1/3cupvegan dark chocolate chips or baking chocolate
Coat the ramekin forms* lightly with coconut oil.
Put all the ingredients for the base in a kitchen processor and blend until the mixture starts to form little clumps. Put the crust mixture in the forms and press it down with a spoon.
Fill the coconut meat, water, organic rice syrup, shredded coconut and matcha in a high speed blender** and blend for about 1-2 minutes until completely smooth. Fill the mixture into the ramekins. Place them in the freezer for about 5 hours or overnight.
Once the coconut matcha layer is frozen, heat the chocolate chips or baking chocolate in a double boiler until melted. While the chocolate melts, carefully go around the edges with a knife and let the ice cream cake slide out of the ramekin. Top the ice cream cakes with the melted chocolate and flatten it a bit with the spoon. Let it thaw for about 10 minutes and then dig in :)