As a child, I had no worries in the world.
I’m pretty sure I had no idea what the word stress meant and that wasn’t an actual reality for me until about 9th grade.
Responsibility usually sets in deep in high school.
Summers were absolutely care-free. My life was filled with pop-tarts, hop-scotch and wall ball games, playing barbies, singing to Wilson Phillips and the Spice Girls, running on the hot pavement without shoes on, slipping slides made of my dad’s old garage tarp, and tons of swimming.
Life was so simple.
The one thing I miss so much about my summers as a child were the ice cream sandwiches that were always available on those hot summer days.
They were usually Blue Bell ice cream sandwiches with a chocolate sandwich cookie and vanilla filling.
But we all know what is going on in the Blue Bell department right now…I’d rather not replicated anything of theirs because I feel like it will jinx my hopes of Blue Bell restocking the ice cream coolers at the store.
Sometimes my sister and I would get crafty and freeze Little Debbie Oatmeal Cream Pies.
It’s amazing what a freezer can do to your favorite sweet treat.
Today we are making a cool summer time treat that is reminiscent of oatmeal cream pies.
But even better…they are coconut cream pies.
Imagine a chewy coconut cookie sandwiched with a cool, creamy coconut whipped cream filling.
It’s totally adult.
It totally brings out the kid in you.
and all that other good stuff.
Seriously, you’d never even know.
- For the cookies:
- 10 Medjool dates, pitted, soaked in water overnight and drained
- 1 T. ground flaxseed meal
- 3 T. water
- 1 c. coconut cashew butter ( I made mine homemade, you can use your favorite store bought nut/seed butter or for a nut-free option use coconut butter, slightly melted)
- 2 t. pure vanilla extract
- 1 t. ground cinnamon
- ½ t. baking soda
- ½ t. salt
- 1 c. unsweetened shredded coconut
- For the filling:
- 1 carton of full-fat coconut milk ( I used So Delicious brand), refrigerated overnight
- 1 t. pure vanilla extract
- ¼ c. granulated stevia
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Place the dates in a large food processor and process until smooth.
- In a small mixing bowl, combine the flaxseed meal and water, let sit for 5 minutes to thicken.
- In a large mixing bowl, combine the coconut cashew butter, ⅓ cup of the pureed dates, flaxseed mixture, vanilla, cinnamon, baking soda, and salt. Mix until smooth.
- Fold in the coconut.
- Drop the cookie batter by heaping tablespoons onto the prepared cookie sheet. Slightly flatten the top of each cookie using your fingers.
- Bake for 10-12 minutes or until slightly golden.
- Let the cookies cool completely before filling.
- For the filling, combine all ingredients in a large mixing bowl until smooth and fluffy.
- Place one to two teaspoons of the filling onto one cookie and sandwich with another cookie.
- Wrap the sandwiches in plastic wrap, freezer or refrigerate and enjoy!