For the vanilla chocolate chip nice cream:
- 2 ripe bananas (freeze these overnight!)
- 1 tsp vanilla bean paste
- 2½ tsp cacao nibs
For the cookies:
- 95g cashew nuts
- 40g ground almonds
- 8 medjool dates, pitted
- 2 tbsp maple syrup or Coconut Syrup
- 1 tbsp Coconut Oil, melted
- 1 tsp vanilla bean paste
- 2 tbsp carob powder
For the chocolate fudge sauce:
- 2 tbsp Coconut Oil, melted
- 2½ tbsp carob powder
- 1 ½ tbsp maple syrup or Coconut Syrup
Let’s get started!
1. Firstly, let’s get cracking with the nice cream. Whizz your frozen bananas in a food processor until nice and smooth (this might take a little while!).
2. Once smooth, throw in the vanilla and blend again, then stir in the cacao nibs. Transfer your nice cream to a bowl and allow to set in the freezer.
3. Next, pop your nuts into the food processor and blitz until floury. Add the rest of the cookie ingredients and pulse again – the mixture should come together to allow you to form a dough in your hands.
4. To make the cookie, split the dough into equal parts, roll into a ball and flatten onto a lined tray. Transfer to the freezer for half an hour to set.
5. For the fudge sauce, combine the melted coconut oil and maple (or coconut) syrup. Then, add the carob powder a little at a time and keep stirring until you have a thick treacle-like sauce.
6. Once your ice cream and cookies have hardened, take a scoop ice cream and pile it onto a cookie then top with some carob fudge sauce, and whack another cookie on the top. Time to dig in!
There’s plenty more where that came from: take a look at our recipes!