This recipe is perfect for anyone who is hesitant to give vegan food a try!
Level: Medium - Length: Overnight Process - Servings: 6-8
- 8 inch baking dish (you will not be baking this recipe) - parchment paper - freezer First Layer: - 6-7 tablespoons of coconut oil - 1 jar of almond-hazelnut butter (no butter is actually used in the making of nut butter) - 2-3 teaspoons of pure vanilla extract - just over 1/4 cup of pure maple syrup - dash of Himalayan pink salt Second Layer: - 1/2 cup puffed basmati rice (could use puffed rice cereal) Top Layer: - 1/2 cup coconut oil - 1 tablespoon of cocoa powder - 5 table spoons of pure maple syrup - dash of coconut sugar - 1/4 cup sliced almonds (added once layers are put together) (first layer) First melt oil down on low heat in a saucepan. Add in all other ingredients, turn up to medium heat, keep stirring until everything is mixed. Once mixed pour into a 8 inch baking dish lined with parchment paper. Stick in freezer for 5-10 minutes.
(second layer) Take mix out of the freezer and spread the puffed rice over the mix pressing the rice down with a spoon. Once spread evenly put back in freezer until the third layer is ready.
(third layer) Melt down coconut oil into a saucepan, once melted add all of the other ingredients except the almonds. Once everything is mixed, take your mix out of the freezer and pour your chocolate sauce on top. Making sure the mix below is fully covered. Sprinkle almonds on top. Freeze overnight or put in freezer for a few hours if your are wanting the middle to be a little soft. Keep in freezer or put in fridge before serving to unthaw a bit. I just take one out of the freezer ever time I have a craving!