It’s raining today. I made an early trip to the grocery store this morning before things got damp, then made myself breakfast: eggs, toast and fruit.
John poured me coffee and I settled into my familiar dent in the couch to soak in the wisdom and wit of Anne Lamott. Her book “Traveling Mercies: Thoughts on Faith,” is one of my favorites to date.
One of her best lines came in a chapter on parenting when she found herself struggling to let her then 7-year-old son go paragliding off a big mountain. To fly like “a baby eagle” as she put it. In her indecision she reflected on prayer.
“Here are the two best prayers I know: ‘Help me, help me, help me,’ and ‘Thank you, thank you, thank you.’ A woman I know says for her morning prayer, ‘Whatever.’ And then for the evening, ‘Oh well.’”
I love this. What more can you do besides be open to whatever comes in the morning and then be OK with whatever happened at night?
I’m still sitting here, sipping on the coffee as the rain ticks on our big, east-facing windows. Feels like a true Saturday to me, the type you can savor and smile at.
I got John to eat chia seeds this morning over his fruit salad. It’s the little victories. He said they looked like “ants” on his oranges and apples, but in the end he didn’t mind.
What does this have to do with ice cream sandwiches? Not a lot, but I did read “Traveling Mercies” this morning and I ate an ice cream sandwich last night. Does that count? Also, I ate one a few nights ago while watching “The Biggest Loser.” I’d have felt worse if these weren’t borderline health food. I suppose these just make good lazy activity snacks.
What you need to know about this recipe:
They’re vegan, creamy, cappuccino mocha-y.
The chocolate “cakies” are made with oat flour, coconut oil and raw sugar.
I shared the coconut coffee ice cream earlier in the previous post.
They make excellent late night “snacks.”
You need to let them melt a little bit before eating. Otherwise, the flavors aren’t as present. (microwave for 20 if you must)
They would be delectable dunked in dark chocolate. (why didn’t I do that?)
They’re overall very simple to make.
- 1 flax egg (1 Tbsp flaxseed meal + 2 Tbsp water)
- ½ cup unsweetened almond milk
- 1 tsp white vinegar
- ⅓ cup raw sugar (I used turbinado)
- 1 tsp vanilla extract
- 3 Tbsp melted coconut oil
- ½ cup oat flour (finely ground rolled oats)
- scant ½ cup whole wheat pastry flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- pinch sea salt
- ¼ cup dark/semisweet chocolate chips or chopped bar (non-dairy for vegan)
- Preheat oven to 350 degrees F and lightly coat a baking sheet with non-stick spray.
- Prepare flax egg by mixing flax and water in a large bowl. Set aside.
- Measure out almond milk in a liquid measuring cup and add vinegar. Let set for a few minutes.
- Add the sugar, melted coconut oil and vanilla to the flax egg and beat.
- Add almond milk and beat again.
- Add remaining dry ingredients to a sifter and sift over wet ingredients. Beat until well combined.
- Add chocolate chips and fold in until just combined.
- Spoon 1 Tbsp measurements of batter onto the greased baking sheet (leaving a small space in between cakies) and spread around and flatten a bit – you don’t want mounds, but rather discs.
- Bake for 10 minutes. Remove from oven, let set on tray for 5 minutes, then carefully transfer to a cooling rack to cool. Once cooled, pop cookies in the freezer to harden so they’re easier to work with.
- In the meantime, set your ice cream out so it begins to soften – about 15 minutes.
- Once soft, use an ice cream scoop to scoop out 8 large balls of ice cream onto squares of plastic wrap. Fold the plastic wrap around the balls and squash them into thick discs. Twist off tops to cover and place back in the freezer to harden – about 30 minutes.
- Once frozen, remove chocolate cakies and the ice cream discs from the freezer and carefully plop the ice cream on the top of one cakey (face down) and then top it with another cakey (face up). (SAVE the plastic wrap).
- Use both hands to carefully press the cakies together around the ice cream, then place in a baking dish, re-wrap with squares of plastic wrap, cover with a lid and pop back in freezer.
- Will stay fresh for up to a week.
*These would be excellent dipped in dark chocolate and/or rolled in nuts before serving.
recipe for Coffee Coconut Ice Cream
Emmie February 16, 2013 at 9:36 am
How much ice cream do you need to fill the sandwiches? Is it one whole recipe of the coconut coffee ice cream?
Dana February 16, 2013 at 9:54 am
No, it’s actually only about a third of the ice cream. I still had leftover ice cream, so there’s plenty ice cream for two batches of sandwiches if you’d like!
Kathryn February 16, 2013 at 12:54 pm
Seriously, seriously swooning over this. Total bliss.
Bethany February 16, 2013 at 3:58 pm
I just used the “cakie” recipe to make vegan whoopie pies filled with coconut frosting. Thanks for inspiring me try a vegan version of one of my favorites. These are amazing!
Susan Pantle February 17, 2013 at 12:18 am
Oh my goodness! I have to make these soon & get that book!
Chelsea February 17, 2013 at 2:18 am
Hi! Just discovered y’all, kind of in love already. Beautiful, beautiful blog and philosophy, will be following :) xoxo chelsea at
Sarah February 17, 2013 at 6:33 pm
Oh baby. From the looks of things you have absolutely nailed the texture of those cookies! An ice cream sandwich cookie has to be nice and bite-able. These look perfect.
Lindsey Price February 17, 2013 at 11:47 pm
Wow! These look great! I never thought vegan could look so delicious. Very impressive.
xo,
Lindsey
Susan Pantle February 18, 2013 at 2:21 pm
Just copied both recipes. Ice cream sandwiches on the horizon at our house!! Excited for this tasty treat! Thanks!
Jess February 19, 2013 at 9:32 pm
These look fantastic, Dana. I love that sort of rainy, relaxed Saturday. AND I do always seem to find myself eating something much more indulgent than the norm while watching the Biggest Loser – you’re right though that these are great as far as “indulgences” go.
Lederreiniger February 22, 2013 at 8:56 am
I want one of these. Now. pleaaaase! These sandwiches look amazing and really delicious!
Shannon @ moveeatcreate.wordpress.com February 24, 2013 at 7:55 pm
Wow. Just wow – these look so amazing! They are definitely getting bookmarked for making in (hopefully near) future! Yum!
Bluekitteh April 5, 2013 at 5:41 pm
I liked your page while my husband was signed into his Facebook without realizing it. One day he came across your post and I apologized for the mix up. He told me it was ok because he actually likes your posts. He likes your recipes so much he decided to stay subscribed to you on his Facebook account. I’m sure he’ll love this recipe too.
Dana April 5, 2013 at 10:14 pm
What great news! Glad you both found us and enjoy our posts. Hope you find some things you both enjoy!