Vegan Mocha Ice Cream Sandwiches

Vegan Ice Cream Sandwich


For the Mocha Cookies:
  • 200g raw almonds, soaked
  • 5 soft Medjool dates, soaked in water for 30 minutes
  • 3 scoops of that protein Chirpy Chirpy Choca Mocha Super Protein
  • 1 tbsp vanilla extract
  • pinch of salt
  • (optional tablespoon of coconut oil)
 For the Ice Cream:
  • 200g cashews, soaked for at least 2h
  • 2 tbsp melted coconut oil
  • 1 tsp vanilla extract
  • water, as needed for blending
Combine the almonds, protein powder and salt in the food processor and process until it’s a powder. Slowly add in the dates and vanilla extract and process again until it turns into a sticky dough. You can add a tablespoon of coconut oil. Transfer the cookie dough to a tray lined with parchment paper, then shape the dough into a rectangle shape and leave it in the freezer to set for 30 minutes. Use a knife to cut the dough into eight rectangular cookies.
Ice Cream: 
Combine the soaked cashews with the vanilla extract and coconut oil in the food processor. Blend until completely smooth and creamy – add water, if needed, to achieve the texture.
Remove the chocolate cookies from the freezer and place a large spoonful of ice cream on to four of the sandwich sides. Use the other four cookies to create sandwiches, then press the cookies together to even-out the ice cream middles. Place in the freezer to allow the ice cream to solidify for 30 minutes up to an hour.
Recipe found on