Chocolate Cookie Crumble


For the ice cream

  • 1/2 cup coconut milk
  • 1 Tbsp cocao powder
  • 1 Tbsp maca powder
  • 1 tsp cinnamon
  • dash of salt

For the crumble

  • 1 1/4 cups almond meal
  • 1/4 cup cacao nibs
  • 1/2 cup shredded unsweetened coconut
  • 1/2 tsp baking powder
  • 1/4 teaspoon sea salt
  • 1/4 cup apple puree (take a small apple and blend it until smooth)
  • 1 egg
  • 3 Tbspcoconut oil, melted
  • 1/2 tsp vanilla extract


  1. Add all ingredients for the ice cream  into a Nutribullet cup or blender and blend until smooth
  2. Add to a small dish and place in the freezer
  3. Freeze for at least 3 hours
  4. Now to the crumble – In a large mixing bowl, stir together almond meal, dark chocolate chips, coconut, baking powder, salt and sugar.
  5. In a separate bowl, beat egg until uniform in color and doubled in volume.
  6. Whisk in the coconut oil, apple puree and vanilla, then add to dry ingredients and mix until just combined.
  7. Chill in the fridge for an hour
  8. Preheat oven to 375 F
  9. Add mixture to a baking sheet lined with parchment paper and spread out evenly
  10. Cook for about 15 minutes, or until the mixture starts to brown
  11. Remove from the oven
  12. In a small bow, scoop balls of ice cream into it
  13. Sprinkle with the desired amount of crumble (you will have left overs)
  14. (Optional) – you can drizzle with honey or sweeter of choice. This is a low sugar recipe.



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