Chocolate chip sundae sandwiches

Remember the raw dessert demo I did at the Toronto Vegetarian Food Festival back in September? Lisa and I shared some quick and easy ice cream blizzards using the miracle of banana soft serve. It is one of my all-time favourite treats because of its simple preparation: Freeze bananas. Blend until they resemble soft serve. Eat. Repeat.

At the demo, I remember mentioning a certain kitchen gadget that has been invented specifically for banana soft serve, but nobody had any idea what I was talking about.

Well, here it is, folks: the Yonanas. Have you heard of this before?

While I’m not so sure I would spend $60 on something that can easily be made in my blender, I won’t stop making new versions of the delicious frozen treat. My latest creation involves combining the raw cookie dough blizzard with the raw Oreo cookie blizzard from our demo recipes to make chocolate chip sundae sandwiches!

Chocolate Chip Sundae Sandwiches | A Dash of Compassion
For these pretty babies, I made a version of the raw chocolate cookie portion of Oreo cookies and dehydrated it overnight, then combined raw cookie dough balls with banana soft serve for the filling. I put it all together using my new ice cream sandwich molds I picked up on my trip to San Francisco and, voilà! Pretty frozen treats perfect for summertime reminiscing.

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Chocolate chip sundae sandwiches

Yield: 4 sandwich cookies


For the cookies:

    • 1/2 cup raw almonds
    • 1/2 cup raw oat flakes (use certified gluten-free, if necessary)
    • 1/4 cup cacao powder
    • pinch of salt
    • 1/4 cup pure maple syrup
    • 1 tsp pure vanilla extract

For the chocolate chip filling:

  • 1/4 cup raw almonds
  • 1/4 cup raw oat flakes (use certified gluten-free, if necessary)
  • 1/4 tsp vanilla bean powder
  • 1/4 tsp ground cinnamon
  • pinch of salt
  • 2 tbsp pure maple syrup
  • 2 tbsp raw chocolate chips (or dark chocolate chips)
  • 2 large frozen and peeled bananas


For the cookies:

    1. In a blender or food processor, grind the almonds into flour, pour into a bowl and set aside.
    2. Grind the oats into flour and add to the bowl with the almond flour.
    3. Add the cacao powder and salt and whisk to combine. Add the vanilla and maple syrup and stir until the mixture becomes a thick, moist dough.
    4. Roll out the dough on a dehydrator teflex sheet so that it is about 1/4- to 1/2-inch thick. If using an ice cream mold, use it to score the dough. Alternatively, use a large cookie cutter to score the dough. Dehydrate at 110F overnight or until desired texture is achieved.

For the chocolate chip filling:

    1. In a blender or food processor, process the almonds into flour. Pour into a medium bowl.
    2. Next, process the oats into flour and add to the bowl with the almond flour.
    3. Add the vanilla bean powder, cinnamon, salt maple syrup and chocolate chips. Stir to combine.
    4. In a blender or food processor, blend the frozen bananas until a creamy soft serve consistency is achieved. Add the cookie dough filling and pulse to combine.

To assemble:

  1. Follow instructions on your ice cream cookie mold, or spread a thick layer of the chocolate chip filling on a cookie and place another cookie on top, pressing down gently. Refreeze for one hour before serving. These can be stored in the freezer for a longer period if tightly wrapped with plastic wrap and parchment paper.


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