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recipes ∙ 11
COOKIE DIRECTIONS
Preheat oven to 350°F. Using a hand mixer, combine melted chocolate, coconut
oil, egg, and peppermint extract. Add the almond flour, cocoa powder, and baking
soda and mix well. Freeze dough for 10 minutes. Roll out dough onto a baking
sheet lined with parchment paper. Press in chocolate chips and bake for 12-17
minutes.
Alternatively, you can roll out the dough to a ¼” thickness and cut out cookies with
a circular cookie cutter. Top with chocolate chips and bake on a parchment-lined
baking sheet for 10 minutes.
ICE CREAM DIRECTIONS
Refrigerate coconut milk overnight and then process in a blender. Add maple syrup,
vanilla extract, and salt. Blend until smooth. You will see bubbles in the mixture. You
can add more maple syrup if desired. Pour mixture into an ice cream maker and
process according to manufacturer’s instructions. Enjoy!
TIP:
Add a little avocado to the ice cream mixture before blending for
a fun green colored ice cream!
COOKIES:
•
1 cup almond flour
•
¹⁄
₃
cup chocolate chips,
melted
•
¹⁄
₃
cup coconut oil,
melted
•
1 tsp peppermint
extract
•
¹⁄
₃
cup unsweetened
cocoa powder
•
1 egg
•
¼ tsp baking soda
•
semi-sweet or dark
chocolate chips, for
topping
ICE CREAM:
•
2 (14-oz.) cans full
fat coconut milk
•
½ cup maple syrup
•
2 tsp vanilla extract
•
pinch of salt
Coco-Mint
CHIP
