I followed her basic recipe, adding 1/2 cup oats, 1 tbsp cashew butter and 1/2 scoop protein powder, then mixing in about 3 tbsp soy milk. For the mixin's I added about 1 tbsp each of goji berries and dried cranberries. Then, I mashed the mixture on my brightly colored plate to set overnight.
After reading comments where people talked about it being too moist, I decided to nix the mashed banana. The end result was something crisper and firmer; I could actually pick it up! So, if you want a more cookie-like 'cookie', then don't add mashed banana to the mix.
In the morning I whipped up some blueberry banana soft serve (~1 banana, small handful blueberries, pinch of cinnamon) and spread it on top of the cookie like frosting. It was DELICIOUS! I love the addition of the soft serve because it adds a layer of creaminess to the dense cookie. Glad I finally tried it!
Now, here is a recipe I'm REALLY excited to share with you. I created these on a whim yesterday and they came out beyond yum. I intentionally made a small recipe for three reasons: 1) I wasn't sure how they'd come out, 2) If they came out delicious I feared eating 10 at a time, and 3) I'm going away for a few days and didn't want to make more than I'd use. Feel free to adjust the recipe.
- 1/2 cup cashews
- 3 pitted dates
- 1 tbsp cacao powder
- 1 tsp coconut oil
- 1/2 tsp vanilla
- Pinch of sea salt
- Add cashews and dates to a food processor and process until crumbly.
- Dump into a bowl and add remaining ingredients. Stir (spoon or hands) until everything is thoroughly combined.
Mixture should look like this:
- Take half the mixture and press into a cupcake liner. It'll take a few minutes, but make sure to pack it tightly and mold it well into the shape of the liner. If you don't pack it tightly enough, the resulting cupcake will crumble too much.
- Set into the fridge or freezer to set while you make the frosting.
Naked cupcakes should look like this:
- 1/4 cup coconut oil, mostly solid*
- 1/2 tsp vanilla
- 1-2 tsp agave, depending on how sweet you want it.
- 1/4 tsp lemon juice
- Whisk coconut oil so that it forms a somewhat fluffy consistency. It won't be exactly like frosting, but you want it to be on the creamy side, not a solid mass.
- Fold in remaining ingredients.
- Pop your cupcakes out of the fridge/freezer, spread on frosting to your heart's delight, and pop them back into the fridge/freezer until serving. I topped mine with a little shredded coconut, feel free to omit or top with whatever you want.
* My container was completely liquid, so I put 1/4 cup liquid oil into the freezer to firm up for a few minutes.
Innards. If you can't tell, I eat cupcakes in bed.
Try these. Now. Remember those cupcakes I posted about here? Well, these tasted better. Also, they're arguably healthier. I was worried the frosting would be too coconutty, but it wasn't at all. It tasted like honest to goodness cupcake frosting on top of chewy, fudgey, dense cupcakes! I'm so enamoured with these little guys.