Ginger Coconut Gelato and gingerbread cookies
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
 
Ingredients
For the ginger green tea ice cream
  • 1 avocado
  • 2 cups coconut milk
  • 1 cup agave, maple syrup, or brown rice syrup
  • 2 Tablespoons coconut oil
  • 1 cup soaked cashews
  • 2 oz. ginger liqueur or another liqueur of your choosing (optional but highly recommended)
  • 1 Tablespoon ground ginger
  • 1 Tablespoons green tea powder
  • juice of 1 lime
For the gingerbread cookies
  • ¼ cup vegan butter, like Earth Balance
  • ⅓ cup pumpkin puree
  • 1 cup chopped dates
  • ¼ cup + 2 Tablespoons molasses
  • 1 “flax egg” (1½ Tablespoon ground flax seed and 3 Tablespoons water set in a dish until gelatinous)
  • 1 cup gluten free all purpose flour
  • 1¼ cup cooked chickpeas
  • 2 teaspoons baking soda
  • ½ teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • zest of 1 orange
Instructions
For the Gelato:
  1. Blend everything until smooth. Process in an ice cream make according to the manufacturer’s instructions. Makes about 2 pints.
For the Gingerbread Cookies:
  1. Preheat oven to 375.
  2. Blend all ingredients in your food processor until smooth.
  3. Scoop the dough onto a greased or parchment covered baking sheet. Pat down with your fingers to flatten the cookies.
  4. Bake for 8-10 minutes. Makes about 3 dozen small cookies
Recipe by Plant Craft at https://www.rachelcarr.com/ginger-green-tea-gelato-gingerbread/