On Valentine's Day, you can satisfy your sweet tooth with healthy and allergen-free treats. The trick is to stick to wholesome ingredients and make your own goodies that are free of your trigger foods. For instance, avocado can be combined with cocoa powder and maple syrup for a delicious pudding or ice cream. Or try combining cocoa powder with melted coconut oil and sweetener of your choice for a substitute for regular chocolate bars.

Here's a recipe that transforms oreo cookies into an ice cream sandwich chocked with healthy ingredients. This recipe is no bake too.

Oreo Cookie Ice Cream Sandwiches

For the cookies

1/2 cup pumpkin seeds
1/2 cup gluten-free oats or quinoa flakes
9-10 dates
3 tablespoons cocoa powder
1 tablespoon coconut oil
1 teaspoon vanilla extract
pinch of sea salt
4 teaspoons water

For the ice cream

1 avocado
2 tablespoons coconut oil
2 tablespoons maple syrup
1 teaspoon vanilla extract
1/2 teaspoon freshly squeezed lemon juice
pinch of sea salt

Directions

For cookies

Using a food processor, process the pumpkin seeds and oats into a powder. Remove and set aside.

Add the dates to the food processor and process into a paste.

Add back the pumpkin seed mixture, along with the cocoa powder, coconut oil, vanilla and sea salt. Process until well combined, adding a little water if necessary to create a dough.

Form the dough into eight cookie-shaped disks. Moisten your hands with water to keep the dough from sticking to your hands.

Put the cookies onto a plate or baking sheet lined with wax or parchment paper. Set in the freezer to firm them up.

For the ice cream

Process the avocado, coconut oil, maple syrup, vanilla, lemon juice and salt until smooth.

Assembling the ice cream sandwiches

Divide the ice cream among four of the eight cookies. Top with the remaining four cookies and press them together lightly to avoid squeezing the filling out.

Freeze the sandwiches for four to eight hours before serving.