Thats how it works:

The dough:

1. Cut the chocolate into small chunks.

2. Take out the cores of the dates and place them in the food processor until they create a sticky paste. Then add the almond butter and the apple sauce and blend to combine. Add the coconut flour and chocolate chips and pulse until well combined and having a sticky-like texture.

3. Take a loaf pan and lay it out with parchment paper. Press half of the cookie dough into the pan, on the bottom to create a flat layer. It should be about 7mm thick. Place it in the freezer and store the remaing cookie dough in an air tight tupper ware in the fridge.

The Ice cream:

1. Place the frozen bananas in the food processor or high speed blender (it has to be a really strong one because otheriwse it wont break the frozen pieces apart. Add some of the coconut yoghurt, but not too much to start with as you can still thin it out as you go. Lastly add the vanilla extract and blend until creamy. if too thick add more yoghurt.

2. Take the cookie dough out of the freezer and pour the ice cream on top. Put it back and let it freeze for at least 6 hours to overnight.

To finish:

1. Once frozen, place the remaing cookie dough on top of the ice cream layer and freeze for another 2-3 hours. Then take them out and cut them into 16 equal slices.

2. Melt the 70g of chocolate and dip the sandwiches in it with one side, then place it back in the freezer. Continue until all of the slices are covered with chocolate on one side. .

3. Store them in the freezer and they will last upto one month.