For the ice cream
Place all ingredients except the coconut oil in to a high speed blender and blend until smooth. Add coconut oil towards the end, and blend until combined.
Line a tray with plastic wrap and pour in the ice cream mixture. Set in freezer overnight. When frozen, flip it out of tray and portion into 10cm x 4cm pieces. Keep in freezer until needed.
For the biscuit
Place all ingredients into a bowl and massage with hands into a dry mix. Place mixture between 2 pieces of baking paper and roll to about 2mm thickness with a rolling pin.
Take into consideration the biscuits will be 10cm x 4cm when rolling the shape!
Transfer to dehydrator mesh tray and dehydrate at 40 degrees overnight in a dehydrator. While still warm, cut out your 10cm x 4cm biscuits.
For best results we recommend using a dehydrator to create that biscuity texture, however, you can use the cookie mixture without dehydrating. Just place in the freezer for a short time before cutting to size.
Place biscuits either side of ice cream and return to freezer to harden.
Place two Pana Chocolate Raw Cacao bars with 20g of coconut oil in a small bowl. Place this bowl in to a larger bowl of hot water, and melt together with the occasional stir. If you wish for the recipe to remain ‘raw’ monitor the heat with a thermometer to maintain under 42 degrees.
Place melted chocolate into a cup measure or narrow mug, wide enough for dipping the ice cream.
Place activated quinoa in a shallow container. (To make activated quinoa, simply soak your quinoa overnight in filtered water, as outlined in last week’s nut cheese recipe)
Pull the ice cream sandwiches out of the freezer. Dip one side into the chocolate, shake off excess, then dip into activated quinoa. Repeat.
Place back in freezer until ready to serve.