For the chocolate cookie dough:

• 50ml coconut oil
• 50ml honey
• ¼ cup peanut butter (preferably sugar free)
• 1 tsp vanilla extract
• 150ml almond flour
• 2 tbsp coconut flour
• 2 tbsp cocoa

For the nice cream:

• 550g peeled bananas, sliced and frozen
• ⅓ cup cocoa
• 1 tsp vanilla extract
• 2 tsp raw honey
• ¼ cup coconut oil, melted

1.) To make the cookie dough: Melt the coconut oil. Add the honey, peanut butter and vanilla extract and whisk.

2.) Add the almond flour, coconut flour and cocoa. Mix to form a soft dough. Flatten the dough into a disc that is 1cm thick. Cover in plastic wrap and pop in the freezer for at least 30 minutes to harden.

3.) To make the nice cream: Place the frozen bananas, cocoa and vanilla extract in a blender. Blitz until you have a smooth and creamy mixture. Add the honey and coconut oil and blend again to incorporate.

4.) Cut the cookie dough disc into small chunks. Stir the chunks into the nice cream mixture. Transfer the mixture to a freezer container and freeze until firm.