November 3, 2017
This dairy-free delight will leave you feeling extra satisfied this Giftmas! Amanda is the vegan foodie behind Raw Manda & has kindly shared this recipe with us. Rich and decadent coconut ice cream sandwiched between chewy raw cashew cookies…

Serves: 10


Coconut Ice Cream:
• 1½ cups raw cashews
• 1 can full fat coconut milk (15 oz.)
• 3 tablespoons coconut oil, melted
• ½ cup maple syrup
• 1 tsp vanilla extract
• Pinch sea salt
• 2 cups of frozen blueberries
• ⅓ cup cacao powder

Cashew Cookie:
• 2 cups cashews
• 2 cups rolled oats
• 2 cups dates
• ⅓ cup cacao nibs
• 1 tsp vanilla extract
•  Pinch sea salt

1. Place the cashews in a bowl, cover with water and soak overnight for best results, you can soak for 1 hour if using a high-speed blender. The next day, drain and pat the cashews dry.

2. To make the ice cream: blend the cashews, coconut milk, coconut oil, maple syrup, vanilla extract and sea salt in a high-speed blender until creamy and smooth. To make blueberry ice cream blend in 2 cups of frozen blueberries or to make chocolate blend in ⅓ cup cacao powder.

3. Transfer ice cream to freezer overnight or until firm.

4. To make the cashew cookies: blend cashews, oats, dates, vanilla extract and sea salt in a food processor until the mixture sticks together when pressed with your fingers. Transfer mixture to a large bowl and mix in cacao nibs. Scoop out 2 tablespoons of the mixture and roll into uniform balls, then flatten into cookies. Transfer cookies to refrigerator while the ice cream firms up.

5. Remove ice cream from the freezer and let soften for about 10 minutes.

6. Gently sandwich one scoop of ice cream between two cookies. Use a knife or your fingers to smooth the sides. Roll in additional cacao nibs.

7. Transfer ice cream sandwiches back in the freezer to set for a few minutes.

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Website: rawmanda.com

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