Dessert

These vegan ice cream sandwiches are just what you need today

Name: These vegan ice cream sandwiches are just what you need today
Cook time: 22 min
Total time: 22 min
Yield: 10
Ingredients: 4 cups (360g) rolled oats; 2/3 cup (70g) coconut flour; 2/3 cup (160ml) maple syrup; 2 tsp vanilla bean paste; 1/3 cup (90g) tahini; 1/2 tsp bicarbonate of soda; 2 tbs coconut oil; 1 cup (70g) shredded coconut; Mixed coconut ice creams such as chocolate, vanilla, peppermint or acai (we used Coyo vegan ice cream from health food stores)

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by Phoebe Wood

Mar 02, 2016

"These biscuits are a healthy version of the traditional Anzac biscuit, delicious on their own or sandwiched with ice cream," says Phoebe Wood. Vegan ice cream sandwiches - perfectly indulgent without the guilt.

4 cups (360g) rolled oats
2/3 cup (70g) coconut flour
2/3 cup (160ml) maple syrup
2 tsp vanilla bean paste
1/3 cup (90g) tahini
1/2 tsp bicarbonate of soda
2 tbs coconut oil
1 cup (70g) shredded coconut
Mixed coconut ice creams such as chocolate, vanilla, peppermint or acai (we used Coyo vegan ice cream from health food stores)

Method

1.

Preheat oven to 160°C. Line 2 large baking trays with baking paper. Whiz the oats, flour, maple syrup, vanilla, tahini, bicarb, oil, 1/2 cup (35g) shredded coconut and 1/3 cup (80ml) water in a food processor to combine. Transfer to a bowl and add remaining 1/2 cup (35g) shredded coconut, and combine well with your hands. Roll into 20 equal-sized balls. Flatten biscuits, then divide among trays. Bake, swapping the trays halfway, for 22-24 minutes until golden. Remove from oven and cool completely on a wire rack.
2.

Sandwich scoops of coconut ice cream between two Anzac biscuits to serve.