Another recipe development from my collaboration with Mason and Co chocolate back from February 2020.
This dessert is so easy and so delicous to make! It is GF, Completely vegan and it goes with everything! You can have this dessert as it is or create a beautiful chocolate, berry or vanilla cake to compliment.
I used this recipe twice during the collaboration, the other using it as the filler for the Almond butter cookie sandwiches which are also competely GF and totally vegan, made with buckwheat flour, Mason & co cacao powder and almond butter!
The "nice cream" is made using their stone ground smooth almond butter & topped with their signature cacao nibs
Serve Est. 4-8
Dish Type. Dessert
Freezer friendly - 1 Month
INGREDIENTS * 1 Cup Mason & Co Almond butter * 1 1/2 Cups coconut cream * 1/4 Cup maple syrup * 1 Tsp vanilla * 1 Tsp almond essence * Pinch Salt FINISHINGS * 1 Tbsp Mason & Co cacao nibs INSTRUCTIONS 1. Place all the ingredients in a blender and blend until well combined and a smooth creamy consistency is achieved 2. Transfer into a silicone mould and place in the freezer for at least 4-6 hours ART OF PLATING GUIDELINES
1. Take a serving plate and using melted vegan chocolate drizzle layers of circles off centre around the plate 2. Take three to four scoops of your almond butter ice cream and place them off centre where the most chocolate is 3. Finish with Mason & Co cacao nibs and serve immediately.
Enjoy totally, completely & with all of your being.