozen riced cauliflower
1/3 cup preferred nut milk
1 scoop vanilla protein powder
1/3 cup chocolate chips
½ tbsp coconut oil
Cookie
Nice Cream
Hardshell
Directions
Preheat the oven to 350º and line a muffin tin with cupcake liners (parchment or silicone)
Add all cookie ingredients to a bowl and mix until everything is well combined and there are no dry pockets left
Roll out 2 inch balls of dough and press into the liners until the dough is shaped evenly throughout the liner
Bake for 15-18 minutes or until edges are golden brown, then allow to cool almost completely
While the cookie cools, make the nice cream by blending all ingredients in a blender or food processor until desired consistency is achieved. Then melt hard shell ingredients in a small saucepot on low heat, stirring constantly until smooth and remove from heat
Gently remove each cookie cup from the liners and set aside or on a tray ready to add nice cream
Add a scoop of nice cream to each cookie cup using an ice cream scoop or spoon, drizzle with hardshell and serve
Store in the freezer, allow to sit on counter for about 5 minutes before serving
Enjoy!
