New week, new recipe.
Another sweet treat because I love em’. Vegan deliciousness.
1/4 cup 100% maple syrup or agave
3 Tbsp Cacao powder
70 grams hazelnut butter
1/4 cup almond milk
Melted dairy free chocolate
- Add all ingredients (except toppings) into food processor and blend until silky smooth.
- Pour into moulds and freeze for 4 hours (or overnight)
- Spread hazelnut butter over areas you want to coat in the crushed hazelnut.
- Sprinkle crushed hazelnut over desired areas and drizzle the chocolate over the ice cream.
This recipe can also be served as a mousse, simply pour into bowls after blending and serve.