Chocolate Chip Sundae Sandwiches

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In this amazing creation Nicole Axworthy combines her “Raw Cookie Dough Blizzard” and “Raw Oreo Cookie Blizzard” recipes to create raw vegan ice cream sandwich cookies that will knock your socks off! To recreate this recipe perfectly you will need an ice cream sandwich mold which is an awesome tool to have during the summer. Get your cookies going overnight in the dehydrator and the next day simple make up a batch of the chocolate chip ice cream filling and be on your way to creamy, icy, melty sweet heaven in no time at all!

Yield: 4 sandwiches

Ingredients

For the cookies:

• 1/2 cup raw almonds
• 1/2 cup raw oat flakes (use certified gluten-free, if necessary)
• 1/4 cup cacao powder
• pinch of salt
• 1/4 cup pure maple syrup
• 1 tsp pure vanilla extract

For the chocolate chip filling:

• 1/4 cup raw almonds
• 1/4 cup raw oat flakes (use certified gluten-free, if necessary)
• 1/4 tsp vanilla bean powder
• 1/4 tsp ground cinnamon
• pinch of salt
• 2 tbsp pure maple syrup
• 2 tbsp raw chocolate chips (or dark chocolate chips)
• 2 large frozen and peeled bananas

Instruction

For the cookies:

1) In a blender or food processor, grind the almonds into flour, pour into a bowl and set aside.

2) Grind the oats into flour and add to the bowl with the almond flour.

3) Add the cacao powder and salt and whisk to combine. Add the vanilla and maple syrup and stir until the mixture becomes a thick, moist dough.

4) Roll out the dough on a dehydrator teflex sheet so that it is about 1/4- to 1/2-inch thick. If using an ice cream mold, use it to score the dough. Alternatively, use a large cookie cutter to score the dough. Dehydrate at 110F overnight or until desired texture is achieved.

For the chocolate chip filling:

1) In a blender or food processor, process the almonds into flour. Pour into a medium bowl.

2) Next, process the oats into flour and add to the bowl with the almond flour.

3) Add the vanilla bean powder, cinnamon, salt maple syrup and chocolate chips. Stir to combine.

4) In a blender or food processor, blend the frozen bananas until a creamy soft serve consistency is achieved. Add the cookie dough filling and pulse to combine.

To assemble:

Follow instructions on your ice cream cookie mold, or spread a thick layer of the chocolate chip filling on a cookie and place another cookie on top, pressing down gently. Refreeze for one hour before serving. These can be stored in the freezer for a longer period if tightly wrapped with plastic wrap and parchment paper.