Chocolate Peanut Butter ‘Nice Cream’ Sandwiches

  1. First make your cookies-
  2. Preheat the oven to 180°C. 
  3. Blitz all ingredients in a food processor, until a ball forms. If the mixture looks dry, add a few splashes of almond milk until smooth but not too sticky. 
  4. Roll this out, and using a glass or cookie cutter, cut out 14-18 cookie rounds. You may need to re-roll the dough a few times to do this.
  5. Place on a lined baking sheet, and bake for 8-10 minutes until set and slightly golden. Remove and allow to cool. 
  6. Next, make your ’Nice Cream’. Add frozen bananas, vanilla, maple syrup and almond milk to a food processor and blend until smooth- you want this to be a thick ice cream texture, if it is too runny, add another frozen banana, and blitz until smooth and just combined. 
  7. Scoop out half the mixture into a bowl, and place in the freezer until ready to use. 
  8. Add cocoa powder to the remaining mix and blend. Set in a separate bowl in the freezer. 
  9. When you are ready to assemble, scoop about 1 tbsp of nice cream onto a cookie and place on a lined baking sheet. You will need to work quickly with these! Divide chocolate and vanilla mixture between cookies, and place cookies on top to create a sandwich. 
  10. Place in the freezer, while you melt your chocolate. When you are ready, drizzle melted chocolate over each sandwich, and top with chopped peanuts and sea salt.
  11. Place back in the freezer until ready to serve!

This recipe uses Almond Breeze® Barista

Makes 7-9 sandwiches

For the ‘Nice Cream”

4 frozen bananas (frozen for at least 4 hours or overnight)

1 tsp vanilla extract

1 tbsp maple syrup

25ml Almond Breeze

2 tbsp cocoa powder

For the Peanut Butter Cookies

1 cup Peanut Butter

3/4 cup oat flour

1/2 cup plain flour

3 tbsp coconut oil, melted

1/4 cup maple syrup

60 ml Almond Breeze

1/4 tsp salt

Optional:

1/4 cup melted chocolate

2 tbsp roasted and salted peanuts, chopped

Flaky salt