Mint Chip Ice Cream Meets Bounty Bar
Ingredients
- 2 cups unsweetened shredded coconut
- 1/2 cup coconut cream
- 2 tbsp maple syrup
- 1 tsp mint extract or a few drops peppermint oil
- 1/8 tsp spirulina (optional for color)
- 1/4 cup cacao nibs
- 1 cup chocolate chips, melted
Preparation
Blend the shredded coconut briefly in a food processor until very fine
Add coconut cream, maple syrup, mint, and spirulina
Process until combined
Pulse in the cacao nibs
Scoop/shape into patties (I got about 12)
Freeze for 30 minutes until firm
Dip/coat in melted dark chocolate
Refrigerate or freeze until set, then eat