Ice cream sandwiches
5-6 sandwiches (10-12 cookies depending on the size)
60g chickpea flour, sifted
80g GF oat flour
1tbsp flax meal (or milled flax seeds) + 3tbsp water
40g Planet Plant-based tahini
60g Planet Plant-based date syrup
3-5 tbsp plant milk of choice, cold
1 tsp baking powder
a pinch of salt
50g vegan dark chocolate, roughly chopped
5 dates, chopped
5 to 6 servings of Basic no-churn hazelnut ice cream
Make the cookies starting from the flax egg. Combine in a small bowl flax meal and water, stir and allow to gel for a few minutes.
To a mixing bowl add Planet Plant-based tahini, date syrup, 3 tbsp plant milk of choice, flax egg and mix to emulsify.
Add dry ingredients (sifted chickpea flour, oat flour, baking powder and salt) to the wet mix, whisk vigorously to combine. Incorporate dark chocolate and dates, stir to distribute and transfer cookie dough to the fridge for at least 30 minutes.
Preheat oven to 180C. Line a baking tray with parchment paper or a silicone baking mat. Scoop cookie dough into 12 equal sized, well distanced mounds. Flatten with the palm of your hand. Bake for 12 to 14 minutes. Let cool completely before assembling the sandwiches.
Pair cookies according to size to sandwiches. Place a scoop of slightly thawed ice cream between each pair, press gently to adhere and enjoy. Store leftovers in the freezer, wrapped in parchment paper.