1/2 cup (30g) shredded coconut
2/3 cup (130g) raw cashews
2/3 cup (100g) ground almond
2 Tbsp maple syrup
3 Tbsp coconut butter
3 Tbsp cocoa powder
1/4 tsp salt
CBD Raspberry Coconut Ice Cream
1 can full fat coconut milk + The solid part of another can of coconut milk
(refrigerate overnight and scoop out the solid part)
6 Tbsp maple syrup
1 Cup (150g) Raspberry
3 droplets of “Daintree & Co” CBD oil
Raw Chocolate Coating
1 Cup (100g) Dark chocolate
1 tsp Coconut oil
1/2 cup diced pistachios
To make the cookies – blend the cashews, and mix with the other ingredients until you have a dough like consistency.
Place in the fridge for 30 minutes to make it easier to work with.
Roll the dough between 2 sheets of parchment paper then cut into cookies using a 7cm round cookie cutter.
Place on a baking sheet covered with parchment paper and place back in the fridge for 30 minutes to harden.
To make the ice cream – add the coconut milk, maple syrup, raspberries and 3 droplets of “Daintree & Co” CBD oil in a blender and blend until smooth.
Pour in your pre-chilled ice cream maker and follow manufacture directions.
If you don’t have an ice cream maker, pour into a container and freeze, stirring every half hours to aerate.
To assemble the ice cream cookies – scoop out some of the ice cream onto one of the cookies and top with another.
Place the cookies back in the freezer and leave to chill until the ice cream is completely frozen.
Dip the cookies in melted dark chocolate with coconut oil, and then in chopped pistachios.