Indulge in Vida Glow’s home made Nice Cream Cookies for a sweet treat that is healthy, nourishing and also delicious
1 cup chopped Pecans
2 cups organic Rolled Oats
3/4 cup Quinoa flour
1/2 cup Brown Coconut Sugar
1 teaspoon Baking Soda
1/2 teaspoon Cinnamon
3 and half tablespoons Coconut Oil
2 tablespoons Coconut Milk
2 teaspoons Vanilla Extract
1/3 cup pitted Dates (diced)
Nice Cream Ingredients
1 serving of Vida Glow Marine Collagen
1 cup of frozen Blueberries
6 large cubes of frozen Coconut Milk
1/4 cup of Coconut Milk (add gradually)
Preheat oven to 160C and line a tray with baking paper. Toast pecans for about 9-11 minutes, until golden. Remove from the oven to cool. Blend pecans in a food process with 1 cup of the oats and until coarsely chopped. Be sure not to over process or the oils in the nuts will release.
In a large bowl, stir the pecan/oat mixture, add remaining 1 cup of oats, quinoa flour, coconut brown sugar, baking soda, and cinnamon.
In another bowl, combine the maple syrup, melted coconut oil, almond milk, and vanilla extract and stir. Pour the wet mixture with the dry ingredients until combined.
In a small bowl, coat the chopped dates in 1/2-1 teaspoon of quinoa flour and toss until coated. This prevents the dates from sticking together. Fold the dates into the dough.
Take about 2 tablespoons of dough and roll it into a ball then flatten it on the baking tray. Repeat.
Bake for 12-13 minutes at 160C until the cookies are golden brown on the bottom. Remove from oven and let sit on baking sheet for 3-4 mins before placing cookies onto a cooling rack for 15 minutes.
For the nice cream, add frozen cubes, blueberries, a serving of marine collagen. Blend until smooth. Gradually add in almond milk to make it easier to blend. Keep adding more milk if needed only until the consistency is smooth and thick.