GF : DF : SF : V : VEGAN : PALEO : RAW

Makes 8 small ice creams

1/2 cup pistachios, shelled (85g shelled weight)
1/2 cup (85g) cashews
1/2 cup coconut milk
1 cup coconut flesh
2 teaspoons vanilla bean paste
2 teaspoons matcha powder
1/4 cup maple syrup
3 tablespoons coconut oil melted
100g good quality dark chocolate or raw chocolate, melted (opt)

Combine pistachios and cashews in food processor or high-powered blender and blitz to a fine crumb.

Add coconut milk, coconut flesh, vanilla, matcha powder and maple and blitz until smooth.

Keep blender running whilst pouring in melted coconut oil. This should create a beautiful creamy consistency in the blend.

Pour into ice cream molds or ramekins and freeze 2-3 hours to set.

To serve, remove ice creams from molds, place on a tray lined with baking paper and drizzle over molten chocolate.

Place back in the fridge to set for a minute or two and then serve.