Mint chocolate and pistachio ice cream sandwiches - vegan + gf + sugar free

With some well known flavours and a little asian inspo, these healthy NICE cream sandwiches are addictively moreish so you’ll struggle to have just one (so don’t?).

INGREDIENTS:

Cacao Cookies:

¾ cup almond meal ¼ cup pistachios, de-shelled ½ cup cacao powder ½ cup pitted dates, soaked 1 tbsp unsweetened vanilla protein 2 tbsp pure maple syrup/ liquid sweetener of choice pinch of sea salt

Ice cream: ½ pack silken tofu 1 avocado, frozen ¼ cup coconut milk 2 tsp matcha 1 tsp vanilla extract ½ cup fresh mint leaves ¼ cup vegan choc chips/ cacao nibs + handful of crushed pistachios to decorate

METHOD:

Begin by making the cookies.

Add the dry ingredients to a food processor and pulse for 10 secs until combined.

Add the dates and maple syrup and blend until a sticky dough mixture.

Remove the dough and place on a surface dusted with a little flour.

Using a rolling pin/ bottle roll the dough across the surface evenly.Cut out even circles with a cookie cutter until all the dough is used.

Place on a flat surface in the fridge to harden.

For the ice cream, place all the ingredients (except the choc chips/ nibs) into a high speed food processor /blender and blend until thick and creamy.

Stir in the chocolate chips by hand.Remove the cookies from the fridge and sandwich 2 tbsp of the minty ice cream between 2 cookies.

Sprinkle the edge with the crushed pistachio and place in the freezer to harden.

When ready to serve, remove from the freezer 10 mins before.