It’s Wednesday which means and I get to welcome another one of my favorite bloggers to The Sweet Life.
Today I have the genius behind the mouth-watering food blog Fork and Beans. Please welcome Cara! I have been a huge fan of Cara’s since Halloween 2012 when I first discovered her blog through these AMAZING candy bar recipes. Anyone who can make a vegan and gluten-free Snickers look like this is going to be in my heart forever (or at least my rss feed). I am always excited to see what new, creative, and delicious food Cara’s cooking up. Everything she does is with so much love and passion that it shines right through her photography, recipes, and writing. And if you have not yet heard, this summer there will be a Fork & Beans cookbook! But don’t wait until August to buy it, preorder it now!
Thank you so much for stopping by, Cara.
Welcome to the world little baby Nash! I think that I am going to start a new tradition of making healthy Ice Cream Sandwiches for the arrival of little ones from now on. I mean, it’s only fair to create a special treat in honor of a precious little soul entering into the lives of loved ones, isn’t it? And since these are gluten, egg, dairy and refined sugar-free, it really is the perfect celebratory slice of heaven for little to big ones. Humans, that is. Now all we need is a candle to stick straight in the middle…
Sarah has played a special role in my blogging career as someone I have asked advice from and received tons of support from so I thought it was only appropriate that I make her something special to say thank you, congratulations, and here’s to getting more sleep, all rolled up in one. Though these ice cream sandwiches look naughty and unhealthy in every way, would you believe me if I told you that the cookies had absolutely no flour, butter, or sugar in them what-so-ever and the ice cream really was bananas? It’s true. Scouts honor. Plus, a mother of now 2 needs lots of energy to get through the day and these cookies are loaded with protein…
Won’t you join me in raising a healthy ice cream sandwich in honor of Nash? Little baby, may your little heart be blessed.
- 3 ripe bananas
- 1 Tbsp. non-dairy milk
- 2 tsp. maple syrup (optional, the bananas provide a lot of sweetness as is)
- 1 tsp. vanilla extract
- 1/2 c. peanut butter, smooth or chunky (almond or sun butter works too)
- 1/2 c. white beans, rinsed and drained
- 1/2 c. gluten-free old-fashioned oats
- 2 Tbsp. applesauce
- 1 Tbsp. maple syrup
- 1 tsp. vanilla extract
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/3 c. non-dairy chocolate chips (plus more for rolling) - optional
- Line a small rectangular dish (I used a 6x4 sized dish) with parchment paper. Feel free to use whatever size or dish you have (you can even use a round pan). Just know that the bigger you use, the thinner the ice cream filling is vs. the small the pan, the thicker the slices.
- Blend everything up in a high-speed blender until smooth. Place into the dish and freeze until set (approximately 2+ hours).
- Preheat oven to 350 degrees.
- In food processor blend everything (except the chocolate chips) together smooth, yet thick enough to form into a dough. Fold in chocolate chips.
- Roll about 1 Tbsp. of dough into a ball between hands and place on a parchment paper-lined baking sheet. Shape with your hands by gently flattening dough down into 2" diameter circles. These will not spread while baking so it's important to shape them prior to.
- Bake for 12-15 minutes until lightly brown along the edges and allow to cool on the baking sheet. Transfer to the freezer until ready to assemble.
- Take a 2" circle biscuit cutter and make cut-outs in the dish holding the banana ice cream. Place in between 2 frozen cookies (optional: coat with non-dairy chocolate chips) and freeze again until fully set.
These are know to melt quickly so eat fast. They are the perfect post-workout protein-packed snack or even for when you want to serve your little ones a special, healthy treat!
Native of Los Angeles, Cara is the crazy, chocolate-filled woman behind Fork & Beans. On a mission to recreate every treat known to mankind, she has every intention of making them gluten, egg, and dairy-free. Oh, and super tasty too. From a range of Girl Scout Cookies, homemade candy bars, to a collection of childhood favorite snacks–nothing is off-limits. You can follow Fork & Beans on Facebook, Pinterest, and Instagram. You can also pre-order the upcoming published cookbook Decadent Gluten-free Vegan Baking here.
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