Ginger cookies and chai ice cream ... they're delicious on their own, but even more powerful together.
Ginger Cookie Ingredients:
1.5 cups shredded coconut
1/4 cups almond butter
3 tablespoons molasses
1 teaspoon ground ginger
1/4 teaspoon salt
Chai Ice Cream Ingredients:
2 cans full-fat coconut milk, chilled overnight
8 - 10 dates, pitted and soaked in warm water for at least 15 minutes
1 cup chai tea (very strong // 3 bags per cup)
1 teaspoon vanilla
To make cookies - in a food processor, grind coconut into flour.
Add remaining ingredients and blend until fully combined.
Place dough in refrigerator for 1 hour to chill - this will make it easier to work with.
Roll out the dough between two sheets of waxed paper.
Using cookie cutter, cut into circles.
Place in dehydrator overnight or in oven at 200* for 1-2 hours until firm.
To make ice cream - place mixing bowl in freezer to chill for 10 minutes.
Add dates and chai tea to food processor and blend until completely smooth.
Scoop the coconut cream from the coconut milk cans and into the chilled bowl (set aside the liquid for other use - you don't need that).
Using a mixer, whip until creamy, then add remaining ingredients.
Place in freezer, freeze overnight.
To assemble, take one cookie, put ice cream on it, take other cookie, place on top. EAT