Moroccan Mint "Nice Cream"

Ingredients

• 1⅛ cups raw cashews, soaked (see instructions)
• 2 (13.7oz) cans full-fat coconut cream, divided
• 3 tablespoons Tea Forté Moroccan Mint loose leaf tea
• 15 fresh mint leaves
• ⅓ cup maple syrup
• ½ tsp kosher salt
• ¾ tsp spirulina powder
• 1 cup dairy-free, semi-sweet mini chocolate chips

Directions

1. Soak the cashews overnight or hot soak for ten minutes. To hot soak, bring 2 cups of water to a boil in a small saucepot. Place the raw cashews in a heat-safe bowl. Pour the boiling water over the cashews making sure they are completely submerged. Allow the cashews to soak for ten minutes before straining. Discard the water when done.
2. Shake the two cans of coconut cream before opening and reserve ½ cup of coconut cream for later use. Pour the remaining coconut cream into a small sauce pot and bring to a boil. Once boiling, remove from heat, add in the loose leaf tea, cover, and steep for 8 minutes. After steeping, strain the coconut cream into a blender and discard the tea leaves.
3. Add all remaining ingredients, except the chocolate chips, to the blender and blend on high until it is completely smooth. Pour mixture out into a parchment-lined Pyrex dish, or other freezer-safe container, and freeze for a minimum of 3 hours or until completely frozen.
4. Once frozen, remove the "nice cream" from the dish by pulling up on the parchment and flipping it onto a cutting board, peeling off the paper. Chop the frozen cream block into one-inch cubes.
5. Place the cubes and reserved ½ cup of coconut cream into a blender. Blend on medium-low until the mixture turns into a smooth, soft-serve consistency. Stir in chocolate chips and pour into a metal loaf pan.
6. "Nice Cream" can be served immediately, or for a traditionally firm ice cream consistency, place back into the freezer for 1 hour. If returning to the freezer, allow the nice cream to sit out for approximately 10 minutes to soften before scooping. Enjoy!

Yield: 6 servings