Plant-Based Chocolate Chip Icecream Sandwiches (vegan)
These plant-powered ice ‘cream’ sandwiches are SO delicious and absolutely refreshing during these last few summer weeks. Packed with fiber, natural sugars, and healthy fats. Dessert that makes your body feel good, that’s delicious!
Ingredients
For the Cookies:
- 1 cup raw walnuts
- 1/2 cup raw cashews
- 10 medjool dates
- 1/8 cup almond flour or oat flour
- dash sea salt
- 2 TBSP coconut oil, melted
- 2 TBSP maple syrup
- dash of cinnamon
- 1 tsp vanilla extract
- Chocolate chips for topping (Enjoy life brand has delicious vegan mini chips)
For the Cashew ‘Icecream’
- 1 1/2 cups raw cashews, soaked overnight or at least 6-8 hours
- 1/4 cup coconut butter
- 1 tsp vanilla extract
- dash sea salt
- 3 TBSP maple syrup or other sweetener
- splash of oat milk (or other non-dairy milk of choice) for blending
Instructions
Soak dates in hot water for a few minutes.
Mix all cookie ingredients together in a food processor and blend until smooth. Form into small flat cookies and place on a baking sheet lined with parchment paper. Repeat with all dough. Top with chocolate chips and set in freezer while you prepare the icecream.
Drain cashews. Add cashews and all other icecream ingredients to a high powered food processor or blender. Blend until smooth and creamy – this may take a few minutes and a few breaks to scrape down the sides. Keep blending until a whipped like consistency occurs.
Take cookies out of freezer and top half of the cookies with a dollup of the cashew icecream. Place other cookie on top for sandwiches. Enjoy! Store in freezer and take out to room temp for a few minutes before enjoying. I like to cut them into bite sized pieces and snack on throughout the week!
Notes
This recipe is vegan and gluten-free.