1. Add rye flour and cocoa nibs into a blender, blend on high speed for 45 seconds until ground. Add coconut sugar, shredded coconut, cocoa powder, and salt. Blend again for 20 seconds.
2. Melt the coconut oil and add into the blender with milk, almond butter, maple syrup and ground flax. Blend another minute until a smooth cookie dough forms.
3. Lay 2 pieces of clingwrap out and scrape 1/2 the dough onto each piece of clingwrap. Shape and squeeze the dough firmly to make 2 round logs – each about 2 inches (5cm) wide and 12 inches (30cm) long. Wrap dough logs in clingwrap, freeze 20 minutes.

4. Preheat oven to 350ºF/180ºC and liberally coat 2 cookie sheets with oil. These cookies can stick, so use a little more oil than usual. Slice chilled dough into ½ inch (12mm) cookie rounds (48 cookies total). Evenly space cookies on baking sheets. Bake 10 minutes or until lightly browned on the tops and bottoms.
5. Remove from oven, place in the freezer 20 minutes. Remove cookies from freezer and scoop ice cream onto half the cookies. Place back in freezer 10 minutes.
6. Chocolate: Combine chocolate and coconut oil in a microwave safe bowl and microwave for 60 to 90 seconds. Remove and stir to combine into a glossy smooth chocolate coating.
7. Top each half cookie over the half with ice cream to make sandwiches.

Hold cookie in your hand and dip halfway into melted chocolate.

Sprinkle a little salt and coconut onto the chocolate to stick. Transfer back into freezer until ready to serve.

Now it is ready to eat and serve!