Double Chocolate Chip Jackfruit Bacon Protein Cookies + Raw Ice Cream (Vegan Pizookie) (low-fat, gluten-free)
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 1-2
- Category: Dessert
- Cuisine: Vegan
Ingredients
- Round pan (mine was 6 1/2″ x 1″)
- Parchment paper
Cookie
- 1 cup medjool dates
- 1/4 cup plant-based milk (I used macadamia nut milk)
- 1/3 cup + 1 tbs gluten-free rolled oats, ground into flour
- 1/4 cup Sunwarrior Classic Plus Raw Protein Powder in Chocolate
- 2 tbsp mini dark chocolate chips
- 1 tbsp (12g) coconut oil, melted (for oil-free, see notes)
- 1 tbsp jackfruit bacon, chopped small (see notes)
- 1/4 tsp vanilla powder or extract
- 1/4 tsp aluminum-free baking powder
Vanilla Banana Ice Cream
- 3 frozen bananas, broken into medium pieces
- 1 tbs Sunwarrior Classic Plus Raw Protein Powder in Vanilla
Chocolate Sauce
- 1 tbs cacao powder
- 2 tbs liquid sweetener of choice
- A dash of vanilla powder or extract
- OR Emmy’s Organics Raw Chocolate Sauce
Instructions
Cookie
- Preheat oven to 350 F. Line your round pan with a parchment paper. (see how here)
- Add dates and milk to a food processor and run until it is as smooth as you can get it. Add in the remaining ingredients, except for the chocolate and bacon, and run until a dough forms.
- Pour into a bowl and fold in the bacon and chocolate.
- Press into round pan until it is about 3/4″ thick all around.
- Bake for 20-25 mins, depending on how soft you want your cookie. If you are making small cookies (about 1 1/4″ in diameter), roll into balls and flatten, then bake on a parchment lined baking sheet for 15 mins.
Vanilla Banana Ice Cream
- Place the bananas into a food processor (broken into pieces) and run until it is the texture of rice.
- Open, and add in the protein powder.
- Run until smooth and creamy, scraping down the sides as needed.
- Scoop with an ice cream scooper into mounds onto a plate and place into the freezer until serving.
Chocolate Sauce
- Whisk together the cacao, sweetener of choice and vanilla until smooth.
Assembly
- Pop the cookie out of the cake pan onto a plate and top with the ice cream mounds from the freezer. Drizzle with chocolate sauce and dig in!
Notes
I made 1 pizookie + 2 small cookies (1 1/4″ in diameter).
The bacon was spicy, and added a kick to the cookie. If you don’t like savory and sweet, simply leave out the bacon.
In place of the coconut oil, try using applesauce. I have not yet done it in this recipe, but I have in others with much success.