Sandwichs à la crème glacée Zevia au beurre d'amande et à la gelée de raisin « Beary »

Directions

Grape Berry Jelly

1. Combine the blueberries and lemon juice in a small saucepan. Simmer over medium heat for 10 minutes, stirring occasionally. 
2. Remove saucepan from heat. For a less chunky jelly, use the back of your spoon or spatula to mash the blueberries. Add in Zevia Grape Soda and sweeten as desired with liquid stevia.
3.  Add in chia seeds, stir, and place back over medium heat. Simmer for 2-3 mins or until chia seeds begin to plump and thicken. 
4. Remove jelly from heat and let cool for about 5 minutes. Transfer mixture to a heatproof container. 
5. Cover jelly and place in the fridge to let cool. It will thicken when it cools. 

Flourless Almond Butter Cookies

1.  Preheat oven to 350°F and line cookie sheets with parchment paper.
2.  In a small mixing bowl, combine eggs, stevia, and vanilla and whisk until combined. Fold in almond butter and salt until blended. 
3. Use a size 40, or medium, cookie scoop to scoop balls of cookie dough onto the cookie sheets. Press the cookie dough balls down lightly with your palm to make cookie shapes.
4.  If you're designing your cookies, use 1/4 tsp measuring spoon to scoop balls of cookie dough. Flatten each ball and add as ears. Only add ears to half of the cookies. 
5. Bake cookies for 8 minutes on the middle rack. They may be soft, but they'll harden when they cool. Allow cookies to cool for 10 minutes before transferring to a cooling rack.

 Grape Ice Cream

1.  Remove the coconut cream and drain the liquid - you only want the cream that settled on top. Combine that with the coconut milk in a medium saucepan and simmer over medium heat. Stir frequently. 
2. Transfer mixture to a blender and add vanilla, blueberries, salt, Zevia Grape Soda, and lemon juice. Blend on high for 30-45 seconds or until combined. Add stevia to taste. 
3. Transfer mixture to a heatproof container and refrigerate overnight. 
4. Whisk ingredients and add to your ice cream maker, according to instructions. Layer the jelly over the ice cream in a freezer safe container and swirl with a knife until all ice cream is transferred. Freeze the ice cream for at least 2 hours to set. 

Design 

1. An hour before serving, line a baking sheet with parchment paper with the cookies without ears down, flat side up. 
2. Place a scoop of ice cream on top of each cookie and add the cookie with ears on top. Place the baking sheet in the freezer to prepare the chocolate.
3.  Melt the chocolate over a double broiler. When completely melted, remove from heat and let cool until room temperature.
4. With a toothpick or a zip top bag with a corner cut out, add 2 tiny dogs for eyes and a circle/oval for the nose to each cookie top with ears.
5.  Store the sandwiches in the freezer until 10-15 mins before serving. Enjoy!