Nuts over Bananas…mini "ice cream" sandwiches

by: Elizabeth Beals

   If you have been following our posts you see that we are nuts over bananas and peanut butter. In the world of vegan cooking, bananas are a wonderful tool to create many different treats and eats. From smoothies, to muffins, and even ice cream can all be made using this amazing fruit. Add peanut butter with the bananas and you have a real treat! This is a no bake dessert, a food processor and freezer are all you will need.

Step 6 In the freezer

Ready to eat

   My desirer was to create a dessert that was healthy, but would satisfy my sweet tooth at the same time. Ice cream sandwiches were a favorite of mine growing up, like many people I know. I hope you try and enjoy my own take on this classic dessert.

Ingredients:

Raw dough

8 dates, soaked in warm water to soften with seeds removed

1/2 cup unbleached raw almonds

1/8 cup pecans

1/8 cup raisins 

1 tablespoon flax seed

Ice Cream Filling

1 banana, sliced

1 teaspoon peanut butter per sandwich

Wrapper

mini muffin tin papers

Tools or special equipment 

food processor 

mini muffin tin paper

Preparation and procedures 

1. Remove the seeds and soak dates in warm water to soften them. Only for a few minutes if soft already.
2. Pulse the almonds in the food processor until you have very small pieces, but don’t over process them or you will have almond butter. Take your almond pieces out and set them aside.
3. Drain the dates and pulse them in the processor until you have a date paste.
4. Add back the almond pieces and all the other dough ingredients to the date paste and pulse together. In 30 seconds or so you will have a sticky dough. It will come together in a ball and when that happens, your dough is done.
5. Take 1 teaspoon of the dough and with your thumb press it down in the muffin paper.
6. Layer 1 sliced banana on top and spoon 1 teaspoon of peanut butter on top of the sliced banana. Place in freezer for 30 minutes.
7. The peanut butter should be semi hard after 30 minutes in the freezer. Take them out and top off your sandwich with another teaspoon of dough. Press lightly down to flatten the dough.
8. Place back in the freezer for 20 minutes. Pull out of the freeze a minute or two before eating.