Raw Double Layered Nice Cream Sandwich
This delicious raw double layered nice cream sandwich is sure to impress. Each slice is full of baobab and moringa goodness spread between two raw cacao cookies. Guilt-free indulgence and a nutritious treat all in one bite!
For the cookies:
1 heaped tbsp Aduna Super-Cacao Powder
2/3 cup oats
1 cup pitted dates
For the nice cream:
Line two loaf pans with baking parchment.
Place the oats and buckwheat into a food processor and roughly process. Add the pitted dates and cacao powder. Process until all the ingredients stick together and form a dough. If the mixture is too dry add a little water.
Divide the mixture into two equal portions and firmly press each mixture into the bottom of the lined loaf pans. Place the "cookies" into the freezer while you prepare the nice cream layers.
For the nice cream layers, put all the ingredients apart from moringa into a high-speed blender and blend until smooth. Pour half of the nice cream on top of one of the cookie bases, spread evenly and return to the freezer.
Add the moringa to the remaining nice cream and process again until the nice cream turns green. Carefully spread the green nice cream on top of the other nice cream layer.
Put the pan back into the freezer for 10 minutes until the nice cream slightly hardens. Remove the other cookie base from the pan and place on top, slightly pressing it down so that the nice cream layer sticks to the cookie.
Freeze for a few hours until it becomes firm and then cut into your desired sandwich shapes.
Recipe by Angie Li a.k.a Vangietarian