Chocolate Raspberry Ice Cream Sandwiches
2/3 cup rolled oats
6 tablespoons raw cacao powder
2 tablespoons raw cacao nibs (optional)
1/2 cup raw cashews
1/2 cup coconut sugar
1/4 teaspoon salt
1/2 cup melted coconut oil
2 tablespoons maple syrup
2 cans full fat coconut milk (cream part only)
1 cup raspberries (I used frozen)
1/4 cup honey
vanilla to taste
Pinch of salt
Preheat oven to 350. Get out two cookie sheets and some parchment paper. Place dry ingredients for the cookies in a food processor. Process well until it reaches the consistency of flour.
Add wet ingredients for the cookies into the food processor and process until it becomes like wet sand. If the mixture is too dry, add 1 teaspoon, or more if necessary, of melted coconut oil.
Scoop the mixture from the food processor and place in a ball between two large sheets of parchment paper. Use a rolling pin to roll dough out to about a 1/4" thick. Remove the top sheet of parchment paper and use a glass to cut out round shapes from the dough. Carefully collect the excess dough from around the cookie shapes and repeat the process between two new sheets of parchment paper. Repeat until you have used all the dough.
Place the parchment paper directly on the cookie sheets. Bake cookies for about 10 minutes or until you can both see and hear them bubbling! Let cool then place in freezer to harden while you prepare the ice cream.
While cooling the cookies, put ice cream ingredients into a high-speed blender and blend well. Add more raspberries or honey to taste.
Place ice cream mixture into ice cream maker and follow instructions. Alternatively, you can fill and ice cube tray with the mixture, freeze, then use a food processor to cream the frozen cubes.
Once ice cream is ready, use an ice cream scoop to place a dollop of ice cream on half of the cookies. Top with the other cookies and enjoy! Store in freeze of course.