(6-8 Servings)

Vegan Strawberry Ice Cream:

  • 4 cups cashews (soaked for at least four hours)
  • 2 healthy tbsp coconut oil
  • 2 ½ cup strawberries (fresh or frozen)
  • 2-3 tbsp agave or maple syrup
  • 2 tbsp coconut palm sugar
  • 1 ½ lemon juice
  • 1 tsp cardamom powder
  • A pinch sea salt

Healthy Cookies:

  • ½ cup unsalted sunflower seeds
  • ½ cup sesame seeds
  • ½ cup coconut shred
  • ½ cup oats
  • ½ cup oat flour
  • ½ cup raisins
  • ½ cup natural water
  • 3 tbsp coconut or brown rice syrup
  • 2 tbsp coconut oil
  • A bit of fresh ginger (grated)
  • A pinch cardamom powder
  • A pinch sea salt 

Ice Cream: Place the soaked nuts into the blender, add 2 cups of the strawberries and the rest of the ingredients. Mix in high speed until completely smooth. Place the pinkish cream in a metal or plastic form. Rinse the blender and now add the remaining strawberries and mix just for a couple of seconds until you get a purée with some chunky strawberry pieces in it.. Spread the purée over the pinkish cream with a spoon and combine and put it now the form in the freezer for at least 3 hours covered with some  paper or plastic foil. Before serving, remove and let thaw for about 15-20 minutes.

Healthy Cookies: Preheat the oven to 175°C. In a big bowl combine the dry and wet ingredients with your hands, until you make a soft dough. Spread the dough directly on a baking tray. Press it with your hands until you make a flat surface with approx. 2 mm thickness. If too dry, sprinkle some splashes of water or keep your hands wet while pressing it. Using a round form or a glass, cut the dough in small circumferences. Now place in the oven and bake for approx. 20-25 minutes until the cookies start to golden. Remove from the oven and place the cookies on a rack until they cool down.

To make the ice cream sandwiches, add a ball of ice cream on a cookie and then place other cookie on the top. Enjoy!