| VEGAN FROYO SANDWICH | Sometimes I like to have desserts for lunch on my days off as I experiment with recipes... I had this yesterday and it was heavenly!! I also just got an ice cream maker by @cuisinart_au
, which I highly recommend!! It was super easy to whip up this frozen coconut yoghurt. ✨ to make the frozen yoghurt, gently heat 1 can coconut milk with 1/2 cup coconut sugar and the seeds from 1 vanilla pod until sugar is melted. Then mix in 3 1/2 cups organic coconut yoghurt. Pour mixture into your ice cream maker and allow to churn for approx 20 mins until texture is perfect.
✨ To make the gooey cookies start by soaking 1 tbsp chia seeds and 1 tbsp ground flaxseed in 6 tbsp water. Blend 1 cup raw walnuts on turbo for 2 seconds, you want a fine crumb with some chunks. Careful not to over blend as it will start to turn into a butter. Add 1 cup coconut or rapadura sugar, 1/2 cup desiccated coconut and a pinch of salt and blend to combine. Next add 1/2 cup @scoopwholefoods
fresh almond butter, your soaked chia and flax meal, 1 tsp ground cinnamon or ginger and 1 tsp vanilla essence. Blend together until you get a sticky dough. Roll into golf ball sized balls and flatten into a thin cookie shape on a lined baking tray, they will not really change shape in the oven. Bake at 180C for 12 mins until slightly golden. Allow to cool on tray for 10mins then transfer to wire rack. Once cooled, fill with froyo and enjoy!! Everything except the coconut yoghurt is available @scoopwholefoods.