MATCHA MAGNUMS

MAKES

5 Ice creams 

STEP 1:

Soak the dates until plump and soft, drain and then blend the cashews with the coconut
cream, matcha tea powder, cashew butter, date syrup, vanilla extract and salt.

STEP 2:

Blend until smooth. Pour in to ice cream moulds and let it set in the fridge until set.

STEP 3:

For the chocolate dipping: gradually start to melt the chocolate and cacao butter, almond butter and date syrup together until nice and smooth.

STEP 4:

Pour in to a glass jar and dip each ice cream in the chocolate and set again until solid and enjoy from the fridge!

• 1½ C soaked cashews
• 400ml coconut cream
• ¼ C cashew or almond butter
• 1 - 2 tsp Matcha Powder 
• ⅓ C honey or date syrup
• 1 tsp vanilla extract
• Pinch of pink salt

• ½ C Cacao Paste chunks
• ⅓ C coconut butter 
• ¼ cups date syrup of honey 
• ¼ cups smooth almond butter