Mini Chocolate-Avocado Ice Cream Sandwiches - Dessert Recipe
Mini Chocolate-Avocado Ice Cream Sandwiches
Rated 5.0 stars by 3 users
Category
Desserts/snacks
Servings
6 mini sandwiches
Prep Time
25 minutes
Cook Time
12 minutes
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
-
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)
-
2 ripe avocados
-
½ cup PRANA organic raw cacao powder
-
⅓ cup maple syrup, or more to taste
-
1 tsp vanilla extract
Gluten-free Almond Cookies
"Ice Cream" Filling
Directions
Gluten-free Almond Cookies
Preheat oven to 325°F (160°C).
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 0.8 cm (⅓ in) thick.
Bake 10 to 12 minutes at most. Cookies should be golden on the edges with a pale centre. 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.
Recipe Note
These cookies will keep in the refrigerator 2 to 3 days or in the freezer for up to 2 weeks.