Description
Super healthy Banana “Nice” Cream Sandwiched between dark chocolate cookies! Perfect for the summer! (Paleo, gluten-free, refined-sugar-free, vegan.)
Ingredients
- FOR THE NICE CREAM:
- 3 Bananas
- 1 Tablespoon Maple Syrup
- 1 teaspoon Vanilla
- 2 Tablespoons Unsweetened Almond Milk
- FOR THE COOKIES:
- 2 Tablespoons Coconut Oil, Melted
- 1 teaspoon Vanilla
- 2 Tablespoons Flaxmeal Or Chia Seeds, Or Eggs (If Not Vegan)
- 1 can (15 Oz. Size) Black Beans, Drained
- ⅓ cups Maple Syrup
- ⅓ cups Cocoa Powder
- 1 Tablespoon Coconut Flour
- ⅓ cups Dark Chocolate Chips (Vegan)
Preparation
To prepare the bananas, peel and slice ripe bananas (make sure they are not brown). Throw them into a resealable bag and freeze for a couple hours.
For the Cookies:
Preheat oven to 350ºF.
In a bowl, mix together coconut oil, vanilla and flax meal. Set aside for 5 minutes. Then add to a blender. Add black beans, maple syrup, cocoa powder, and coconut flour into the blender. Blend until smooth. Stir in chocolate chips.
Line a baking tray with parchment paper. Divide dough into 10 portions (about 2-3 tablespoons for each cookie). Bake for 12–15 minutes. Allow to cool. Place in fridge till ready to serve.
Before serving, prepare “nice” cream. Blend frozen bananas, maple syrup, vanilla and milk together until creamy. Alternatively, you can freeze it but allow it to thaw for 5–10 minutes before serving.
Serve immediately with cookies! Make 5 sandwiches.
