4 Sakara Cookies (Sprouted Seed Butter Cookie)
2 frozen bananas
2 tablespoons coconut butter
1 tablespoon matcha powder
1 can of full fat coconut milk
2 tablespoons chia seeds
1 teaspoon mucuna pruriens
1 tablespoon cacao nibs
- Soak the chia seeds in filtered water overnight so they expand and leave the can of coconut cream in the fridge, upside down.
- The following AM, blend the bananas, coconut butter, matcha powder, mucuna pruriens, the thick cream and chia seeds in a high powered blender. Not for too long though-- 30 seconds is perfect-- to maintain a dreamy, ice-cream consistency.
- Using Sakara cookies as the bookends for your dessert sandwich, scoop the ice-cream in between the cookies. Lay cacao nibs out on a plate and roll ice cream sandwich in it.