Raw Ice Cream Sandwiches

How does one properly enjoy a hot summer eve? I vote with a fork, spoon, or fingers and something sweet. Last night I made my first ever raw chocolate cookie to use as the sandwich for banana soft serve. The great part about these raw treats is that they are made with REAL FOOD so you don’t have to worry about over-indulging. Your body recognizes it as actual food so it will digest it as such, not like the average ice cream sandwich would.

For the Chocolate Cookies you will need the following:
1 1/2 cups oat flour (toss oatmeal in a food processor and grind into a flour)
1 heaping cup dates, pitted
3 TBS coconut nectar, agave, or maple syrup
4 TBS coconut butter
3 TBS cacao powder
1 TBS water

Process oat flour. Mix with cacao powder and set aside. Mix remaining ingredients in food processor until thoroughly combined. Once a consistent paste is formed, add flour mix and blend well. With a rolling pin, spread into a thin layer and cut out cookies. Let your creativity take over and use fun cookie cutters or else use the top of a glass. Works like a charm when strapped for the proper utensils. Place cookies on a sheet and freeze for at least one hour.


Take at least 4 frozen bananas (previously peeled, cut into smaller portions, and frozen overnight) and blend well. This may take a few minutes depending how much banana you have. Add 1-2 tsp vanilla extract if desired (or maca powder for a hint of butterscotch! yum!) Place back in freezer until cookies are well set.

Once the cookies have hardened, remove from freezer and assemble your sandwiches. Eat devour immediately! Make sure to store leftovers in a sealed container in the freezer for another sweet tooth indulgence!

If you are having an extra sweet tooth, as I usually am, try adding a bit of Caramel Sauce to the mix. To whip up this easy and tasty treat you will need:

1 cup dates, pitted
1/4-1/2 cup almond milk
1 TBS raw honey, coconut nectar, or agave
1 tsp vanilla extract
pinch of sea salt

Blend well in blender or food processor. For more of a spread-like consistency use 1/4 cup of milk at first and add more if you prefer a thinner “sauce”.


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