·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!
I really like the fact that I am encouraged to cook with what arrives in the veg bag, often new, exciting veg. It makes me more adventurous and my meals are healthier based on seasonal ingredients and veg grown naturally, no chemicals.
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