Raw ice cream sandwich cookies
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!
Ingredients
- 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
- 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
- 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
Instructions
- In a food processor, pulse the almond meal, buckwheat and cacao powder just to combine.
- 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.
- 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.
- 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
- 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.
- Add the coconut oil and blend again until combined and smooth.
Filling option #2: Chocolate avocado
- Blend together the avocado, agave nectar, almond butter and vanilla until smooth.
- Add the cacao powder and coconut oil and blend until combined and smooth.
Okay these look Rawsome. I love the look of the different textures. Also the colour contrast. Yummy. I think I will have to try these.
Sasha: Thanks! I'm very pleased with them. They are so good!
You've been creating some pretty phenomenal raw recipes lately. Your photos are beautiful as usual. The avocado filling really is quite stunning.
Lisa: Thank you! I really appreciate your feedback. I've been inspired to experiment a lot lately
wow, this is amazin!!! love how you used avocado and all the ingredients are healthy
! this is my type of snacking right here!
these look absolutely fantastic, Nicole!
Beautiful and fantastic idea!
That looks awesome, I've gotten really into raw mint things recently, too
Especially with chocolate! *o*
Those look so rich and good! Nice to know that avocados keep their color when frozen.
Wow – these look incredible and I absolutely can't wait to make them! I featured your recipe on this recipe roundup: http://www.greenwala.com/profiles/eco-vegan-gal/blog/16166-Meatless-Monday-5-Vegetarian-Summer-Recipes. Keep up the great work – so glad to have found your site!
I was just trying out a sweet avocado filling for the first time today! these look beautiful
What a coincidence! It’s such a great way to use avocado.
They look awesome!! I’ll save this recipe, I must eat these sandwiches!
Thanks, Ruth! I must admit, they are good. I hope you get a chance to try the recipe!
Do you have any suggestions for a possible substitute for the coconut oil? I have an allergy but would love to make these.
The coconut oil helps firm up the filling. I would suggest just leaving it out. The filling might be a little softer, but if you keep the sandwich cookies in the freezer until serving, they should be okay. Let me know how it works out!
OMG. That’s all I have to say