Makes 6 Cups
Prep time: 2-3 hours
Additional Nutritional Information per serve:
Energy (kJ): 1,146kJ
Carbohydrates: 23g
Protein: 8.5g
Fat: 16g
Ingredients
Base layer
1/4 cup rolled oats
10 pitted dates
2 tbs cacao powder
2 tbs sugar free maple flavoured syrup
Cashew ice cream
300mL light coconut milk
2 heaped tbs cashew butter
2 tbs sugar free maple flavoured syrup
1 scoop (30g) True Protein Vegan85 in Rich Chocolate
3 pitted dates
Top layer
1 handful of dark chocolate, melted
1 tbs coconut oil
3 tbs dry roasted cashews, roughly chopped
Method
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For the base layer, add the oats, dates, cacoa powder and maple flavoured syrup to a blender. Blend until all the ingredients are well combined. The mixture should feel slightly sticky.
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Using a silicone muffin mold, add a small amount of the base layer mixture to each hole, approximately 0.5-1cm in height.
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Wash out the blender and then add the ingredients needed to make the cashew ice cream layer. Blend for 30 to 45 seconds and then evenly pour a small amount into each hole.
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Put the silicone muffin mold into the freezer for 2 to 4 hours to allow the ice cream to freeze.
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Fill a small saucepan with water and bring to boil. Over the saucepan, place a heat proof bowl. Add the dark chocolate and coconut oil to the bowl and stir until the chocolate is completely melted.
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Once the chocolate has melted, take the silicone muffin mold out of the freezer, and pour the chocolate over the ice cream layer. This will fill the mold.
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Roughly chop the dry roasted cashews and sprinkle them on top of the chocolate before it hardens.
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Place the cups back in the freezer for 30 minutes and then they are ready to eat.
