It's National Ice Cream Sandwich Day!
I LOVE ice cream sandwiches, but I'm trying to control myself more lately. Hence the invention of these lovelies.
This is a recipe for 1! I find that helps me not over eat them...because I could eat a whole box of ice cream sammies from the store and not bat an eye.
For the mocha cookies: (these cookies were inspired by WickedSpatula.com)
1/2 C almond flour
2 Tablespoons tapioca starch
1 Tablespoon maple syrup
1 Tablespoon coconut oil
1 Tablespoons chocolate chips (minis work well) or chopped dark chocolate
1 teaspoon cocoa powder
1/2 teaspoon instant espresso powder
Preheat the oven to 350°. Mix all the ingredients. I find it easier to just get in there with my hands. ;) Then divide the mixture into two equal balls. Pat balls down gently on a silicone baking mat on a cookie sheet. These should be about 4 inches across. They're slightly thicker than I normally make cookies because they need to hold up in ice cream sandwich territory.
Bake for 13-15 minutes. You're looking for golden edges and solid but not hard cookies.
Meanwhile, make the filling:
1 frozen banana
1 Tablespoon cocoa powder
1 teaspoon instant espresso powder
1/2 Tablespoon raw honey
I like to sit the frozen bananas out for about 10-15 minutes to slightly thaw. I find they blend easier that way. Slice bananas and place in food processor. Add in the other ingredients. blitz until smooth and creamy like ice cream. If it seems too soft at this point, put it in the freezer for a few minutes to firm it up. Don't leave it too long though. This stuff gets really hard.
Once your cookies are cooled and your ice cream is ready, slather a generous amount of the ice cream onto one cookie and top with the other cookie.
You can either enjoy right away or wrap with plastic wrap and place in freezer until ready to consume.