Name: Pumpkin Ginger Ice Cream Sandwiches
Ingredients: 1 cup shredded coconut; ½ cup cashew butter; ½ cup tahini; 1 egg; 3 tbsp puréed pumpkin; 1 tsp pumpkin pie spice; ½ tsp baking soda; ½ tsp salt; ¾ honeymama's pumpkin chocolate bar; ice cream

AuthorRachel StricklinCategoryBaked Goods, Gluten Free, Sweets & Treats

Yields1 Serving

1 cup shredded coconut

½ cup cashew butter

½ cup tahini

1 egg

3 tbsp puréed pumpkin

1 tsp pumpkin pie spice

½ tsp baking soda

½ tsp salt

¾ honeymama's pumpkin chocolate bar

ice cream

Stir all the ingredients in the bowl, saving the chocolate for last to give it a gentle stir in. Bake at 350 for 10-12 min, until edges are browned. Allow them to fully cook before trying to assemble the sandwiches.

Pair with your favorite ice cream - mine is hands down Coconut Bliss brand (especially the ginger cookie with this pumpkin flavor profile!)

Roll and press the remaining chocolate crumbles into the ice cream.

Ingredients