For the Chocolate Cookies:
200g raw almonds, soaked
5 soft Medjool dates, soaked in water for 30 minutes
3 scoops of that protein Chirpy Chirpy Choca Mocha Super Protein
1 tbsp vanilla extract
pinch of salt
(optional tablespoon of coconut oil)
For the Ice Cream:
200g cashews, soaked for at least 2h
2 tbsp melted coconut oil
1 tsp vanilla extract
water, as needed for blending - I did not need any, but it varies.
Combine the almonds, protein powder and salt in the food processor and process until it's a powder. Slowly add in the dates and vanilla extract and process again until it turns into a sticky dough. You can add a tablespoon of coconut oil. Transfer the cookie dough to a tray lined with parchment paper, then shape the dough into a rectangle shape and leave it in the freezer to set for 30 minutes. Use a knife to cut the dough into eight rectangular cookies.
To make the ice cream, you’ll need to use the same food processor again. Combine the soaked cashews with the vanilla extract and coconut oil in the food processor. Blend until completely smooth and creamy - add water, if needed, to achieve the texture.
Remove the chocolate cookies from the freezer and place a large spoonful of ice cream on to four of the sandwich sides. Use the other four cookies to create sandwiches, then press the cookies together to even-out the ice cream middles. Place in the freezer to allow the ice cream to solidify for 30 minutes up to an hour.