Hemp cookies with chocolate chip mint ice cream filling

Hemp sandwich cookies with chocolate chip mint ice cream! All raw, all vegan.

Ingredients

Hemp seed cookies, nut free

• 1 cup hulled Hemp seeds
  
• 1 1/2 cup shredded Coconut
  
• 0.5 cup Pumpkin seeds
  
• 2 small pinches of Himalayan salt
  
• 0.5 teaspoon real Vanilla
  
• 5 tablespoons of Lucuma
  
• 1/3 cup Water
  
• 2 tablespoons melted virgin Coconut oil
  
• 3 tablespoons Agave nectar
  
• 2 teaspoons Orange juice
  

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

• 180 g or 1 1/2 cup Cashews
  
• 1 1/2 cup Water
  
• 3 tablespoons melted virgin Coconut oil
  
• 100 g or 6 tablespoons of melted Cacao butter
  
• 1 pinch of Himalayan salt
  
• 1/4 teaspoon real Vanilla or liquid Vanilla
  
• 2 tablespoons Agave nectar
  
• 1 teaspoon Sunflower lecitin
  
• 1 cup Mint leaves, tightly packed
  
• 0.5-1 teaspoon Spirulina powder
  
• 5-8 drops Mint essence
  
• Two handfulls of cacao Nibs
  

Instructions

Hemp seed cookies

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. Put the dough on a piece of greaseproof paper and flatten it out. Put another piece of greaseproof paper on top and work the doug out with a rolling pin.
   
3. Stamp 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.
   

Chocolate 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 15 sec.
   
5. Finally add the Nibs but don't blend. Make sure to adjust the flavors 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 the creamiest filling after some time in the freezer. You need to freeze the mint filling for about 1.5 hour. Stir it every now and then for an even result.
   
8. When it is creamy and hard enough to be spread on the cookies it is done.