With thanks to @nadiashealthykitchen
for this delicious recipe...perfect as the days start to get warmer!
CHERRY CHOCOLATE ICE CREAM SANDWICHES
For the chocolate cookie layer
1 cup (140g) soft dates
1 cup (130g) cashews
3 tbsp cocoa powder
1/4 tsp salt
2 tbsp coconut oil
For the ice cream layer
1 x 400 can full fat coconut milk refrigerated overnight – use the solid part of the coconut milk only
1 cup (130g) cashews
1 cup (140g) Waitrose cherries, halved + another handful
4 tbsp maple syrup
1/2 tsp vanilla paste or extract
Blend all the cookie ingredients together until you have a dough consistency. I find it easier to blend the dates first, and then the cashews separately first before adding them together and blending again with the rest of the ingredients to combine.
Divide into 2 equal halves. Press one half into the base of a 22×12 cm loaf tin lined with parchment paper. Remove and leave to the side (this will be used to top the ice cream sandwiches). Repeat this step using the other half of the dough, but this time don’t remove it from the bottom of the tin.
Scoop out the solid part of the coconut milk and discard the liquid. Add to your blender together with the cashews and maple syrup. Blend until smooth.
Pour half the mixture into a bowl and mix in the vanilla paste/extract. This will make the vanilla layer. Set to the side while you make the cherry layer.
Add the cherries to the blender and blend until smooth.
Pour the cherry mixture into the pan and top with a handful of cherry halves. Place in the freezer for an hour to set.
Take out and spread the vanilla layer on top. Gently place the second half of the cookie layer on top. Return to the freezer and allow to set for 4 hours.
Using a hot knife (carefully pour a little bit of boiling water onto the knife blade), slice into sandwiches.
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