GLUTEN FREE, PALEO & KETO COOKIES 'N CREAM FAT BOMBS

INGREDIENTS

FOR THE 'OREO COOKIE' CRUMBS

1. 60 g almond flour
2. 11 g cocoa powder
3. 2-3 tablespoons Swerve confectioners or powdered xylitol*
4. 1/2 teaspoon instant coffee optional
5. pinch kosher salt
6. 2 tablespoons melted grass-fed butter or ghee/coconut oil

FOR THE VANILLA CREAM

1. 160 ml full fat coconut milk
2. 2-4 tablespoons xylitol erythritol, to taste*
3. pinch kosher salt
4. 160 ml heavy whipping cream or chilled coconut cream (see notes)
5. 2 teaspoons vanilla extract
6. METRIC - US Cups

INSTRUCTIONS

FOR THE 'OREO COOKIE' CRUMBS

1. Lightly toast almond flour in a dry skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). This is very important taste-wise, so don't skip!
2. Transfer toasted almond flour to a small bowl, and mix in cocoa, sweetener to taste, coffee (optional) and salt. Add in butter, mix until thoroughly combined. Press about 1/3 of the mixture into cupcake liners or silicon molds and leave the remaining 2/3 as 'crumbs'. Place both in the freezer while you make the vanilla cream.

FOR THE VANILLA CREAM

1. Add coconut milk, sweetener and salt to a saucepan over medium heat. Whisk until the sweetener has dissolved and the mixture is smooth (doesn't take too long). Transfer to a mixing bowl and allow to cool completely.
2. Add heavy whipping cream or cold coconut cream to a large chilled bowl and whip until soft peaks form. Mix in vanilla extract and the cooled coconut and sweetener mixture. Once the mixture is smooth, fold in the frozen 'cookie' crumble.
3. Pour your cookies 'n cream mixture into the prepared molds and freeze until solid. Allow to thaw for 10-15 minutes before indulging.

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