Vegan Chocolate Oat Cookie Sandwiches

For recipes using two baking trays (pans), a fan-assisted oven gives the most even heat distribution. Preheat the oven to 200°C (400°F/gas 6) or a fan oven to 180°C (350°F/gas 4) and grease two baking trays or line them with baking parchment.

Stir the oats, flour, chia seeds, cacao powder and salt in a large bowl. Stir in the rest of the ingredients, and set aside for 30 minutes to thicken, stirring occasionally to prevent lumps.

Roll into 16 balls, about 35 g (1. oz) each. Transfer to the trays and press down to form 8 cm (3 in) circles. Bake for 15 minutes, or until golden and crispy.

Once cooked, remove from the oven and set aside to cool completely on a wire rack. Store in an airtight jar or container at room temperature for up to a week.

To make the nice cream, put the bananas, raspberries, half of the cream and the peppermint extract (if using) in a food processor or blender and mix until smooth and creamy.

Stop and scrape down the sides if needed and add more cream if it is too thick. Store in an airtight container in the freezer.