Choc Mint Chip and Hemp Cookie

This recipe is gluten free

Ingredients:
Hemp Sandwich

• 1 Cup Hemp Seeds
• 1.5 Cup Shredded Coconut
• 1/2 Cup Pumpkin Seeds
• 2 small pinches of Himalayan Salt
• 1/2 Teaspoon real vanilla liquid
• 5 Tablespoons of Lucuma
• 1/3 Cup water
• 2 Tablespoons melted virgin coconut oil
• 3 Tables Agave nectar- or your choice of sweetener.
• 2 teaspoons Orange juice

The recipe below will give you a lot more mint creams than needed for the cookies. You can use the rest as a mint ice cream, or make half the recipe.

Choc Mint Cream

• 180g or 1/5 Cups of Cashews
• 1/5 Cups Water
• 3 Tablespoons of melted Virgin coconut oil
• 100g of Melted Cacao butter
• 1 pinch of Himalayan Salt
• 1/4 Teaspoon real Vanilla liquid
• 2 Tablespoons Agave Nectar
• 1 Teaspoon Sunflower Lecithin
• 1 Cup of firmly packed Mint Leaves
• 1 teaspoon of Spirulina powder
• 8 drops of mint essence
• 2 handfuls of cacao Nibs

Instructions:

1. Grind the Hemp seeds, shredded coconut and pumpkin seeds into a fine flour using a blender. transfer to a large bowl.
2. Add the rest of the ingredients and stir by hand until you get a dough- if you find your recipe is not dry enough- you can always add a little coconut flour to the mix. Put the dough on a piece of grease proof paper and flatten it out. Put another piece of greaseproof paper on top and work the dough out with a rolling pin.
3. stamp the cookies with a cookie cutter and lift the whole paper up, with the dough and place it in the freezer. When the cookies are hard you can carefully peel them off the paper.

Choc Chip Mint Cream

1. Slowly melt the cacao butter in a water bath or in a dehydrator.
2. Grind the cashews into a super fine flour in a blender
3. Add all the ingredients except for the coconut oil and Nibs and blend until completely fine.
4. Then add the coconut oil and blend for maximum of 15 seconds
5. Finally add the Nibs but don’t blend. Make sure to adjust the flavours to your liking.
6. Add a little extra sweetener or mint essence if you like. the filling will taste the best when well chilled.
7. Pour the batter into a container with lid that can be stored in your freezer. The batter will at this point look rather, loose, but don’t worry, it will turn into a creamy filling after some time in the freezer. You need to freeze the mint filling for about 1 hour. Stir it every now and then for an even result. Keep an eye on it- because of the coconut and cocoa content, it can become quite firm- you may have to leave out on the bench when you are ready to use it to soften so it is spreadable.
8. When it is creamy and hard enough to be spread on the cookies, it is done.