These are so so yummy and such a fun summer's day activity!
Healthy, delicious and full of nutty caramel and chocolate goodness, it makes it hard to stop at one...
Ingredients
Base
1⁄2 cup oats
1⁄2 cup almonds
1⁄2 cup shredded coconut
2 tbsp maple syrup
1 tbsp coconut oil
Pinch of salt
1 tsp vanilla
Middle
1 small can coconut milk (refrigerated overnight)
2 tbsp tahini
1 tbsp maple syrup
1 tsp vanilla
Top
1 block of your choice of dark chocolate (Alter Eco or Lindt is delicious)
Large pinch of rock salt
Method
- Line a baking tray with baking paper
- In a blender, place all base ingredients and blend on medium for 5 seconds. Check and if needed, blend again. Be careful to blend in small increments so that the mixture stays chunky, not fine into a flour like substance. Place in your baking tin and use your hands to press firmly into an even layer. Place in freezer.
- Take your coconut milk out of the refridgerator and open carefully. Scrape out the thickened coconut milk (the solid white part) and leave aside the liquid (this will stop your middle layer from achieving the thick ice cream consistency).
- Place thickened coconut milk, tahini, maple and vanilla in your blender and mix for about 1 minute until it is well combined. It should be nice and thick.
- Remove tin from freezer and evenly spread the mix on top of the base. Place in the freezer for at least 1 hour.
- When the coconut mixture is firm, melt your choice of chocolate carefully in a small saucepan. If it is too thick, try adding a bit of coconut oil to help it melt. Pour over your coconut layer and sprinkle with rock salt. Place in freezer to set and remove once hardened to slice (about 3 hours).
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Recipe by Sarah Cooper from Scoop It Up.
Sarah is a Pilates instructor and nutrition student from Sydney. She is passionate about holistic health and a keen foodie - creating wholesome and healthy recipes in her spare time. She loves to find healthy alternatives that support your body and mind leaving you feeling energised and bright.