RAW CHOCOLATE ICE CREAM COOKIES

SERVES 10 TO 12 COOKIES

FOR THE CHOCOLATE COOKIES

2 cups (480 ml) walnuts

2 tbsp raw cacao powder or unsweetened cocoa powder

Pinch of sea salt

12 to 14 fresh dates, pitted

Splash of coconut syrup, optional

FOR THE CHOCOLATE ICE CREAM

1 (14-ounce/400-ml) (397g) can full-fat coconut milk (refrigerated overnight)

2 frozen bananas

2 to 4 tbsp raw cacao powder or unsweetened cocoa powder

2 tbsp maple syrup or another sweetener

NUTRITIONAL VALUES

Calories: 326kcal
Fat: 26.5g (13.6g S.Fat)
Carbs: 19.2g
Protein: 6.8g
Sugar: 12.3g
Sodium: 40mg

METHOD

Line a 6 x 8- inch (14 x 20-cm) loaf pan with plastic wrap and set aside.

In a blender or food processor, combine the walnuts, cacao powder, and sea salt and pulse until fine crumbs form. Pulse in the dates until a sticky dough forms. If desired, drizzle with coconut syrup. The cookie dough should be divided in half. Place half of the dough in the freezer after pressing it firmly into the bottom of the prepared loaf pan. In the meantime, make the ice cream.

Scoop the thick white cream from the can of coconut milk into a blender. Blend in the bananas, cacao powder, and maple syrup until smooth, scraping down the sides of the blender as needed. If desired, add more maple syrup or cacao.

When the ice cream is ready, remove the loaf pan from the freezer and evenly spread it on top of the cookie layer. Return to the freezer for 2 to 4 hours, or until the mixture is solid. Distribute the remaining cookie dough evenly over the ice cream. Freeze for an additional 2 to 4 hours, or until completely frozen.

When ready to serve, remove the pan from the freezer and, using the plastic wrap, lift the cookie sandwich out of the loaf pan. Serve and enjoy! Cut into pieces with a sharp knife.