Vegan Froyo Sandwich
Ingredients
For the Yoghurt
1 can Coconut Milk
1/2 cup Coconut Sugar
1 Vanilla Pod
3 1/2 cups Organic Coconut Yoghurt
For the Cookies
1 tbsp Chia Seeds
1 tbsp Ground Flaxseed
1 cup Raw Walnuts
1/2 cup Coconut Sugar
1/2 cup Desiccated Coconut
Pinch of Salt
1/2 cup Almond Butter
1 tbsp Ground Cinnamon or Ginger
1 tsp Vanilla Essence
Instructions
For the frozen yoghurt
- Gently heat 1 can coconut milk with 1/2 cup coconut sugar and the seeds from 1 vanilla pod until sugar is melted.
- Then mix in 3 1/2 cups organic coconut yoghurt.
- Pour mixture into your ice cream maker and allow to churn for approx 20 mins until texture is perfect.
For the cookies
- Start by soaking 1 tbsp chia seeds and 1 tbsp ground flaxseed in 6 tbsp water.
- Blend 1 cup raw walnuts on turbo for 2 seconds, you want a fine crumb with some chunks. Careful not to over blend as it will start to turn into a butter.
- Add 1 cup coconut or rapadura sugar, 1/2 cup desiccated coconut and a pinch of salt and blend to combine.
- Next add 1/2 cup Scoopwholefoods fresh almond butter, your soaked chia and flax meal, 1 tsp ground cinnamon or ginger and 1 tsp vanilla essence.
- Blend together until you get a sticky dough. Roll into golf ball sized balls and flatten into a thin cookie shape on a lined baking tray, they will not really change shape in the oven.
- Bake at 180C for 12 mins until slightly golden.
- Allow to cool on tray for 10mins then transfer to wire rack.
