- 2 cups organic almond meal
- 2 tablespoons organic coconut flour
- ½ cup fair trade cocoa powder
- ½ teaspoon baking soda
- ⅓ cup raw local honey (substitute maple syrup for vegan option)
- ¼ cup coconut oil
- 2 ounces unsweetened chocolate
- 1 teaspoon pure vanilla extract
- 1 head organic cauliflower, cut into florets (about 4 cups) and steamed until fork tender
- ½ cup coconut oil, liquefied
- ½ cup maple syrup
- 6 tablespoons organic coconut milk
- 1 tablespoon pure vanilla extract
- ½ teaspoon sea salt
- ½ cup Bing cherries, pitted and chopped into ½-inch pieces (if using frozen cherries, defrost and rinse, then chop)
Preheat oven to 350° F. Sift dry cookie ingredients together. Place the remaining cookie ingredients in a saucepan over low heat and stir until chocolate is melted. Pour the melted chocolate mixture into the dry ingredients and stir with a spoon until well combined.
Use a tablespoon to scoop out balls of cookie dough. Flatten each ball to about ½ inch thick and bake for 10 minutes on a lined baking sheet. Cool on wire racks.
Place all ice cream ingredients except cherries in a high-powered blender and blend on high until smooth and creamy.
Fold in cherries. Pour into ice cream maker barrel and run for about 20 minutes until firm or pour in lined 9- by 13-inch pan, seal with plastic wrap and freeze for about 3 hours, until firm.
Add a scoop of ice cream to a cookie and top with a second cookie to make a sandwich. Roll in crushed rose petals, chopped walnuts and/or cacao nibs if desired.
Courtesy of Vivacious Dish