Recipe

BANANA & ALMOND BUTTER COOKIE CUPS WITH COYO SEA SALTED CARAMEL COCONUT MILK ICE CREAM

Dairy Free . Gluten Free . Refined Sugar Free . Vegan

COYO X THE CAKER
VEGAN BAKING MASTERCLASS EDITION
@THECAKER

This dessert really does taste as good as it looks and with Jordan Rondell as the creator how could it not? COYO partnered with dream baker Jordan Rondell to create a masterclass in vegan baking, and this delightful banana & almond butter cookie cup was one of the yummy vegan treats guests where taught how to make for themselves!

INGREDIENTS FOR THE COOKIE CUPS

1 cup almond butter

3 tablespoons maple syrup

1 large ripe banana

1/2 cup ground almonds

1/2 cup flaked almonds

1 teaspoon vanilla extract

INGREDIENTS FOR THE FILLING

2 cups of COYO® Sea Salted Caramel Coconut Milk Ice Cream

1 handful toasted almond flakes

METHOD

1. Start by placing your COYO on the bench to soften just a little.

2. Next take out all you cookies and place them on a plate, 20 cookies will become 10 sandwiches, so be sure to match your cookies into pairs.

3. Take a scoop of the ice cream and using the back of a spoon smear the ice cream over one cookie. Then take the matching side and squish it on top to make a sandwich! So easy!

4. Repeat steps 2 & 3 using different flavours of COYO Coconut Milk Ice Cream and then place the sandwiches in the freezer to set until ready to serve!

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