What you’ll need:
- 1 1/2 cups Medjool dates (pre-soaked and pitted)
- 1 1/2 cups raw almonds (pre-soaked)
- 2 Tbsp raw, unsweetened cacao
- 1/4 cup raw, unsweetened carob powder
- 1 Tbsp raw, unsweetened cacao nibs
- 1 cup worth chopped, dark chocolate (ENJOY LIFE brand)
- 2 cans worth of canned coconut cream (only the really thick, creamy part!)
- 3/4 – 1 cup shredded, unsweetened coconut
- 1 vanilla bean pod
Let’s start by prepping the “cookie dough” batter! First you are going to pre-soak your pitted Medjool dates; and your raw almonds (in separate bowls). After one hour, drain all the water and combine the two, along with the raw, unsweetened cacao, carob powder, cacao nibs, and chopped dark chocolate. Blend everything in a food processor until desired consistency. Roll Tbsp sized balls and place in freezer for half an hour.
Next up, we will create the delicious cream filling! With an electric hand mixer, whip up the coconut cream, along with unsweetened, shredded coconut and vanilla bean. Place in fridge. HINT: I like to add 1-2 Tbsp of raw, unpasteurized honey to add a little sweetness! M M M
Step 3! Take your cookie dough balls out of the freezer. Note that you can (technically) eat them just as they are now… but we want to start flattening them (yup, with our hands!), and shaping them into our desired-sized cookies (remember that you will need 2 cookies per ice cream sandwich). Once all the cookie dough balls have been turned into amazing RAW VEGAN cookies, place them in the freezer once more for 30 minutes.
Now start filling them with your previously cooled coconut whip cream and start stacking my friends!! (This batch with leave with you with approx. 15 ice cream sandwiches.)
Storage instructions: you can store them in sandwich bags in the freezer for up to one week; and they will keep their ice cream sandwich consistency just like any other ice cream sandwich (pretty amazing right?!)
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