A creamy vanilla cashew and coconut ice-cream sandwiched together between two Coffee Maple Crunch Raw Cookies

INGREDIENTS:
Raw Biscuits:
200g Coffee Maple Crunch Better Being Blend
2 tbsp maple syrup
2 tbsp coconut oil
Ice-cream Filling:
2 cup raw cashews, soaked over night, rinsed and drained
200ml coconut cream
2 tbsp coconut oil
1 tbsp vanilla essence
2 tbsp maple syrup
METHOD
Blend ice-cream ingredients in a food processor on high speed for 2 minutes. Mixture should be creamy and smooth.
Spread ice-cream filling onto a chilled lined baking tray using a spatula. Spread evenly until 2 cm thick. Freeze for 2 hours.
Process biscuit ingredients in a food processor until it reaches a dough-like consistency.
Roll mixture into a large ball and flatten on cutting board with a rolling pin (1/2cm thick). Refrigerate until firm.
Remove Ice-cream from freezer and, with a warm cookie cutter, cut into circles.
Cut rolled biscuit dough with a cookie cutter (same size).
Sandwich ice-cream circles between 2 biscuits each, grab one and indulge!
Makes 6-8 dependent on cookie cutter size
Store remaining ice-cream sandwiches in an air tight container in freezer.
