Courtesy of Bondi-based {The Beauty Chef}, this recipe will boost your beauty and wellbeing (without traumatising tastebuds)…
{Brownie and Glow Mini Ice Cream Sandwiches} – serves 16
These little slices of deliciousness look totally tempting and… you needn’t exert your self-discipline because these ‘brownies’ are brimming with good-for-you ingredients. A perfect desert for the health conscious, these sweet treats are enriched with {Glow Inner Beauty Powder} – a powdered blend of pre- and probiotics, superfoods (including chia, green tea and ginger) and bio-fermented ingredients – to bolster gut health and enhance your skin’s clarity.
INGREDIENTS
{Ice Cream}
180g raw cashews, pre-soaked in water overnight
300g fresh (or frozen) pitted cherries
180ml full fat coconut cream
1 very ripe banana
1 tablespoon coconut oil, warmed
1 tablespoon The Beauty Chef {Glow Inner Beauty Powder}
{Brownie}
150g buckwheat flour
100g desiccated coconut
35g cacao powder
2 tablespoons ground linseed
1 teaspoon vanilla bean powder
1/2 teaspoon ground cinnamon
a pinch of Himalyan salt
8 Medjool dates (pitted)
80g nut butter
2 tablespoon maple syrup
1 tablespoon coconut oil
METHOD
{1} Lightly grease and line a 25 x 16 x 3cm tray with baking parchment
{2} To prepare the brownie mixture, combine the buckwheat flour, desiccated coconut, cacao powder, ground linseed, vanilla, cinnamon and salt in a medium bowl.
{3} Place the dates, nut butter, maple syrup and coconut oil in a high-speed blender. Blend until smooth. Add the dry ingredients and blend briefly, until it begins to bind together. Transfer into the bowl and knead until compacted.
{4} Press half of the brownie mixture into the base of the tray. Smooth and compact with the back of a spoon, then refrigerate for 15 minutes, or until completely set.
{5} Press and roll the remaining mixture out between two sheets of baking paper, to the same size as the base of the tray. Transfer (on the baking paper!) onto a tray and refrigerate until required.
{6} To prepare the ice cream, drain and rinse the cashews. Place the cashews and the remaining ingredients in a high-speed blender and ‘whizz’ until smooth. Pour over the set base and freeze for 3–4 hours, until set firm.
{7} Slide the rolled out brownie on top of the set ice cream. Press to secure. Cover and freeze for a further 1 hour, or until set firm.
{8} Slice into sixteen ice cream sandwich fingers.
Store in an airtight container in the freezer for up to 3 months… or demolish with best friends IMMEDIATELY.