I’m beginning to think I’m like the Forest Gump of grean tea. That’s because I like green tea. A lot. I like it warm in a mug. I like it iced. I like it in a smoothie. I like it all zen and chai. And now? Now I like it in a Dreamy Green Tea Pistachio Drumstick. Of course, who wouldn’t?
I do not have obsessive tendencies. I do not have obsessive tendencies. I do not have obsessive tendencies.
That’s what I keep telling myself.
But I have noticed I can sort of get a little compulsive. You know. Fanatical. Consumed. Relentless.
But not obsessive. No, not obsessive at all.
I have examples of my thematic behavior. Doesn’t that sound much better? I like variations on a theme. Thanks Hadyn!
For example, I’ve been a little carried away with Molasses lately. There’s my Soft Molasses Cookies, Molasses Peanut Butter Cups, and Molasses Peanut Butter Cup Cookies, and finally, Molasses Creamy Peanut Butter Sandwich Cookies.
I might be done with molasses…until the mood hits me again.
I’ve also been on a “butterfinger” kick lately as well. But that one’s really not my fault. Shawn and his parents took me to my favorite vegan comfort food restaurant, Green, in Tempe, Arizona, for my birthday in March. And no matter how much good vegan comfort food you’ve eaten for dinner, you have to have a tSoynami vegan ice cream treat for dessert on your birthday. They give you super powers!
You may say I’m a dreamer. You wouldn’t be the first one…and I hope you’re not the last!
I’m not done with my butterfinger passion. There’s more to come with that one.
Then there’s my whole chickpea thing. I don’t even know what to call it, but I’m crazy for chickpeas. I have a series I’m referring to as 100 Things To Do With Chickpeas. My hubby doesn’t think I can do it. That’s all the challenge it took for me to get a little crazy. I’ve used chickpeas in Chocolate Chip Cheesecake. I’ve used chickpeas in Strawberry Chocolate Dessert Bars. I’ve even used chickpeas in, well, chickpeas (as in Spicy Roasted Chickpeas, a snacky kind of chickpeas).
My latest fetish of choice is green tea. It’s sort of an obsession in the making because, although green tea is my drink of choice — Green Tea Iced Tea is my favorite! — I have yet to make too many recipes with it. Until today.
It was an easy decision to begin with these Green Tea Pistachio Drumsticks.
Creamy. Crunchy. Sweet. Delicious!
But first I have a of disclaimer. It’s not easy to find Coconut Butter. I looked at a couple of health stores and then finally bought coconut butter on Amazon. I did find a recipe for making your own homemade coconut butter, but I haven’t tried it myself…yet. I love trying new things and some vegan ingredients can be more exotic (i.e., harder to find) than others. I happen to think it’s worth it and I hope you’ll agree!
Sorry, Forrest, but I happens to think life is like a cup of green tea. The more you drink it up, the better you’ll feel.
- 1 cup coconut butter
- 4 tablespoons coconut oil
- 1 tablespoon powdered sugar
- 1 whole vanilla bean, split and scraped
- 4 sugar cones
- 1 quart-size container (or two pints) So Delicious Green Tea Ice Cream
- ½ cup pistachios, finely chopped
- Place the coconut butter in a microwave-safe dish. Measure out the 4 tablespoons of coconut oil and place this over the coconut butter. Microwave for 8-second increments, stirring in between until the coconut butter softens enough so it's malleable. It's going to look like a liquid mess at this point and you may be thinking to yourself what has Marly gotten me into? Don't worry, I think that about myself all the time.
- Once the mixture has melted, add the powdered sugar and stir, Let it cool just a bit and add the insides of the scraped vanilla bean. Place it in the fridge for about 20 minutes or more until it begins to firm up. You'll know when it happens because it will get a thick, creamy look to it. I like to keep a spoon in the bowl. It will gradually become more difficult to stir the cocoa butter mixture. That's when you'll know you're ready for the next step.
- Place your ice cream on the counter so it can begin to soften.
- Pour about 1 tablespoon of the white chocolate chip mixture into the bottom of four sugar cones. Tilt the cones from side to side to allow the chocolate to go up the sides of the cone as well. It helps if you place the cones in small glasses to keep them upright. Place the cones in the freezer to allow the chocolate to harden, anywhere from 1 – 5 minutes.
- Spoon the softened ice cream into the prepared sugar cones. Place a dollop of ice cream at the top of each cone. Place these in the freezer to allow the ice cream to firm up. This is where you'll like those small glasses mentioned in #4 above. Place the drumstick in the glasses and then place these in the freezer. The glasses will keep them upright. Genius, I know. You can thank me later. Allow another 5 minutes or so for the ice cream to firm up.
- You may need to reheat the white chocolate mixture if it has firmed up too much. Then spread a generous amount of the white chocolate mixture over one drumstick and roll that in the chopped nuts while the chocolate is still spreadable. Place that one back in the freezer. Repeat with each of the drumsticks.
- Once the drumsticks have firmed up, you can place them in a plastic bag or container for storage. Remove them from the freezer about 5 minutes before serving to allow the ice cream to soften.