@thebigwideworldandme has absolutely aced this cosy ice cream dessert! Who even new that cosy ice cream was a thing??
The CRISPY SALTED CHOCOLATE CLUSTERS are basically the most delicious, supercharged, pimped up, glorified granola ever which she crumbles over an indulgently - but not 😉 - sweet and creamy MAPLE NICE CREAM!😍
Need we really say anymore? Just make this one. You won't regret it.
Ingredients (serves 2 - 4):
1 cup/115g pecans, lightly toasted and roughly chopped
3 large ripe bananas, chopped into chunks and frozen
1 cup/140g cashews, soaked for 6-10 hours
1 tbsp maple syrup, plus extra for drizzling
1 cup/30g gluten-free rice pops (rice krispies)
¼ cup/65g almond butter
1 x 80g bar of Doisy & Dam Maple, Toasted Rice and Pink Salt Dark Chocolate, broken into chunks
Sprinkle of salt
Start by making the chocolate clusters.
Take half the chunks of Doisy & Dam chocolate and gently melt in a bowl over a pan of just simmering water. When melted, remove from the heat and stir in the almond butter, rice pops and half of the pecan nuts, making sure they are completely covered in the chocolate mixture.
Spread the rice pop clusters out on a sheet of greaseproof paper and sprinkle with salt. Allow to dry completely.
Next make the nice cream. Place the soaked cashews in a high speed blender with a little water and blend until smooth. (You can also do this in the food processor but the result might be a little grainier).
Put the thick cashew cream in a food processor with the frozen bananas and the tablespoon of maple syrup and blend until thick, smooth and creamy.
Add the remaining pecans and chocolate chunks and process quickly to combine.
Pile the maple nice cream into bowls or glasses, top with the chocolate clusters and drizzle with extra maple syrup if liked.