These raw mint ice cream sandwiches are truly divine! Sweetened avocado-banana ice cream sits atop a chocolatey base of raisins and Brazil nuts, then both layers are then coated with melted chocolate. You can choose to leave it as a top layer or, if you're a true chocolate lover, you can coat the entire sandwich in chocolate.
Raw Mint Chocolate Ice Cream Sandwiches [Vegan]
Ingredients
For the Base:
- 1 cup raw Brazil nuts
- 1 cup dark raisins
- 1 heaping tablespoon raw cacao powder
- A pinch of salt
- 1 banana
- 1 avocado
- 2 tablespoons melted coconut oil
- 2 tablespoons maple syrup or agave nectar
- 20 fresh mint leaves
- Juice of 1/4 lime
- 1.8 ounces melted cacao butter
- 2 tablespoons maple syrup or agave nectar
- 3 tablespoons raw cacao powder
- 1 tablespoon raw cacao nibs (optional)
Preparation
To Make the Base:
- Process all the ingredients in your powerful blender until you get a sticky mass.
- Take approximately 1 tablespoon of this sticky mass at a time and press evenly into the bottom of your silicon cups. Put in the fridge while you prepare the next layer.
- Blend all the ingredients until very smooth. Distribute evenly between the cups and put in the freezer for at least one hour.
- First melt the cacao butter. Then add the liquid sweetener and stir well. Add the cacao powder stirring constantly. Add the cacao nibs (if using) and stir again.
- Now pour the chocolate on top of the ice creams. Use approximately one tablespoon of the chocolate per ice cream. You can choose to cover the ice creams in chocolate totally. To do so, dip the ice creams in warm chocolate (work fast as chocolate hardens very quickly), swirl to make sure they are covered completely and let them cool down on a sheet of kitchen paper.
- Put in the freezer for at least 6 hours, preferably overnight.
- Take out of the freezer 10 minutes prior to serving.
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