Happy Weekend, Uprisers!
My wonderful friend, Sabrina, taught me the most magical way to make (and eat) “cookies and cream.” The best part? These are both SUPER easy, and require two ingredients each to make (more optional ingredients can be added if desired, but we’ll get into that later).
This tantalizing flavor experience starts with the “whipped cream.”
2 Ingredient Vegan No-Cook Whipped Cream:
This whipped cream is not only vegan and no-cook (a lot of vegan whipped creams require a cooking process), but it is organic, soy-free, refined sugar-free, gluten-free. It’s full of healthy fats, calcium, antioxidants, antivirals, and more!
Warning: This is a no-cook recipe, but it does require 2 days to “set.” Please keep this in mind, and start prepping 2 days before you need it!
- 1 can of Organic Coconut Milk (do NOT use the “lite” versions. You MUST use original/full fat!)
- 2-4 teaspoons of Raw Organic Coconut Sugar
Start by dumping 1 can of Organic Coconut Milk (remember, use the full fat version!) into a mixing bowl. DO NOT shake the can, and DO NOT stir the mixture. Let the cream and water separate as they wish. Leave this mixture UNCOVERED in your refrigerator for 12-24 hours.
After the coconut milk has had a chance to sit in the refrigerator for the allotted time, remove it, and get ready to add some Coconut Sugar!
We don’t like ours particularly sweet (we aren’t sugar crazy at our house), but you’re always welcome to sweeten to your taste. I only added about 2 teaspoons of the above Coconut Sugar to our cream. Start out with 2tsp (unless you KNOW you want it sweet, then you can probably start out with 4tsp).
Use a hand (or stand) mixer to whip to coconut milk and sugar. Start out on a low setting and gradually increase the speed until it is on a “high” setting. Continue whipping the cream for a minimum of 5 minutes.
I usually know it is getting close to the consistency I’m looking for when I can tilt the bowl slightly and have the mixture looking like this.
You should also be able to have thick globs of the “whipped cream” stuck to your mixer’s ends like this.
When you’re done whipping up the awesome new Whipped Cream, cover the bowl with wrap, and place it back in the refrigerator for at least 8-24 more hours. When it is finished firming up in the fridge, take it out and ENJOY IT! You can enjoy it on your ice cream, on your smoothies, in your yogurt, with some fresh fruit, with a spoon 😉 , with some cookies…. Cookies? OH YEAH! COOKIES! Let’s make those now…
2 Ingredient Vegan Cookies
These cookies are rockin’ awesome. They’re a FANTASTIC way to use up super ripe bananas (or the bananas in your freezer for smoothies….. come on, you can sacrifice just two for some yummy, easy (fairly healthy) cookies, right?
Only two ingredients are required for these cookies, but you can certainly add some optional ingredients, like we do. Be sure to add optional ingredients sparingly (just a handful or so), otherwise the cookies might not want to stick together.
- 1 Cup of Organic Rolled Oats
- 2 Bananas (use extra ripe or previously frozen extra ripe)
Optional Ingredient Ideas:
- Organic Chocolate Chunks/Chips
- finely chopped nuts
- Real Salt (for Sprinkling)
- Coconut Sugar (for Sprinkling)
- Pre-heat oven to 350F, and grease a cookie sheet really well.
- Mash two extra ripe bananas in a mixing bowl.
- Add 1 Cup rolled oats, and mix well.
- Fold in any optional ingredients.
- Sprinkle with Real Salt and Coconut Sugar if desired.
- Spoon the cookie dough onto the greased cookie sheet into desired cookie sizes.
- Bake at 350F for 10-15 minutes.
We prefer to enjoy ours by dipping them in our homemade 2 Ingredient Vegan Whipped Cream!
Have you tried these recipes yet? Let us know what you think!