Mini chocolate-avocado ice cream sandwiches

Mini chocolate-avocado ice cream sandwiches

Mini chocolate-avocado ice cream sandwiches

Preparation time: 25 minutes
Cooking time: 12 minutes
Servings: 6 mini-sandwiches
These will be the best chocolate-filled cookies you ever taste, no joke! This addictive recipe never ceases to amaze. It's easy and simple to prepare: soft gluten-free cookies, made with a 100% almond base, are filled with a rich, creamy avocado and cocoa mixture. They look like classic ice-cream sandwiches but with a healthier twist. They can be kept in the freezer for weeks and served as a great sweet snack or gourmet dessert. The chocolate cream filling, made with avocado, raw cocoa powder and maple syrup, is a sure-fire crowd pleaser that takes only minutes to prepare, for a dessert that's both healthy and decadent.

Ingredients

Gluten-free Almond Cookies

  • 1 cup PRANA organic raw European almonds
  • 2 tbsp virgin coconut oil, melted
  • 2 tbsp maple syrup
  • 1 pinch of sea salt
  • ½ tsp baking powder
  • 1 tbsp PRANA organic blanched almond butter (optional)

"Ice Cream" Filling

  • 2 ripe avocados
  • ½ cup PRANA organic raw cacao powder
  • ⅓ cup maple syrup, or more to taste
  • 1 tsp vanilla extract

Preparation

Gluten-free Almond Cookies

  1. Preheat oven to 325°F (160°C). 
  2. Using a food processor or high-speed blender, grind almonds to a fine powder. 
  3. Mix all the ingredients together in a large bowl until they form a ball.
  4. With your hands, roll 12 balls of cookie batter the size of a ping-pong ball and space them apart on a baking sheet lined with parchment paper. 
  5. Press lightly on each ball with the palm of your hand, until cookies are about 0.8 cm (⅓ in) thick. 
  6. Bake 10 to 12 minutes at most. Cookies should be golden on the edges with a pale centre. Soft coming out of the oven, they'll harden as they cool, with a nice chewy middle. Let them cool completely.

"Ice Cream" Filling

  1. In a food processor, mix all the ingredients until smooth and creamy. Spread this chocolate cream on 6 cookies, then top with remaining 6 cookies to make sandwiches.
  2. For an optional garnish, chop a few almonds and roll around cookie sides. Freeze sandwiches 15 minutes before serving.

Note: These cookies will keep in the refrigerator 2 to 3 days or in the freezer for up to 2 weeks.
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