Raw Magnum Slice
Instructions
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Line a square 20cm cake tin with baking paper overhanging the sides.
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Place the chocolate base ingredients into a food processor and blend until the mixture resembles a fine, sticky crumb. Press the mixture firmly into your prepared tin and set aside.
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For the ice cream layer, place the cashews and coconut milk into the processor and blend on high until smooth. Add the remaining ingredients and blend until the mixture is combined. Pour the mixture over your base and place in the freezer.
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To make the caramel crunch layer, place almond butter, peanut butter, maple syrup, coconut oil, vanilla and salt into the food processor and blend to combine. Add the remaining ingredients and blend just enough to roughly chop the nuts and combine the mixture. Gently spread the caramel crunch over your ice cream and return to the freezer.
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To make the chocolate top, add the ingredients to the food processor and quickly blend to combine. Spread the choc top over the caramel crunch and return to the freezer to set.
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Cut portions off to eat and let thaw for a few minutes. Keep stored in freezer.
Ingredients
Chocolate Base:
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1 cup almond meal
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1 cup desiccated coconut
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¼ cup cacao powder
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2 Tbsp honey
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1 Tbsp peanut butter
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1 Tbsp vanilla extract
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Pinch of salt
Ice cream:
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1 ½ cups cashews
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1 cup coconut milk
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1/3 cup honey
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1/3 cup coconut oil
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1 tsp vanilla extract
Caramel crunch:
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¼ cup almond butter
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¼ cup peanut butter
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¼ cup maple syrup
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¼ cup coconut oil
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1 tsp vanilla extract
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Pinch of salt
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1/3 cup almond
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1/3 cup cashews
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1/3 cup peanuts
Choc top:
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½ cup cacao powder
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¼ maple syrup
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¼ cup coconut oil
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1 Tbsp peanut butter
