Nutty nice cream blocks

Ingredients

Base
5 spoons Unsweetened/Unsalted natural peanut butter (can use any natural butter)
Pinch of pink Himalayan salt
1 spoon Maple syrup

Cream
1 cup coconut cream
75g cashews (soaked)
1 spoon maple syrup
1 spoon vanilla essence
1 cup raw cacao nibs

Topping
Vegan Chocolate of choice (I used OmBar 60% )
Nuts of choice (I used praline hazelnuts)

Method
- Before anything else, soak the cashew nuts in hot water for 1 hour

Base
- Place the nut butter in a plate and add salt and maple syrup. Stir well and place the content in a baking tray (about 65mm deep).
- Place in the freezer

Cream
- Strain the cashew nuts and place them in a blender
- Add in the coconut cream, vanilla essence and maple syrup
- Mix well till the content is creamy and smooth
- Add in the cacao nibs and mix
- Pour the mixture on top of the nut butter
- Place in the freezer for minimum 2 hours

Topping
- Melt the OmBar chocolate in a bowl floating in hot water
- Remove the ice cream and nut butter from the freezer and remove from tray.
- Chop into squares
- Place on a plate or in a container
- Pour melted chocolate on top and sprinkle with nuts of choice
- Place in the freezer for 10 minutes before serving or store in the freezer until ready to serve.

*You can allow to set outside the freezer for 10 minuets before eating.

V / GF

Apologies for the photo; it was taken with my phone before devouring it - I promise a better one soon