*Raw* Oreo Blizzard

What were your summers like as a kid? Can you remember?

My four best friends and I played in streams, built forts in trees, and scripted musicals to perform for our parents (yes, this continued until high school and yes, we were clearly the cool kids).

One of my favorite memories though, is of biking a mile down the road.

Our first stop would be in the magazine section of the closest pharmacy. You see, we were big, and I mean big *NSync fans.

We’d pull every teeny bopper magazine from the shelf, take a seat on the floor of the pharmacy (little weird now that I think back) and flip through page by page. If we were lucky enough we had a few bucks to buy one, take it home, and cover the final corner of our white walls with another pic of Justin’s face (shout out to Dad for not disowning me).

The next stop on the bike trip was my favorite. Dairy Queen. Yup, that’s right. Mid summer there was nothing like a big scoop of a cold, chunky Oreo Blizzard.

Am I right?

Today’s recipe is in remembrance of those days.

When our whole world existed within a mile of home. When we needed nothing more than bikes, a local pharmacy, and a cold ice cream to make a memory.

*Raw* Oreo Blizzard

The Oreos

{Cookie}

Process:

1/2 cup almonds

1/2 cup dates (pitted)

1/4 cup cacao powder 

Dash of vanilla

Sea salt

Make sure they’ve been processed well (it should stick together). Gather it all together as if it were dough and refrigerate for 10 minutes or so.

When you remove from the fridge, press as flat as possible (depending on how thin you’d like your Oreos) on parchment paper.

Use a circular cookie cutter or anything small, circular and sharp to create your Oreo tops and bottoms.

Make as many as possible and refrigerate while making the filling.

{Filling}

Process:

1/3 C shredded coconut

1/3 C coconut flour

1/3 C coconut milk (get the canned kind and use the thick, creamy part on the top)

1 tbsp raw honey or maple syrup

Sea salt to taste

Scoop the filling in between two Oreo halves. Refrigerate.

 

The Ice Cream

Blend:

frozen bananas 

1/3 C coconut milk

If it looks like it needs to be thicker, add more bananas (or just add less milk from the start depending on size of bananas).

Now grab a few Oreos and crumble into the bottom of a mason jar. Add the ice cream slowly, and every so often add more bits of Oreo.

Optional: top it off with some homemade chocolate sauce (equal parts cacao powder, melted coconut oil, honey).

Want more recipes like this one? 

Join me for my July detox! More info below. Registration closes SUNDAY.

Cheers to a hot and steamy summer!

Written By: Jody Grimm
Posted July 11, 2014 in Recipes, Zero Stress

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