Cocoa Nib Ice Cream Sandwich
Vegan, dairy-free, heart-healthy, antioxidants, high fiber
For this delicious summer treat I use hardy, dark cookies that combine the smoky notes of raw cacao, coconut and rye. The rye flour gives these cookies extra fiber and the cocoa nibs and dark chocolate add not only amazing flavor but also a load of healthy antioxidants. Then I sandwich the cookies with vegan vanilla ice cream and dip them into dark chocolate and coconut. These pretty cookies are fun to share with family and friends. Don’t wait to try this recipe…it will soon become one of your favorites!
Cocoa Nib Ice Cream Sandwich
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2021
Ingredients
Dry
1 and 1/2 cups cocoa nibs
1 and 1/2 cups rye flour
3/4 cup coconut sugar
1/2 cup unsweetened shredded coconut
2 tablespoons ground flax seeds
2 tablespoons cocoa powder
1/2 teaspoon sea salt
Wet
1/3 cup coconut oil
1/3 cup unsweetened plant-based milk
1/3 cup almond butter, unsalted
1/3 cup maple syrup
vegan ice cream
Chocolate
1 cup dark chocolate chips
1 tablespoon coconut oil
large crystal salt
Makes 24 ice cream sandwiches
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Instructions
1. Add rye flour and cocoa nibs into a blender, blend on high speed for 45 seconds until ground. Add coconut sugar, shredded coconut, flax, cocoa powder, and salt. Blend again for 20 seconds.
2. Heat coconut oil, milk, almond butter, and maple syrup in the microwave or over the stove in a pan until very warm. Stir well then pour the wet mixture into the blender with the dry ingredients. Blend another minute until a smooth cookie dough forms.
3. Lay 2 pieces of clingwrap out and scrape 1/2 the dough onto each piece of clingwrap. Shape and squeeze the dough firmly to make 2 round logs - each about 2 inches (5cm) wide and 12 inches (30cm) long. Wrap dough logs in clingwrap, freeze 30 minutes.
4. Preheat oven to 350ºF/180ºC and liberally coat 2 cookie sheets with oil. These cookies can stick, so use a little more oil than usual. Slice chilled dough into ½ inch (12mm) cookie rounds (48 cookies total). Bake 10 minutes or until lightly browned on the tops and bottoms.
5. Remove from oven, place in the freezer 20 minutes. Remove cookies from freezer and scoop ice cream onto half the cookies. Place back in freezer 10 minutes.
6. Chocolate: Combine chocolate and coconut oil in a microwave safe bowl and microwave for 60 to 90 seconds. Remove and stir to combine into a glossy smooth chocolate coating.
7. Top each half cookie over the half with ice cream to make sandwiches. Hold cookie in your hand and dip halfway into melted chocolate. Sprinkle a little salt and coconut onto the chocolate to stick. Transfer back into freezer until ready to serve.
Photos by Brian Byllesby
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