| Recipe | |
| Raspberry–Vanilla “Ice Cream” Sandwiches | |
| 2 cups cashews | 2 pinches salt |
| 2 cups water | 2 ½ Tbsp. melted coconut oil |
| ½ cup maple syrup | 1 ½ tsp. ground cardamom |
| 1 ½ Tbsp. vanilla extract | 2 cups raspberries, lightly mashed |
| Seeds of one vanilla bean | |
| Brownie Crust | |
| 2 cups almonds | 1 teaspoon vanilla extract |
| 1 cup Medjool dates | 2/3 cup walnuts |
| 1 ½ cups raisins | 2 pinches salt |
| ½ cup carob powder | 1 ½ tsp. water |
| Prepare the “ice cream”: In a high speed blender, blend the cashews, water, maple syrup, vanilla extract and scraped insides of the vanilla bean until completely smooth. Add the salt and coconut oil and blend to incorporate. Chill the liquid in the fridge for 8 to 12 hours. Process the chilled, thick cream in an ice cream maker according to the manufacturer’s instructions.
Prepare the brownies: Grind the almonds into flour in a food processor. Add the dates and raisins. Process until they are completely broken down. Add the remaining ingredients and process to combine. Press half of the dough into an 8–inch–square pan. Set aside remaining dough and refrigerate until ready to use. Assemble the sandwiches: Once the “ice cream” is done churning (the consistency will be like soft-serve ice cream), mix in the cardamom. Then, gently mix in the raspberries, taking care not to overmix or the berries’ color will bleed. Spread the “ice cream” evenly over the brownie, working quickly to prevent melting. Immediately transfer to the freezer until frozen, at least 6 hours. Once frozen, firmly press the other half of the brownie dough on top. Cut into 1 ½ x 2 ½-inch bars. Store in freezer until ready to enjoy. Makes 15 servings. |