Twenties & Turmoil

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Foodie Face Off: Round 5 (Sponsored by Emmy's Organics)

Samantha Tatarsky

There’s nothing vanilla about an Emmy’s Organics vanilla coconut cookie.

Well, except for the fact that it tastes like a vanilla coconut cookie. Oh, and it’s healthy so we know Cookie Monster and his newfound love for carrots would approve. In the wise words of the creators over at Emmy’s, they’re simple. Not basic. With a base of organic coconut, sweetened with organic agave, all mixed with smooth vanilla bean powder, these cookies will make it hard to have just one. Trust me, I would know.

We are so excited to have Emmy’s Organics sponsor Round 5 of the Foodie Face Off challenge. This virtual competition is all about finding ways to get creative in the kitchen with wellness in mind. Emmy’s Cookies are more than just cookies. Their soft, coconutty flesh make them incredibly versatile. We’ve set out to turn these little pieces of crack into…even bigger pieces of crack.

3 Must-Use Ingredients

  1. Emmy’s Organics Vanilla Cookies

  2. Vanilla Extract

  3. Nut Milk

Time’s Up, Chefs!

Use This:

For The Cupcakes:

(Ingredients are based off of LilyBean Gluten-Free & Vegan Vanilla Bean Cupcake Mix)

For The Icing:

(Ingredients based off of LilyBean Gluten-Free & Vegan Buttercream Frosting Mix)

Do This:

For The Cupcakes:

  1. Preheat oven to 325.

  2. In a large mixing bowl, pour in your cupcake mix, oil & nut milk. Mix until well-combined.

  3. Line a cupcake tin with paper liners (or just grease your cupcake tin like I did). Scoop in your mixture. Mine made about 9 cupcakes.

  4. Cook for 16-20 minutes.

  5. Let cool while you make your icing, but keep that oven on for the coconut crumble!

For The Icing:

  1. Criush your Emmy’s Organics vanilla cookies into crumbles and spread on a parchment-lined baking sheet.

  2. Bake in the oven at 325 for 2-3 minutes. Watch these carefully so as not to totally char them!

  3. Let butter sit out on the counter to soften a bit.

  4. In a large mixing bowl, beat the butter with an electric mixer on medium speed for 2 minutes. If you don’t have an electric mixer (like myself…broke & in turmoil, friends), use a whisk. I put the handle of my whisk between my hands and rolled it, mimicking the motion of an electric beater. Your butter should start to look whipped & airy.

  5. Add in the frosting mix, nut milk & vanilla extract. Use your electric mixer on the low setting (or use your whisk again) and beat until well-combined & fluffy.

The Finished Product:

  1. Once cupcakes are cooled, generously spread your buttercream frosting on top.

  2. Lick the spoon.

  3. Keep licking it.

  4. Lick the bowl.

  5. Don’t leave a trace of frosting…for easy clean-up purposes, of course.

  6. Sprinkle your Emmy’s Organics coconut crisp on top.

  7. Impress your friends with your seemingly advanced baking skills.

Use This:

Do This:

  1. In a bread pan lined with parchment paper, press down the Emmys Organics coconut cookies until the entire surface of the pan is covered and even.

  2. In a pot, bring coconut cream & pure maple syrup to a boil. Reduce to a simmer, stirring occasionally for 40 minutes. Remove from heat, add in vanilla extract, a pinch of sea salt & 1 tablespoon coconut oil. Let sit for 5 minutes to thicken.

  3. Carefully pour the caramel mixture over the coconut cookie base. Freeze for 30 minutes.

  4. Over low heat melt 1 tablespoon coconut oil. Slowly add in chocolate chunks to melt. Once the chocolate is melted, pour over your coconut & caramel base. Sprinkle sea salt over top & freeze for 1 hour.

  5. Once your candy bars have solidified, carefully cut into 1 & 1/2 inch thick bars. Leave out at room temperature 10 minutes before eating..