Choc Hazelnut Mag-Yum

Choc Hazelnut Mag-yum

PREP TIME: 5 minutes

COOK TIME: 0 minutes

SERVES: approx 6 ice creams

You will need:

3 cups almond milk

3 tbsp coconut sugar, natural honey, rice malt syrup or stevia to taste. 

Pinch pink Himalayan salt

1 cup roughly chopped hazelnuts

4 tbsp extra virgin coconut oil

Chocolate Layer

1/3 cup raw organic cacao powder

1/4 cup extra virgin coconut oil

Pinch pink Himalayan salt

3 tbsp raw organic natural honey, coconut sugar, rice malt syrup or stevia to taste

Let’s make it:

Blend together ingredients for ice creams (except the hazelnuts) until a smooth consistency is achieved. Fold in hazelnuts. Add to freezer moulds. Freeze until set. To make chocolate layer, melt ingredients together in a saucepan on very low heat and mix well until smooth and allow to cool slightly. Dip frozen ice-creams in chocolate, place on a pan lined with baking paper and re-freeze until chocolate hardens. Repeat for a thicker choc shell!