Recipes

by Tabatha Buessing

This no-bake, churn-free sweet treat is perfect for this summer! 🍫🌱🍨

Ingredients -

Mint Ice Cream:
•1 cup cashews, soaked & drained
•1 400ml can coconut milk - refrigerated overnight, then just the hardened part used
•3 tbsp maple syrup
•1¼ tsp peppermint oil
•½ tsp spirulina
• 1 scoop of Vanilla Superfood Protein

Raw Cookies:
•1 cup almonds
•⅓ cup dates (tightly packed)
•¼ cup cacao
•1 tbsp coconut oil
•½ tsp peppermint oil
•Pinch salt

To Decorate
•¼ cup cacao nibs

Instructions - To Make the Ice Cream
1. Add all ice cream ingredients to a high speed blender and blend for approximately 1 minute until the mixture is really smooth. If needed, scrape the sides of the blender down midway through.
2. Pour the ice cream into a freezer-proof container, and place in the freezer for approximately 2 hours, taking it out and stirring it vigorously about every 20 minutes. (The ice cream will gradually thicken and you need to keep stirring it to stop it getting icy.)
3. Store in the freezer until the raw cookies are ready.

To Make the Raw Cookies
1. Add all cookie ingredients to a food processor and pulse until the mixture comes together.
2. Knead it into a ball, and roll the dough out between two sheets of parchment paper using a rolling pin.
3. When it’s about 5mm thick, use a circular cookie cutter about 7.5cm wide to cut 14 circles.
4. Very gently lay the circles on a flat baking tray or chopping board and place in the freezer for 15 minutes to firm up.

To Assemble
1. Sandwich a thick layer of the ice cream between two cookies, and gently press cacao nibs into the outside of the ice cream.
2. Repeat until you run out of cookies and ice cream!
3. Store in the freezer until ready to eat.