Coconut Banana Ice Cream Sandwiches

1 1/4 cup oat flour
1 cup almond flour
1/3 cup + 1 tbs maple syrup
2 tbs tahini or almond butter
1/8 tsp salt
Stir all ingredients together until a smooth dough forms. Divide in half. Press half into a parchment paper lined 8x8” pan to created the shape and then transfer the dough into the fridge. Repeat with the second half of the dough, pressing it into the pan but set it aside whole making the ice cream.
Banana Coconut Ice Cream

1 1/3 cup full fat coconut milk
4-5 frozen bananas
1 tablespoon maple syrup
1-2 tsp @go.roooted pink pitaya powder
1-2 tsp @go.rooted butterfly pea flower

Blend the coconut milk, frozen bananas and syrup in a high speed blender or food processor until smooth. Divide the mixture in half and stir the pitaya and butterfly pea powders into each half. Spread each onto the bottom cookie layer and then place into the freezer. Freeze for at least 6 hours until firm. Press the second cookie layer (the one in the fridge) onto the firm ice cream. Lift the entire thing out of the pan (pulling up the parchment paper to lift it out). Set on a cutting board and slice into bars. Drizzle with melted chocolate if desired. Store in the freezer.