Vegan Froyo Sandwich

Ingredients

• For the Yoghurt
• 1 can coconut milk
• 1/2 cup coconut sugar
• 1 vanilla pod
• 3 1/2 cups organic coconut yoghurt

• For the Cookies
• 1 tbsp chia seeds
• 1 tbsp ground flaxseed
• 1 cup raw walnuts
• 1/2 cup coconut sugar
• 1/2 cup desiccated coconut
• Pinch of salt
• 1/2 cup almond butter
• 1 tbsp ground cinnamon or ginger
• 1 tsp vanilla essence

Directions

For the frozen yoghurt: 1. Gently heat 1 can coconut milk with 1/2 cup coconut sugar and the seeds from 1 vanilla pod until sugar is melted. 2. Then mix in 3 1/2 cups organic coconut yoghurt. 3. Pour mixture into your ice cream maker and allow to churn for approx 20 mins until texture is perfect. For the cookies: 1. Start by soaking 1 tbsp chia seeds and 1 tbsp ground flaxseed in 6 tbsp water. 2. 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. 3. Add 1 cup coconut or rapadura sugar, 1/2 cup desiccated coconut and a pinch of salt and blend to combine. 4. 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. 5. 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. 6. Bake at 180C for 12 mins until slightly golden. 7. Allow to cool on tray for 10mins then transfer to wire rack.