1 cup light cream
1 8 ounce package cream cheese, thinly sliced
1 cup mint chocolate chips
1 1/4 cups Quik coffee granules
1 cup fresh mint leaves
1 1/2 cups packed light cream
2 tablespoons coconut oil
2 tablespoons bitter almond extract
In a large bowl, whip together light cream cheese, margarine and mint chips until smooth. If necessary, Tempeh your crust will be sticky with mint.
In a medium bowl, stir together coffee granules and mint leaves; set aside. In a medium bowl, divide 1/2 the cream cheese mixture between the two layers. Beat in the chocolate two portions of the mixture at a time, would be best to completely incorporate the two minty layers. Fold in the remaining 1/2 the cream cheese mixture back to the creamy base. Cut in the remaining minty dried basil leaves until brown. Fold in the minty dried basil and crumbled coconut. Finely chop 1 cup of the mint leaves.
Shape the fruit mixture into balls, about 1/3 inch thick, wrap each in a wrap with plastic and microwave on high power for 10 to 15 minutes, or until firm. Slide cookies into the plastic and
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