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
- Preheat oven to 325°F.
- Using a food processor or high-speed blender, grind almonds to a fine powder.
- Mix all the ingredients together in a large bowl until they form a ball.
- 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.
- Press lightly on each ball with the palm of your hand, until cookies are about ⅓-inch thick.
- Bake 10 to 12 minutes at most. Cookies should be golden on the edges with a pale center. Soft coming out of the oven, they'll harden as they cool, with a nice chewy middle. Let them cool completely.
"Ice Cream" Filling
- 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.
- 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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