Vegan Coconut Chocolate Ice Cream Sandwich

Make an egg substitute by mixing the chia protein with a cup of water.

Cut 200 g of the chocolate into small pieces.

Preheat the oven on 200C.

Put 3 bananas into the food processor and blend well.

Add the chia protein mixture.

Add 1 tbsp of baking soda, dissolved in 3 tbsp of hot water and blend well.

Add almond flour and the oat bran, then mix by hand until well combined.

Add the cut chocolate into the mix.

Place a baking sheet on a tray and spread the mixture. Bake on 200 degrees Celsius for 20-30 minutes until golden brown.

Set aside and let it cool.

For the ice cream - melt 50 g of dark chocolate and 2 tbsp of coconut oil.

Add a sweetener of choice to the coconut cream whip (or blend) well.

Blend 2 bananas and add them to the coconut cream. Blend again and then add the melted chocolate.

Put the ice cream mixture into the freezer and wait at least 1 hour to get a thicker mixture.

Choose a cookie cutter or a glass for cutting the cake layers. The one from the picture has a 7.5 cm diameter. Group them into pairs.

Spread the ice cream mixture between the two layers.

Put the finished sandwiches into the freezer for at least 4-5 hours.

Enjoy!