Laurenne Hopkins ♥

Vegan Mint Creams

Ingredients:

• 2/3 of a cup raw cashews, soaked in a bowl of water for at least 2 hours (overnight if you are not using a high speed blender)
• 1/2 cup coconut oil, melted
• 4 tablespoons agave nectar
• 2 tablespoons almond milk
• 1 teaspoon peppermint extract
• A sprinkling of cacao nibs / chocolate chips

Directions:

1. Drain the cashews, and add them to a blender along with the coconut oil, agave, almond milk and pepper mint extract.
2. Blend until completely smooth. 
3. Add in a sprinkling of cacao nibs and pour into a silicone sweet mould (silicone ice cube trays work well too) 
4. Pop in the freezer for half an hour to set, then store in the fridge until eating.