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Chocolate Chaga Nicecream Cookie Sandwich by Sugared Coconut

In honor of Plant-Based month here at HBFIT, we are bringing you guys a real treat from Toronto-based recipe developers and food photographers Sugared Coconut. These easy to make (and seriously delicious) Chocolate Chaga Nicecream Cookie Sandwich are made with coconut palm sugar and chaga mushroom powder – hello?! Yes please!
Be sure to check out Sugared Coconut for more healthy (and photogenic!) recipes.

One Bowl Chocolate Chaga Chip Cookie Recipe:

 

Ingredients:

● 2 ½ Light Buckwheat or Brown Rice Flour

● ½ Cup Coconut Palm Sugar

● ½ Cup Unsweetened Hemp Mylk

● ½ Cup + 2 Tbsp Room Temperature Coconut oil

● ½ Tbsp Chaga Powder

● 2 Tsp Reishi Powder

● 3 g Monk Fruit

● ¼ Cup Raw Pumpkin Seeds

● ½ Tsp True Vanilla

● ½ Tsp True Cinnamon

● 1 Tsp Carob

● 1 Tsp Raw Cacao Powder

● 1 Tsp Baking Powder

● 1 Tsp Baking Soda

● ¼ Tsp Pink Sea Salt

● 1 Cup Unsweetened Vegan Chocolate Chips or Cacao Nibs

 

Directions:

1. Preheat oven to 350 Degrees Fahrenheit

2. Line baking sheet with parchment paper

3. In a large bowl mix all ingredients together except chocolate chips and pumpkin seeds

4. When the batter is smooth, mix in chocolate chips and pumpkin seeds using a wooden spoon.

5. Scoop 1 ½ tbsp of cookie dough and form a ball

6. Place on baking sheet and flatten with a fork

7. Repeat for all cookies

8. Bake for 12-16 minutes (depending on how chewy you like your cookies)

9. Let sit for 20 minutes on baking sheet

10. Transfer to a cooling rack and let cool for 20 minutes

 

Vanilla Coconut Nicecream Recipe:

Ingredients:

● 2 ½ Frozen Bananas

● ½ Cup Coconut Mylk

● ⅓ Cup Coconut Flakes

● 2 Tbsp Vanilla Coconut Yogurt

● 1 Tsp True Vanilla

● ½ Tsp True Cinnamon

● 1 Tsp Maca

● Optional: ¼ Cup Unsweetened Vegan Chocolate Chips

 

Directions:

1. Chop bananas

2. Blend all ingredients together in a food processor until smooth

3. Pour nicecream into a container and let freeze for 1-2 hours

Directions For Cookie Sandwich:

1. Scoop ¼ cup of nicecream on top of cookie

2. Place another cookie on top of nicecream to create a sandwich

3. Optional (but recommended) dip one half of cookie sandwich into melted chaga chocolate

4. Freeze for 30 minutes

5. Enjoy!