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.

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