Double Chocolate Ice-Cream Sandwich Biscuits

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It has been a little quiet around here lately – I have been working hard on some new projects and can’t WAIT to share some awesome new things with you all!! It all got a bit too much the other day, so I made these biscuits. These are some pretty awesome biscuits, delicious day fixers in fact! You are welcome to enjoy them straight up, but if you need next level excitement (and let’s face it, who doesn’t?) then you can sandwich them around a cheeky layer of ice-cream. So if you’re having a day when you can’t decide if the moment your drink bottle exploded over the inside of your bag, or noticing the dribbled toothpaste on your shirt half way through the day was the greatest moment, make these. And then eat them!

I have made them gluten free, and they are easily adaptable to dairy free and egg free if needed.

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DOUBLE CHOCOLATE SUNFLOWER BISCUITS

Makes around 14

½ cup ground sunflower seeds – blitz in a blender or food processor (you can also use any other nut/meal)

½ cup raw cacao or dutch cocoa powder

½ cup brown rice flour

¼ cup cornflour (corn starch)

1 tsp baking powder

1 tsp ground cinnamon

A good pinch of fine sea salt

½ cup chopped almonds (or extra sunflower seeds or activated buckwheat if you’re nut free)

1/4 – ½ cup good quality dark chocolate

 

½ cup maple syrup

¼ cup melted butter / ghee / coconut oil

1 egg (or 1 tbs chia seeds soaked in 3 tbs water if egg free – but it will be more crumbly)

1 tsp vanilla extract

 

For the Ice-Cream {ice-cream adapted from the lovely Danijela of HealthyAlways Instagram greatness!}

4 ripe bananas

2-3 tbs cacao powder

2 tbs nut butter – any kind

3-4 dates or maple syrup depending on the sweetness of your bananas

Blend together until smooth, transfer to a separate bowl or dish, and freeze while you make the biscuits.

 

For the biscuits:

Preheat oven to 180C (350F).

Combine the first 9 ingredients together in a bowl.

In a separate bowl, add the maple syrup, butter/coconut oil, egg and vanilla, and whisk together.

Add the wet ingredients to the dry mix and stir to combine.

Scoop out around 2 tablespoons worth of mix at a time, and shape into a cookie shape on a lined baking tray. Bake for 12-15 minutes, or until crisp on the outside. Remove from the oven and allow to cool.

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To assemble, scoop a tablespoon or so of the ice-cream, which should be solid enough by now, on top of a biscuit, and add another on top. Enjoy straight away or keep them in the freezer to grab out as a treat when needed – perfect! xx