I kind of re-named them. Because I love them.
I guess I have been absent for a few days. I also have been loving the outdoors. For three days straight, it seems, I have been outdoors (...minus the rush to get all the gear, food and kids out the door.) It was fun. I think it's a sign the weather is getting warm for the first time this summer!
Today though, Jonathan is taking the kids up to the mountains so I can take a yoga class, write a post and have a little time on my own. You gotta love those husbands!
So, back to the lovewiches. I had one at the Gratitude Cafe in San Francisco when I was there. They are kind enough to leave their cookbooks around the family style tables for people to look at. I jotted down this recipe to make at home. These fantastic, melt-in-your-mouth, gluten-free cookies are really easy to make and are kept in the freezer for your chocolate cravings. They're raw too. No cooking involved.
I've adapted the recipe because I couldn't find date paste.
Ice Cream Lovewiches
1/34 cup raw almonds, 1/2 tsp sea salt, 5 oz date rolls, 3 ounces raw cocao powder, 2 tb vanilla extract and water as needed.
I added all ingredients (but only have dates at first) to the food processor and pulsed. I then added a little water and the rest of the date rolls. This is like a cookie dough and should be that consistency. Using flour (I used gluten-free) to keep from sticking to rolling pin, I rolled out the dough into a thin sheet and cut out with a biscuit cutter. Lay on parchment paper and stick in the freezer until frozen. Then, take them off and put them back in the freezer for later use. I used coffee ice cream here in these pictures but I think it would be great with most any flavor of ice cream. The kids liked them too. I hope you feel inspired to make them as well!