Vegan Bounty Ice Cream Sandwich made with cocoa powder, cocoa nibs and dark chocolate
ingredients
(Serves 6)
Prep Time: 20mins
Cooling Time: overnight
Decorating time: 5mins
Chocolate Base
2 tbsp Cocoa powder
1 tsp Cocoa nibs
10gm Dark chocolate (melted)
3 tbsp Oat powder (oats blended)
1 tbsp Dried coconut
2 tbsp Peanut butter
3 tbsp Maple syrup
1 tbsp Coconut oil
1 tsp Almond milk
Pinch of salt
Coconut Ice Cream Base
200ml Coconut cream
1 tbsp Coconut milk
50gm Cashews (soaked in water for 2 hours)
50gm Fresh coconut (grated)
2 tbsp Maple syrup
1 tsp Vanilla
Pinch of salt
Garnish
10gm Dark chocolate (melted)
Fresh Coconut
how to make it…
To make the chocolate base
1. Mix all the ingredients together in a bowl until combined. The mixture should be a little wet but able to form a dough. Divide the mixture into two parts and set aside.
To make the coconut ice cream base
2. Blend all the ice cream ingredients together and set aside.
3. In a loaf tin (7×4) lined with baking paper, place one half of the chocolate base mixture and spread it out evenly using a spoon.
4. Pour over the ice cream and transfer to the freezer until you roll out the remaining chocolate base mixture.
5. Using two pieces of cling wrap roll out the other half of the chocolate base to the approximate size of the loaf tin. Remove the loaf tin from the freezer and
place the second piece of the chocolate base mixture over the top. Using the cling wrap you used to roll the chocolate mixture wrap the loaf tin and set into the freezer. Let this set overnight.
4. Remove and slice into sandwiches drizzle with melted chocolate and fresh coconut.
Recipe from: www.annikaeats.com
