Raw pecan oreo cookies with banana nice cream - perfect light summer dessert to cool off in the relentless global heatwave.
In a food processor, blend the pecans and desiccated coconut to a fine powder.
Add in the remaining ingredients and process until well combined.
Roll out the mixture between dehydrator sheets to about 0.5 cm thickness and use a cookie cutter to cut out circles. You should get at least 16 cookies.
Place the cookies in the dehydrator at 46°C and dehydrate for 12-16 hours, flipping halfway though. Remove the cookies from the dehydrator once dry to the touch.
Store the cookies in the refrigerator until you are ready to assemble the nice cream sandwich.
Add all the ingredients in a blender and blend until ice cream consistency. Pulse a few times to first break down the bananas into smaller chunks, then use the tamper tool to press down the mixture. Avoid over-blending as the heat will melt the bananas.
Once you are satisfied with the consistency, transfer the Nice Cream out into a container and freeze for another 2-4 hours.
Use an ice cream scoop to scoop out a nice rounded spoonful of Nice Cream, leveling off the back of the scoop. Add the Nice Cream to the top of one Rawreo and then top with a second, slightly pressing down on the Nice Cream to form your sandwich.
Store Nice Cream sandwiches in an airtight container in the freezer until it is time to serve.
I dehydrated the cookies to make them more firm, but if you do not have a dehydrator, you can simply freeze them directly and they will still be crisp (when cold) due to the high content of coconut.