There are often those times after dinner, when you might find yourself with a little hankering for something sweet. Well, we might have just the thing for you! Raw, dairy free strawberry ice-cream stuffed cookies! These delicious little treats are a bite-sized raw oat and date cookie filled with a homemade strawberry and banana ice cream.. and what’s more, you won’t even need to use an ice-cream maker, so you can whip these up in virtually no time at all!
Whilst we’re all huge fans of decadent raw desserts and fancy layered vegan cheesecakes, sometimes it’s nice to have something fairly quick and simple to throw together for a tasty after dinner treat/ or even a snack to go alongside a cup of afternoon tea. The biscuits themselves are a combination of oats and almonds, which are bound together with coconut oil and dates. As for the ice cream, this part literally couldn’t be much more simple! Alls you will need are two ingredients: bananas and strawberries.. simple as that!
- 1/2 cup flaked almonds
- 1/2 cup gluten free oats
- 1/2 cup dates
- 1 tbsp coconut oil
- Pinch of sea salt
- 2 frozen bananas
- 1/2 cup strawberries
- To make the cookies, add the almonds and oats into a food processor and blend for a few seconds to crush them slightly.
- Now, add in the remaining ingredients and process this until everything is well combined and has started to stick together.
- Take a small amount of the mixture in your hand and mould into a small cookie shape. Repeat this until all of the mixture is used up. (ideally try and aim to make an even amount of cookies.)
- Place these in the freezer to firm up whilst you make the ice-cream.
- Take your frozen bananas and add them into your food processor, along with the strawberries. Blend these together until they create a smooth, ice-creamy texture. Transfer this into a tub and place in the freezer for about half an hour.
- Spoon a little of the ice cream onto half of the cookies and then top with the other pieces to create a sandwich. You can either eat these right away or place them back into the freezer to firm up even more.