Raw Cookie Dough Ice Cream Sandwiches by thebakingspoon | Quick & Easy Recipe | The Feedfeed
Raw Cookie Dough Ice Cream Sandwiches
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"Wanna know what goes down in my kitchen on a rainy evening like this These “No Bake” Cookie Dough Ice Cream Sandwiches! They're RAW, VEGAN & obviously HEALTHY too.... The vegan cookie dough bars are made with raw cashews, coconut flour, almond butter, nut milk | maca powder, protein powder & more goodness! I then lathered a cashew coconut whipped cream in between two bars to create a mini “ice cream” sandwich! It’s jammed full of dairy-free chocolate chunks. If it’s not enough chocolate for you, do what I did and drizzle on some more if you dare. Now that’s what I’m talkin' about. Okay, peace dudes. Gonna go burn off some cookie calories..."
-- @thebakingspoon

 

Recipe by @sobeautifullyraw

Ingredients

Cookie Dough Bars:
3/4c cashews
3/4c coconut flour
3/4c flour of choice (almond meal)
1/2c maple syrup
4 tbsp almond butter or cashew butter
3 tbsp coconut oil (melted)
3 tbsp almond milk or soy milk (plus more if too dry)
1/2 tsp vanilla powder
Pinch of salt
Chopped pieces of raw cacao chocolate of choice

Cashew Frosting:
- 3/4c soaked cashews
- 1/4c maple syrup or rice malt
- 1/2c coconut cream
- 3 heaped tbsp coconut oil
- 1 cap vanilla essence
- pinch of salt

Directions

Cookie Dough Bars:

1. Pulse cashews & coconut flour in a high speed blender until a fine meal forms.
2. Mix through rest of ingredients until a thick dough forms, add a little nut milk if too dry or more almond meal if you wet. It should feel similar too cookie dough.
3. Chop vegan chocolate into tiny cubes.
4. Press the dough into a small loaf tin and then gently press chocolate into the dough. Push it around until there is an even coverage. I only 1/2 filled my loaf pan because I wanted a thicker slice.

5. Freeze for an hour or two before slicing & fill with cashew frosting,

Cashew Frosting:

1. Blend all ingredients on a high speed in a blender.

2. Fill sandwiches & Freeze for 1-2 hours and whisk with a fork every 20 mins then spread between your cookie bars!