This is the most amazing delicious frozen little treat!
You will have to try making these Raw Vegan Coconut Seed Chocolate-Dipped Freezer Cookies, they are out of this world!
I can’t eat ice cream so these cookies are just as good—if not better—than a dairy and refined sugar filled frozen sandwich. Plus they don’t have nuts, eggs or any of the other top allergens. Yay!
Who doesn’t love a frozen treat once in a while?
This creation was adapted from The Rustic Vegan (@bjonr). He uses almonds and hazelnuts as the main cookie ingredients.
Fresh is Real is completely allergen-friendly so some tweaks had to be made to the ingredients. Sunflower and pumpkin seeds were used in my recipe but one could easily include hemp and chia seeds to the combination.
I also did not add peppermint flavouring, or natural powders to colour my coconut filling. His version looks very tempting though! If you can tolerate nuts try his original recipe.
Bjonr’s Rustic Vegan Cookbook includes many more amazing colouful, plant-based, and healthy recipes, you will be impressed!
For this recipe you will need:
- A food processor or high-speed blender, and
- A high-speed blender (with dry container option) or coffee grinder
I always try to create recipes that don’t require expensive gadgets or machinery but this one needs a little help.
One day I might invest in a food processor but for now, I try making recipes with what I have.
Even with a high-speed blender, this recipe will require some patience to get everything well blended.
The seeds will need to be ground into a powder to facilitate mixing in step 2.
A treat with nutritious ingredients
I’m happy to share this modified version of Bjonr’s recipe. Even though it is a treat, the ingredients are packed with beneficial nutrients.
I could go on and on about how wonderfully tasty this recipe is, but honestly, you will have to try it for yourself!
Share your creations
If you try these Coconut Seed Chocolate-Dipped Frozen Cookies make sure to let me know what you think. Did you modify any of the ingredients?
I’m in love! This dessert will surely become a family favourite. The dough is prepared with lots of nutritious seeds and cacao powder, resulting with the perfect texture. Medjool dates and a little maple syrup add natural sweetness to the cookies. The middle layer will fool any ice cream lover. The partial dark chocolate dunk will have you desire more than one. But, remember—moderation is key!
- Cookie Dough
- 2/3 cup raw sunflower seeds, finely ground*
- 2/3 cup raw pumpkin seeds, finely ground*
- 2 tbsp organic raw virgin coconut oil, soften
- 10 Medjool dates, pitted**
- 3 tbsp raw cacao powder
- Pinch of Himalayan salt
- Coconut Filling
- 1 cup shredded unsweetened coconut
- 1 cup plain coconut chips (I used 1 bag 80g Hungry Buddha Classic Coconut Chips)
- 2 tbsp plain coconut yogurt
- 2 tbsp pure maple syrup
- 4 tbsp organic raw virgin coconut oil, soften
- 1/2 tsp vanilla powder or vanilla extract
- Dark Chocolate Dipping Sauce
- 1/2 cup Vegan Gluten-Free Dark Chocolate
- In a high-speed dry blender (like a Vitamix) or small coffee grinder, ground your seeds into a fine crumb.
- In a food processor, or high-speed blender (like a Vitamix), add seed powder to oil, dates*, cacao powder and salt.
- Blend all ingredients into a well combined sticky dough***.
- Place dough in between two sheets of unbleached parchment paper, roll thin.
- Using a small cookie cutter, or container (I used a 1.25-in round sharp edge container), cut out as many circles as you can.
- Place all cookies on a parchment lined a cookie sheet, freeze for 20 minutes (my batch made 28 cookies).
- To make coconut filling: Add coconut filling ingredients to a wet blender, or food processor, mix well, set aside.
- Once the filling mixture is ready, remove cookies from the freezer.
- Spoon filling on half the cookies.
- Top with another cookie, press down to make little sandwiches.
- Return cookie sandwiches to the freezer for 20 minutes.
- In a small microwave safe bowl, melt chocolate in the microwave for 30-60 seconds****.
- Remove sandwiches from the freezer, dip half in melted chocolate or drizzle lines across the tops.
- Store in the freezer until ready to eat. No need to include an expiry date, they won’t last long! They’re that good—and fun to make!
*Hemp and chia seeds would be equally great in this recipe. Include some in your seed ratio as an alternative. Oats would work well too if you can tolerate them.
As an example, you could do 2/3 cup sunflower seeds and 2/3 cup combination of pumpkin/hemp/chia. Or add oats to the combination. These ratios are pretty flexible.
**Next time, I make these cookies, I will try to pre soak my dates in some warm water to make it a bit easier to blend. If you have a good food processor it should be fine either way. I only have a Vitamix blender.
***Use your blender tamper if necessary to help blend the ingredients.
****You can also melt the chocolate in a double boiler on the stove top.