Vegan breakfast

Ingredients

  • almond flour
  • coconut oil
  • maple syrup
  • 3tbs milk
  • salt
  • vanilla extra until smooth
  • banana ice cream
  • milk

Preparation

  1. In a bowl, mix the almond flour, coconut oil, maple syrup, 3tbs milk, salt, vanilla extra until smooth. Stir in the dark chocolate chips.⁠

  2. Spread half the dough (about 1 heaping cup) evenly across the bottom of an 8x8 pan. Place in freezer while you make the banana ice cream. Put the other half of the cookie dough in the refrigerator, covered.⁠

  3. In a blender, blend bananas and 3tbs milk until smooth (start with 2 tbsp milk and add another tbsp if necessary). Spread ice cream evenly over cookie dough layer. Cover, and freeze for 1 – 1.5 hrs until firm enough to add the top layer of cookie dough.⁠

  4. Spread the remaining cookie dough evenly on top of the banana ice cream. Freeze for another 30 minutes to an hour.⁠

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