1 cup coconut sugar
1 cup nut butter (cashew)
1 egg, whisked
1 teaspoon vanilla
Pinch of salt
1 teaspoon baking powder
1 cup dark chocolate chips
Preheat oven to 325 degrees. Combine the coconut sugar, cashew nut butter, a whisked egg, vanilla, salt, and baking powder in a bowl and set aside. Fold together the ingredients, and then mix in the chocolate chips.
Roll dough into 1-inch balls and place onto cookie sheet. Make sure to space each dough ball about 1 inch or more apart. Sprinkle with flake salt before baking until golden brown.
*NOTE: Every nut butter and every brand of nut butter has a different amount of oil. The oil will affect how the cookie spread out so be prepared for every batch to be different.
1 ½ cups Raw Cashews, soaked for 4-6 hours (or overnight), then drained
1 cup Coconut Milk, Almond Milk or Rice Milk
½ Olive Oil
¼ cup Honey (or maple syrup or agave if you want to go vegan)
¼ cup Cane Sugar (or Coconut Sugar if you want to go a bit healthier)
1 tsp Vanilla Extract
Set your churning bowl in the freezer the night before to chill. (Don’t forget to do this!!)
Soak your cashews the night before as well, or for at least 4-6 hour before blending. Drain cashews and measure out other ingredients. Add all ingredients to a blender and blend until creamy. Taste and adjust sweetness/flavors as needed. (note: It will be hard not to eat the batter right then and there.) Add mixture to your chilled ice cream maker bowl and churn according to manufacturer’s instructions until thoroughly chilled, about 20 minutes. It should resemble thick soft serve. Transfer to a freezer-safe container, cover, and freeze until hard – at least 6 hours, preferably overnight. Will keep in the freezer for up to a week.