Raw Mint Ice Cream Sandwiches
1 3/4 cups raw seeds (I used sunflower, pumpkin, and hemp)
1/4 cup raw cacao powder
2 Tablespoons coconut oil
1-2 Tablespoons raw honey
1/2 Tablespoon vanilla extract
1/2 teaspoon sea salt
Mint Ice Cream
2 cups coconut cream (or scoop the solid part off the top of 2 cans of full fat coconut milk)
2 Tablespoons raw honey
1/4 cup packed fresh mint leaves
2 drops peppermint oil (optional)
1 teaspoon vanilla
pinch sea salt
Grind seeds and salt into a flour using a food processor or dry container of blender. Then, in a food processor, thoroughly combine flour mix with remaining ingredients.
Roll the cookie dough out and cut into desired shapes. Pre ground buckwheat flour can help when rolling out the cookie dough, and makes for an even perfectly-cut cookie. Before cutting the cookies out, place the rolled dough onto the dehydrator screen. Then using a cookie cutter or glass, cut the dough into desired shapes. Instead of separating the cookies from the remaining dough, just let it all dehydrate together. Dehydrate 48 hours on 105F. Remove the excess cookie dough and freeze the cookies.
Mint Ice Cream
Blend all ingredients, freeze in ice cube trays, and process in a food processor until creamy. Alternatively, blend all ingredients and then follow instructions to finish using ice cream maker.
Once the cookies are hard, dollop some ice cream on one, top with another cookie, and freeze until hard…or if you like soft serve cookie sandwiches, enjoy immediately.
*Adapted from http://rawfoodrecipes.com/recipes/raspberry-vanilla-ice-cream-sandwiches/