• 2 cups rolled oats
  • 1 cup shredded coconut
  • 4 TBSP Coconut oil, melted
  • 4 TBSP Rice malt Syrup or Agave or Pure Maple Syrup
  • 2 TBSP Cacao Powder
  • 1-2 TBSP water, as needed
  • 1 x scoop Nuzest Good Green Stuff
  • 2 x scoop Nuzest vanilla protein powder
  • 1 tsp Spirulina powder
  • 1 tsp Maca root Powder
  • 3 tsp Rice Malt Syrup or Agave or Pure maple syrup
  • 6 TBSP Coconut oil, melted
  • ½ cup coconut cream or milk
  • 2 tsp Mint essence or extract or peppermint oil (to taste)
  • Melted Dark chocolate (I used 72% dark )
  • Cacao nibs
  • Shredded Coconut


Pulse base ingredients in a food processor until combined well, adding water as needed to help mix. Press mixture into 12 x muffin tray molds. Place in freezer for 10 mins until firm. Meanwhile make the mint filling by whisking all ingredients together until smooth. Adjust to taste with more mint or sweetener as preferred. If you find it becomes too thick to work with, microwave for 10 seconds (this will help soften the coconut oil again).

Spread the mint mixture over each base. Smooth over with the back of a spoon dipped in water. Place in freezer 10-15min until firm. Remove cookies from trays and decorate as desired.  Keep refrigerated to maintain texture, or freeze until needed.

Recipe and Photo Credit to Kelly Farrier at Kellys Food Blog

This recipe uses Clean Lean Protein

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