·¾ cup cashews, soaked for 4-6 hours, then drained
·¾ cup full-fat coconut milk
·½ cup pure maple syrup or honey
·1 tsp vanilla
·3 tbsp mint leaves or peppermint extract, to taste
·2 stalks of kale, stemmed and roughly chopped
·1/4 avocado (optional)
·½ cup dark chocolate chips or
cacao nibs
Add the cashews and coconut milk to a food processor or blender along with the mint, kale, avocado (if using) and maple syrup. Blitz for 2-3 minutes, or until creamy and smooth. Taste and add more mint, if desired. Transfer to a freezer-proof container, such as a loaf pan, and stir in chocolate chips or cacao nibs. Freeze overnight. Remove from freezer 10 minutes before serving. Scoop and enjoy!
Such an amazing project which results in amazing veg to feed us throughout the week ! It has also introduced us to veg we might otherwise not have tried and love them now. And it's all local and chemical free! Cannot recommend it enough :)
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