Ingredients
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1 cup ground Cashew
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3 tbsp Coconut Oil
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4 tbsp Agave Syrup
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A handful of fresh Mint
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½ cup Cocoa Powder
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Ice Cream
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¾ cup young Coconut
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1/3 cup Macadamia
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2 tbsp Coconut Oil
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3 tbsp Agave Nectar
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1 full tsp Matcha Powder
Directions
Steps
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1
Done
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In a blender blend the fresh mint with the agave and the oil. |
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2
Done
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Use the grinder and grind the cashews. Mix all the ingredients into a bowl and stir. |
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3
Done
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Make a flat thin layer and cut it in round shaped cookies using a pastry mold and then freeze. |
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4
Done
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Ice CreamPut all the ingredients into a blender and blend very well. |
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5
Done
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Freeze for 1 hour or more and when it gets solid enough, fill a round shape mold like those used for cookies. |
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6
Done
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Make it two or three times thicker than a cookie and freeze for 2-3 hours. |
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7
Done
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Fill the cookies with the green ice cream. Store for a week in the freezer. |
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8
Done
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Let it for 5 minutes at room temperature before serving. |
