Most of the ice cream I make at home turn out too sweet, would love to try this too, just hope it won't be too sweet 😛

I've got a very sweet tooth so i'll definitely try this out sometime!

Find out how you can make your very own vegan Mexican chipotle chocolate peanut butter ice cream sandwiches without using an ice cream maker!

![Ice cream sandwich](https://res.cloudinary.com/abillionveg/image/upload/v1522140962/IMG_7211_jkyrih.jpg "Ice cream sandwich")

#### I have some treats for you today my friends! Mexican chocolate peanut butter ice cream sandwiches with a date & peanut cookie. Topped off with some melted Mexican chipotle chocolate and some vegan sprinkles! And completely free from refined sugar with just the natural sweetness of maple syrup. I wanted to create something very simple and fun. I'm a big fan of sweets but lately have been cutting out all processed foods and sugars and basically living off raw foods, so I had to make something I could have myself!

#### The cookie is made from just two ingredients: date paste and lightly salted peanuts. The ice cream is made from coconut milk, maple syrup & Mexican chocolate. If you can’t locate Mexican chocolate, just create your own by mixing some dark chocolate with plant milk, cinnamon & chipotle or cayenne pepper. If the chocolate is too bitter, add some maple syrup to sweeten it up.

#### And no, you don’t need an ice cream maker to make these delicious sandwiches! Just grab your food processor and blender and all your ingredients and you’re ready to go!

## **Mexican Chocolate Peanut Butter Ice Cream Sandwich**

##### Serves: **4**
##### Active Time: **15 minutes**

### **Ingredients**
* 2 cans of coconut milk (full fat)
* 1/4 cup coconut cream (I used Edward and Sons)
* 1 block of Mexican chocolate (I used [Taza](https://amzn.to/2ITYYS1), or see above to make your own)
* 1/2 cup pure maple syrup
* 1 tsp vanilla extract
* 2 tbsp Arrowroot powder (or potato/corn starch)
* A pinch of salt

**For cookies:**
* 10 Medjool dates or 10-13oz of date paste
* 2 cups lightly salted peanuts

### **Directions**
1. Add the cookie ingredients to a food processor and process until it comes together in your fingertips.
2. Line a medium sized baking pan with parchment paper and press cookie dough firmly covering the entire area.
3. Stick cookies into the freezer until hardened.
4. Blend all ice cream ingredients in a blender and transfer to a plastic zip bag. Push the air out and set in the freezer for 2-3 hours.
5. Remove the ice cream and break into pieces and place into a food processor. Process until pieces form the consistency of ice cream.
6. Line another baking tray with parchment paper, pour ice cream mixture and freeze overnight.
7. Use cookie cutters to shape your sandwich cookies and ice cream mixture. Assemble sandwiches and return to freezer.
8. Melt some more chocolate and dip your sandwiches or get creative and finish them with whatever else you like!


![Ice cream sandwich](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/IMG_7211_jkyrih/1522140962.jpg/w=700 "Ice cream sandwich")

#### I have some treats for you today my friends! Mexican chocolate peanut butter ice cream sandwiches with a date & peanut cookie. Topped off with some melted Mexican chipotle chocolate and some vegan sprinkles! And completely free from refined sugar with just the natural sweetness of maple syrup. I wanted to create something very simple and fun. I'm a big fan of sweets but lately have been cutting out all processed foods and sugars and basically living off raw foods, so I had to make something I could have myself!

#### The cookie is made from just two ingredients: date paste and lightly salted peanuts. The ice cream is made from coconut milk, maple syrup & Mexican chocolate. If you can’t locate Mexican chocolate, just create your own by mixing some dark chocolate with plant milk, cinnamon & chipotle or cayenne pepper. If the chocolate is too bitter, add some maple syrup to sweeten it up.

#### And no, you don’t need an ice cream maker to make these delicious sandwiches! Just grab your food processor and blender and all your ingredients and you’re ready to go!

## **Mexican Chocolate Peanut Butter Ice Cream Sandwich**

##### Serves: **4**
##### Active Time: **15 minutes**

### **Ingredients**
* 2 cans of coconut milk (full fat)
* 1/4 cup coconut cream (I used Edward and Sons)
* 1 block of Mexican chocolate (I used [Taza](https://amzn.to/2ITYYS1), or see above to make your own)
* 1/2 cup pure maple syrup
* 1 tsp vanilla extract
* 2 tbsp Arrowroot powder (or potato/corn starch)
* A pinch of salt

**For cookies:**
* 10 Medjool dates or 10-13oz of date paste
* 2 cups lightly salted peanuts

### **Directions**
1. Add the cookie ingredients to a food processor and process until it comes together in your fingertips.
2. Line a medium sized baking pan with parchment paper and press cookie dough firmly covering the entire area.
3. Stick cookies into the freezer until hardened.
4. Blend all ice cream ingredients in a blender and transfer to a plastic zip bag. Push the air out and set in the freezer for 2-3 hours.
5. Remove the ice cream and break into pieces and place into a food processor. Process until pieces form the consistency of ice cream.
6. Line another baking tray with parchment paper, pour ice cream mixture and freeze overnight.
7. Use cookie cutters to shape your sandwich cookies and ice cream mixture. Assemble sandwiches and return to freezer.
8. Melt some more chocolate and dip your sandwiches or get creative and finish them with whatever else you like!


Mexican Chocolate Ice Cream Sandwich Recipe

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Wow I'd never have thought of using black beans to make brownies!! 

These brownies use some unusual ingredients for a really moist, fudgy texture!

![Black bean avocado brownies](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/brownies_qruisq/1541745897.jpg/w=700)
#### Crack open a can of black beans (yes, you read that right) for this recipe! Throw in an avocado, and these brownies are going to be a super fudgy (and flourless) treat! Drizzle raspberry lemon sauce on top for a fruity ganache!

Makes: 4 Servings` `  
Active Time: 30 min` `   
` `  
**Ingredients**` `   
` `   
**Brownie**` `   
1 can of black beans` `   
1 avocado` `   
3 tbsp melted unrefined coconut oil` `   
3/4 cup raw cacao` `   
1 cup of coconut sugar` `   
1 tsp baking powder` `   
1/4 tsp salt` `   
1 tsp vanilla extract or powder` `   
2 flax eggs (2 tbsp ground flax seed mixed with 6 tbsp water)` `   
` `   
**Raspberry Lemon Drizzle**` `   
1 cup melted raspberries` `   
1 tsp apple cider vinegar` `   
1/2 cup powder sugar` `   
Juice of 1/2 lemon` `   
` `   
**Method**` `  
Make the flax egg and refrigerate the mixture for 10 minutes.` `  
` `  
After 10 minutes, add the flax egg mixture and all the other ingredients needed for the Brownie into a food processor and mix until smooth. Add a teaspoon of water at a time if the brownie mix is too thick to be combined.` `  
` `  
Then, grease and fill the muffin tins until your brownie mix is all used up. Finish off with walnuts on top.` `  
` `  
Bake at 350°F/175°C for 20-25 minutes. Once the cookies are done, remove from the oven and set aside to cool at room temperature.` `  
` `  
While the brownie cools, mix all the ingredients needed for the raspberry lemon drizzle by hand. Once the brownie have cooled completely, drizzle the raspberry lemon drizzle all over the brownies! Enjoy!` `  
` `  

Vegan Protein Brownies

i've never had raw vegan gluten free donuts and i love anything pb & j, this sounds so interesting!

Can’t wait to start making your recipes. I love them all! Thank you 

These are raw, gluten-free, and no-bake - just roll 'em up with some jelly of your choice in the center and pop them into the fridge!

![Donut holes](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/No_Bake_PBNJ_am5uoy/1540780080.jpg/w=700)

#### There was one donut shop in my county that has the most incredible vegan donuts I’ve ever tasted. They have some of the most creative flavor combinations for donuts that I’ve ever seen. Since I moved nearly an hour away from the shop, I can't get my donut fix anymore! So, this is my tribute and recipe inspired by one of my favorite donuts on their menu. It was a traditional glazed donut cut in half and stuffed with peanut butter & jelly, topped with a vanilla glaze. I’ve decided to create my own twist on the recipe - a no bake raw gluten free donut hole! This way you can feel less guilty about eating an entire donut and just pop a few of these in your mouth instead. Recipe below!

### **PB & J Donut Holes with Vanilla Glaze**
##### Serves: **4**
##### Active time: **45 mins**

**Ingredients**
##### **_For the donut holes_**
* 1 cup gluten free rolled oats or 1 cup almond flour
* 1 cup raw cashews (soak for 4 hours in water then rinse)
* 10 medjool dates
* 1/2 cup organic peanut butter
* Jelly of choice (I used raspberry)
* 2 tablespoons melted unrefined coconut oil
* Pinch of sea salt

##### **_For the vanilla glaze_**
* 2 tablespoons unrefined coconut oil
* 2 tablespoons pure maple syrup
* 1/2 teaspoon vanilla powder

**Directions**
1. Add all the donut hole ingredients (except for the jelly) into a food processor and mix 
2. Roll dough into silver dollar sized portions and spoon in your jelly smack in the middle
3. Close them up and roll into firm balls and stick into the freezer for 20 minutes (this will get messy)
4. Make the glaze, melting coconut oil on low, turn off heat and add maple syrup and vanilla then whisk
5. After 20 minutes, take out your donut holes and glaze them before freezing for 20 more minutes
6. You can glaze one more time and repeat the entire process if you’re willing to wait that long!

PB & J Donut Holes Recipe

These really look like cookies more than pancakes!

What can I use instead of charcoal powder

You cannot go wrong with peanut butter and banana pancakes. Make these wholesome, vegan treats for a hearty breakfast!

![Peanut Butter Banana Pancakes](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/IMG_8795_1_gq8csi/1529564221.jpg/w=700)

#### Peanut butter banana pancakes. One of my favorite combinations ever, peanut butter and bananas! I don’t have to tell you to try a banana with peanut butter because I am sure you already have numerous times. As a kid growing up, I could almost never have pancakes without bananas so it would break tradition if I created something for you today without them. 

#### I added a little extra charcoal powder from rawnice.com for color. If you know what you’re doing, you can make these midnight black depending on what sort of flour you use. Since I used banana flour, which is brown it negates the richness of the black hue when working with charcoal powder. If you want that midnight effect makes sure to use white flour, do not use spelt or buckwheat, wheat, etc. Try using all-purpose flour instead! 

#### You can make these gluten-free if you like as well. I added a vegan egg into this recipe so you will be good to go. If you don’t have a vegan egg I also provide an easy alternative to an egg substitute. Feel free to adapt this recipe to your liking. Swap out or add anything you feel is missing! 

## **Peanut Butter Banana Pancakes**
##### Serves: **4** 
##### Active Time: **20 minutes**

### **Ingredients**
- 1 cup flour of choice (I used banana flour from Edward & Sons)
- 1 cup plant milk of choice
- 3 to 4 ripe bananas mashed
- 3/4 cup peanut butter
- 1 tsp vanilla extract
- 2 tsp charcoal powder 
- 1 vegan egg (I used the egg replacer from [Bob's Red Mill](https://www.abillionveg.com/products/5d4f9c9c1bb36d000447c614)) or you can make your own with 1 tbsp ground flax + 3 tbsp water
- 1 tsp baking powder
- 1/4 cup maple syrup (I used the vanilla bean infused maple syrup from The Maple Guild)
- Chocolate chips or raisins (optional)

### *Method*
1. Make your vegan egg and set it aside.

2. Mash your bananas then add peanut butter, vanilla, maple syrup, and 1 tsp charcoal powder (optional).

3. In another bowl, mix your flour and baking powder. If you decided to add chips or raisins, mix them in too.

4. Add 1 cup plant milk + 1 tsp charcoal powder (optional) to the mixture and mix.

5. Now mix the wet and dry ingredients and preheat your pan or skillet.

6. Cook and flip once bubbles start to pop on the surface of your pancake.

7. You can eat these without syrup because they are that delicious but I prefer to go all out with maple syrup. The vegan butter is optional in my opinion!

Mexican Chocolate Ice Cream Sandwich Recipe

And no, you don’t need an ice cream maker to make these delicious sandwiches! Just grab your food processor and blender and all your ingredients and you’re ready to go!

Mexican Chocolate Peanut Butter Ice Cream Sandwich

Serves: 4

Active Time: 15 minutes

Ingredients

Directions

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