1 cup (250ml) creamy almond or cashew butter
⅓ cup (60ml)organic coconut blossom sugar
1 jumbo egg
1 tsp (5ml) vanilla essence
1 tsp (5ml) bicarbonate of soda
½ tsp (2.5ml)salt
⅓ cup (60ml)chocolate chips
TO MAKE THE SANDWICHES
1-2 litres Vanilla Ice creamPreheat oven to 160°C and line a baking tray with baking paper or a liner. Set aside.In a medium mixing bowl using electric hand mixer, blend the almond butter and sugar. Add the egg and vanilla, salt and bicarbonate of soda and beat again.
Fold in chocolate chips.
Place tablespoonfuls of dough on the baking tray about 10cm apart.
Flatten the dough slightly with the palm of your hand.
Bake the biscuits for 8-10 minutes or until they are firm and lightly golden.
Remove from the baking tray and leave to cool on a rack to cool completely.
ASSEMBLE THE SANDWICHES:
Soften the ice cream and shape into discs. Place one biscuit on each side of the ice cream and place back in the freezer for about 20 minutes before serving.
Makes about 8-10 biscuits