Choc chip cookies and vanilla nice-cream, what a combo and such a delicious afternoon treat or dessert everyone will love! This is fast becoming a favourite of mine, you get the chewiness from the cookie followed by the divine flavour and texture of the vanilla nice-cream, I can't wait for you all to make it for yourself! Be sure to tag #rawspirations if you remake!! xx
1 cup plain gluten free flour
1 cup blanched almond meal
2 tbs nuttlex (vegan butter) / melt
½ cup coconut sugar (add 1 tbs more if you prefer sweeter)
few drops vanilla essence
½ cup dairy free chocolate chips
½ level tsp baking powder
1/4 cup coconut milk or filtered water
1 egg (vegan egg replacer) I used orgrain
1 - Mix all dry ingredients together in a small bowl
2 - Mix all wet ingredients together in a separate small bowl
3 - Combine both dry and wet ingredients together until incorporated. Stir in chocolate chips.
4 - Shape into cookies and place on a flat/lined baking tray.
5 - Bake for 15 mins on 180 degrees celsius or until slightly browned on edges (they cook very quickly so please monitor often). Allow to rest until cooled down.
3 large ripe frozen bananas / cut into quarters
1/2 tsp vanilla bean paste
1/4 cup coconut milk
3 medjool dates
1 - Blend in Vitamix (blender) or food processor until you get a thick creamy ice-cream texture. You will need to push ingredients down every now and then as they may get stuck.
2 - Sandwich mixture in-between 2 cooled down cookies and serve immediately!