Line a baking tray with parchment paper or silicone baking mat and set aside.

In a food processor or blender, process ¾ cup of oats into flour. Pour the flour into a large bowl and add in the remaining oats, ground flaxseed, cacao nibs and chia seeds. Mix to combine.

Add in the nut butter and liquid sweetener and mix until a sticky dough forms.

Using about 1.5 tablespoon amounts of dough at a time, make flat circular cookies by pressing the dough into the bottom of a round 2 inch cookie cutter or biscuit cutter. Press hard so that the cookie is nice and stuck together. Place the completed cookies onto your prepared baking sheet. Repeat this process until you have about 16 cookies. Roll any remaining cookie dough into energy bites that can be stored in the fridge for later! Place the baking sheet into your fridge or freezer while you prepare the banana ice cream.

In your food processor or a high speed blender, make your chocolate banana ice cream by processing the frozen bananas, cacao and raw zucchini together until a smooth soft serve ice cream forms. Pour the ice cream into a bowl and place the bowl in the freezer for about 1 hour (stirring every 10 minutes!) to allow it to harden a little. Once the ice cream is hard enough to work with, remove the baking sheet of cookies from the fridge and quickly scoop about ¼ cup amounts of ice cream onto the top of one cookie and press a another cookie layer on top to create an ice cream sandwich. Do this until you get 8 Vegan Banana Ice Cream Sandwiches.

Place the cookie sandwiches back in the freezer on the baking tray to harden. Once nice and solidified, you can wrap the sandwiches individually in plastic wrap and store them in a freezer bag.

Enjoy them straight out of the freezer!