The other day I saw my favorite vegan blogger This Rawsome Vegan Life‘s new recipe on these delicious decadent chocolate brownies and I just can’t stop drooling on my phone. The best thing is, I got all ingredients needed! So isn’t it the perfect treat to make for myself despite the busy schedule ahead? After I prepared the brownie, however, I discovered that my pan is too large for it. Hence, the brownie will spread out to be too thin. Then, an idea immediately sprung up my mind. Wouldn’t it be nice to make a nice cream sandwich with this indulging raw chocolate brownies? So, I immediately whipped up some persimmon nice cream (THE BEST!) to use as the filling of the nice cream sandwich. I really LOVE this recipe as its so simple and causes no mess in the kitchen 😏
Recipe adapted from This Rawsome Vegan Life.
This recipe makes around 6 nice cream sandwiches.
Ingredients:
Brownie:
1 cup oat flour
1 cup pecans (soak at least 4 hours)
1/4 cup coconut nectar
1 Tbsp chia seeds
3 Tbsp raw cacao powder
2 Tbsp coconut oil
2 Tbsp hemp seeds
1 tsp vanilla powder
pinch of salt
Persimmon Nice Cream:
2 ripe persimmon (frozen)
1 frozen banana
1/4 cup unsweetened almond milk (or water or coconut water)
Directions:
- Place all ingredients of the raw brownie in a food processor and process until everything combines together
- Press into a lined baking pan and leave in the fridge until the brownies have hardened (about 30 minutes to 1 hour)
- After the brownie has hardened, take it out from the freezer, divide it into half
- In a high-speed blender (I used Vitamix), blend the nice cream ingredients until smooth
- Pour the nice cream on top of one half of the brownie
- Cover the top with the other half and then place it back to the freezer for around 30 minutes until it sets
- Cut the brownies into your desired size and enjoy! I usually let it thaw for around 10-15 minutes before serving as it would be too icy
