Cookies

1. Preheat your oven to 350F  and line a baking tray with baking paper.
2. In a large bowl, combine all the dry ingredients and mix to combine.
3. In a medium bowl, mix the wet ingredients: melted coconut oil, peanut butter, maple syrup and vanilla extract. Stir well using a whisk to combine.
4. Pour the wet mixture over the dry one and stir using a spatula until you obtain a dough. Fold in the chocolate chips and mix roughly. The dough should be a little crumbly but smooth enough to be shaped.
5. Divide the dough in 8 portions. Roll in your hands to form balls. Place the balls on the lined cookie tray leaving about 2 centimeters between them. Flatten the top of the balls with the palm of your hand. Bake for 10 minutes until lightly golden brown.

Ice-Cream

1. Open the coconut can and scoop the thick coconut cream that has formed on top. Place the coconut cream, cashews, cocoa powder, vanilla and maple syrup into a blender and blend until smooth. Add frozen bananas and blend until soft.
2. Pour the ice-cream mixture in a big freezer safe container and put in freezer. 

Peanut Butter Sauce

1. In a small bowl, mix the peanut butter, soften coconut cream and maple syrup. Stir using a whisk until perfectly combined. The mixture should have the texture of a soft caramel sauce.

Assembly

1. Remove the ice-cream from freezer and drizzle the peanut butter sauce on top. Place back in freezer for about 30 minutes or until the mixture gets a bit more harder.
2. Assemble the ice-cream sandwich by placing one big scoop of ice-cream between two cookies and lightly press. Enjoy!