No-Bake Brownie Frozen Yogurt Sandwiches

INGREDIENTS

• 2 cups (1/2 a 946 mL tub) iÖGO Frozen Yogurt Strawberry Swirl Tub
• ¾ cup (175 mL) packed pitted medjool dates
• ½ cup (125 mL) almonds
• ¼ cup (60 mL) walnuts
• ¼ cup (60 mL) raw green pumpkin seeds (pepitas)
• ½ cup (125 mL) unsweetened cocoa powder
• 2 tbsp (30 mL) coconut oil, melted
• 1 tbsp (15 mL) chia seeds
• 1 tsp (5 mL) vanilla extract

DIRECTIONS

1. Line bottoms of two (8 x 4-inch/20 x 10 cm) loaf pans with parchment paper, with paper overhanging edges.
2. Transfer frozen yogurt to refrigerator for 10 minutes. (This will make it easier to spread.)
3. Meanwhile, in food processor, blend dates, almonds, walnuts and pumpkin seeds until finely ground. Add cocoa powder, coconut oil, chia seeds, vanilla and salt. Pulse until combined.
4. Divide mixture evenly between the 2 pans. Press each to an even layer. Spoon softened frozen yogurt over 1 brownie base; smooth top.
5. Transfer both pans to freezer. Freeze for 15 to 20 minutes or until the unlayered brownie base is firm, then remove this base from pan and cap over yogurt layer; press lightly.
6. Freeze for 1 to 2 hours or until layers are firm and completely frozen.
7. To serve, remove from pan and cut into 4 sandwiches. Freeze sandwiches in airtight container for up to 2 weeks.