Ice Cream:
– 2 cups coconut cream
– 1/2 cup powdered peanut butter (or regular)
– 1/3 cup medjool dates (about 12 small dates)
– 2 tsp pure vanilla extract
– 1/4 cup Soy Milk (or plant milk of your choice
Chocolate Drizzle:
– 1 cup dark chocolate (I used vegan chocolate chips)
– 1 Tbsp coconut oil
Method:
1. Whip your filling ingredients until smooth, and pour into silicone mould.
2. Freeze at least 6 hours. I waited overnight
3. Pop out of mould and place on parchment paper.
4. Melt your chocolate with coconut oil and allow it to cool. I used 2oz squeeze bottles.
5. Drizzle the chocolate over the mini squares and place back in the freezer to harden ( about 20 minutes).
Enjoy!
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