Don't you wish your snacc was cool like me? Chocolate and peppermint are mint-to-be for each other; caffeine and menthol synergise to energise you. Enjoy their marriage in the form of a raw vegan ice cream sandwich!
In a food processor or blender, blend the pecans and coconut sugar to a fine powder.
Add the remaining ingredients and process until well combined.
Roll out the mixture between dehydrator or non-stick sheets to about 0.5 cm thickness and use a cookie cutter to cut out circles. You should get at least 12 cookies.
Place the cookies in the freezer to firm up.
In a blender, combine all the ingredients except the coconut oil. Blend on high speed until very smooth.
With the motor still running on low speed, drizzle in the coconut oil and blend until just emulsified.
Transfer the mixture into a shallow tray and place in the freezer to set. If you have an ice cream maker, you could double or triple the recipe and process the mixture in the ice cream maker according to manufacturer's instructions.
Once the Avocado Peppermint Cream is firm, use the same cookie cutter to cut out ice creams. Carefully place the cream between two Pecan Rawreos and gently press together to stick.
Store sandwiches in the freezer for up to 7 days.