Gluten Free Dairy Free Sugar Free Low Carb Paleo Vegan Keto
This recipe has been long awaited because mint and chocolate is my dream team. Creating this combo and ensuring that the mint was just perfect was super important, because for me there is no other combination as delicious as these two. So I encourage you to taste your n'ice cream and be sure the mint-iness is perfection for you as well. Freezing does not reduce the taste of the mint.
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Prep time: 20 minutes
Total time: 3 - 4 hours for freezing
Makes 8 cupcakes or 12 mini cheesecakes or one 7 inch cake
Chocolate base:
1/2 cup almond flour
1/2 cup walnuts
1/4 cup coconut flour
1/4 cup coconut sugar or monk fruit
1/4 cup cacao
2 Tablespoons ghee or pastured fed butter
1 Tablespoon ground flax
1/8 teaspoon ceylon cinnamon
Pinch of pink salt
Combine all ingredients in food processor until well blended and uniformly moist. Press into the bottom of silicone cupcake molds, 7 inch springform pan, mini cake pan or mini cheesecake pan
Double recipe to make a 7" springform cake Vanilla N'ice Cream:
1/2 cup cashews, soaked overnight or 2 hours in hot water
1/2 can full fat coconut cream
1/2 cup riced cauliflower, remove from freezer and allow to warm to room temperature for a smoother texture
1/4 cup monk fruit
1/2 tablespoon vanilla
1 scoop vanilla collagen
1/2 teaspoon mint flavoring
1/4 teaspoon vanilla bean powder (optional)
1/4 cup stevia sweetened chocolate chips or organic dark chocolate chips like Pascha
Place cashews and coconut cream into processor. Blend till smooth. Add in the rest of ingredients, except chocolate chips, and blend again till smooth. Toss in chocolate chips and pulse till mixed in. Do not over mix. Pour into muffin wells or springform pan.
Top with 2 chocolate chips or mint leaves. Place in freezer, ensuring surface is flat. Freeze till hardened. Allow a few minutes to soften before serving.
7g Net Carbs Keto Grade A 1 Glycemic Load
