Making the Raw Cookie Dough:

• In a bowl, combine the melted coconut oil, coconut sugar, peanut butter, and vanilla extract.
• Add the buckwheat flour, bicarbonate of soda, and a pinch of salt.
• Stir to form a soft dough.
• If it’s a bit dry, add 1-2 tablespoons of almond milk for moisture.
• Then, stir in the dark chocolate chips.
• Making the Peanut Butter Nice-Cream:
• In a food processor, place the frozen bananas, chilled thick part of the tinned coconut milk, peanut butter, and maple syrup.
• Blend until the mixture is thick and creamy.
• Be sure to scrape down the sides every 30 seconds.
• Continue processing until the mixture becomes completely smooth and reaches the consistency of soft-serve ice cream.
• Assembling the Cookie Dough Nice-Cream:
• Crumble three-quarters of the prepared cookie dough into the nice-cream and mix well.
• Transfer the mixture into a freezer-proof container.
• Sprinkle the remaining cookie dough over the top.
• Place the container in the freezer for a couple of hours to firm up.