Raw ice cream sandwich cookies

Made by Nicole May 4, 2011 19 comments » Share

In case you missed the April in the Raw event over at Real Sustenance, I wanted to share the recipe I contributed on my closing-day guest post. For the event, Brittany gathered together an incredible number of enthusiastic bloggers to participate and they all contributed delicious, beautiful and very creative recipes—all of them based on raw foods—each day of the month. It was such a treat!

For my contribution, I created a recipe for raw ice cream sandwich cookies.

I made two delicious flavours, both using fresh avocado as the “ice cream” base. The chocolate avocado version is definitely my favourite, but if you’re up for trying a new, very colourful flavour combo, the avocado mint flavour is for you!

I was pleasantly surprised when I discovered the avocado keeps its beautiful green hue when frozen. So, my only advice is to make sure you keep the filling frozen rather than refrigerated, or else it will turn a very unappealing brown. The rest of the process is surprisingly easy. This recipe makes four large sandwich cookies. Enjoy!

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Raw ice cream sandwich cookies

Ingredients:

Chocolate cookies:

• 3/4 cup almond meal
• 1/4 cup raw buckwheat groats, ground (or more almond meal)
• 1/2 cup raw cacao powder
• 1/2 cup chopped dates, soaked until soft
• 2 tbsp raw agave nectar
• 1 tsp vanilla extract
• pinch of sea salt

Filling option #1: Avocado mint

• 2 ripe avocados, skin and pit removed
• 1/2 cup fresh mint leaves, chopped
• 1/2 cup raw agave nectar
• 1 tbsp fresh lemon juice
• 1 tsp pure vanilla extract
• 1/2 tsp pure mint extract
• 1/4 cup coconut oil, melted

Filling option #2: Chocolate avocado

• 2 avocados, skin and pit removed
• 1/2 cup raw agave nectar
• 3 tbsp natural almond butter
• 1 tbsp pure vanilla extract
• 1/2 cup raw cacao powder
• 2 tbsp coconut oil, melted

Directions:

Chocolate cookies:

1. In a food processor, pulse the almond meal, buckwheat and cacao powder just to combine.
2. Add the chopped dates, agave, vanilla and salt and process until a soft dough ball forms. If it doesn't, add water 1 teaspoon at a time until a ball forms.
3. Using a rolling pin, roll out the dough in between 2 pieces of parchment paper into a thin, even layer. Remove the top sheet of parchment paper and use a cookie cutter to cut out round shapes. Carefully transfer them to a cookie sheet covered with parchment paper. Place the sheet of cookies in the freezer for at least an hour to firm up.
4. To assemble, spread a thick layer of the chocolate or mint filling (recipes below) on a cookie and place another cookie on top, pressing down gently. Roll the sides of the ice cream sandwich in cacao nibs or nuts to coat. Repeat with remaining cookies. Refreeze for at least an hour before serving. These can be stored in the freezer for a longer period if tightly wrapped with plastic wrap and parchment paper.

Filling option #1: Avocado mint

1. Blend together all ingredients, except the coconut oil, in a high-powered blender until smooth. You may need to stop occasionally and scrap down the sides.
2. Add the coconut oil and blend again until combined and smooth.

Filling option #2: Chocolate avocado

1. Blend together the avocado, agave nectar, almond butter and vanilla until smooth.
2. Add the cacao powder and coconut oil and blend until combined and smooth.