Oatmeal Cookie :
- 1 cup oats
- 1 ripe banana
- 1 tablespoon peanut butter
- Simply mash the banana and mix with the oats and the peanut butter until they’re well combined.
- You can now shape them into cookies, although I recommend using some kind of mold or tin for brownies or cupcakes that will shape them for you (we’ll be using the same tin for the banana ice cream too, so both, the cookie and the nicecream have the same shape).
- You can now place the cookies in the oven and bake at 360 degrees for 10-15 minutes, get them out once they’re set and leave to cool a bit before taking them out of the tin. Try not to eat any!
Strawberry Nice-cream :
- 1 frozen banana
- 5-6 frozen or fresh strawberries
- Mix both on a food processor or high speed blender until it reaches a creamy consistency and pour on the same tin you used to shape your cookies.
- Then place on freezer until they harden.
- Once the ice cream bars are set, we can get the tin out and top them with the cacao syrup:
Cacao Syrup :
- 1/2 tablespoon coconut oil, melted
- 1/2 tablespoon cacao powder
- Mix both together with a spoon until well combined.
- Drizzle the cacao syrup on top of the strawberry nice-cream bars and return to freezer for a couple minutes, until the syrup has set.
- Carefully take the bars out of the tin by dipping a sharp knife in hot water, then slice the strawberry nice-cream bars into squares.
Time to put your strawberry nice-cream sandwich bars together! Grab a cookie and place a square-shaped piece of nice-cream on top. Eat it as is, or place another cookie on top to make it look like a real ice cream sandwich. There you have it: simple, vegan, and refined-sugar free strawberry nice-cream sandwich bars. Perfect to have as snack or dessert (or just for whenever you feel like it, let’s be honest here). Enjoy!