Dive into this delectable treat that is bound to make you crave for more!
Picture this: A soft shortbread crust, layered with luscious @coyo_organic Chocolate Ripple Dairy-Free Ice Cream, a sprinkle of crunchy cacao nibs, all crowned with a velvety layer of dark chocolate. Heavenly, right? ๐
Suitable for: Gluten-Free | Dairy-Free | Refined Sugar-Free | Vegan
Ingredients:
- 1 1/4 cup almond flour
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- @coyo_organic Chocolate Ripple Ice Cream (as needed)
- 1/4 cup cacao nibs
- 1/2 cup dark chocolate, melted
Steps:
- Begin by preheating your oven to 180ยฐC.
- Take a mixing bowl and blend together almond flour, coconut oil, and maple syrup until you get a consistent dough.
- Transfer the dough to a silicone loaf pan, pressing down to form an even layer.
- Bake in the oven for about 12 minutes until it turns golden brown.
- Once done, remove and let it cool down to room temperature.
- Spread a generous amount of @coyo_organic Chocolate Ripple Ice Cream over the cooled shortbread crust. Level it out with a spatula.
- Place the loaf pan in the freezer and let the ice cream set for about 1 hour.
- Once set, sprinkle the cacao nibs on top, followed by a lavish drizzle of the melted dark chocolate.
- Allow the chocolate to set for a few minutes. Slice into desired portions and dig in!
A perfect fusion of textures and flavors, this slice is a true celebration in every bite! ๐๐จ๐ซ