Boosted Nice Cream Sandwich
Healthy Treats, Sweet Snacks
2 cups (300g) frozen bananas
2 tbs Wholesome Child Protein+ Vanilla
½ cup (125ml) coconut cream
1-2 Medjool dates (20-40g), pitted (optional)
½ cup (140g) peanut butter
¼ cup (60ml) maple syrup
1 cup (120g) almond meal
2 tbs dark chocolate chips 70% (optional)
Peanut Butter Cookies
For the nice cream
Place all ingredients into a blender and blend until smooth and creamy.
Transfer nice cream to a container, cover and freeze for 2-3 hours.
For the cookies
Preheat oven to 170°C and line a baking tray with baking paper.
In a medium-sized bowl, add almond meal, peanut butter, maple syrup and chocolate chips.
Blend together with a spoon until mixture is formed into cookie dough.
Using a tablespoon, shape the dough into 8 balls and place onto the baking tray (wet your hands before shaping the cookies to prevent the dough from sticking).
Use a fork to flatten into cookies.
Bake in the oven for 20 mins.
Allow to cool completely.
Sandwich one pressed ice cream scoop between two cookies.
Serving and storing leftovers: Serve immediately or wrap in baking paper and freeze for up to 3 months.
Allergy advice and simple swaps:
- Swap coconut cream for heavy cream.
- Swap peanut butter for nut butter of choice.
- For a school-friendly version: Swap peanut butter for seed butter or tahini and almond meal for seed meal.