CHOC FUDGE WITH MACADAMIA MILK ICE-CREAM

PREP + COOK TIME 30 MINUTES (+ REFRIGERATION & FREEZING) SERVES 6

Gluten-free, lactose-free, vitamin e-rich

3¼ cups (810ml) macadamia milk 1 cup (220g) maple sugar 2 teaspoons vanilla bean paste

100g sugar-free milk chocolate,

chopped coarsely

1 teaspoon coconut oil

2 tablespoons macadamias, roasted,

chopped coarsely

CHOC FUDGE

2 cups (320g) blanched almonds 2 cups (160g) desiccated coconut 200g pitted medjool dates,

chopped coarsely

½ cup (50g) cocoa powder 2 teaspoons salt flakes

¼ cup (60ml) pure maple syrup 50g cocoa butter, melted

1 Stir macadamia milk and maple sugar in a medium saucepan over medium heat for 2 minutes or until sugar dissolves. Stir in vanilla. Transfer to a heatproof bowl. Refrigerate until cold.

2 Pour the chilled ice-cream mixture into an ice-cream machine (see Did you know?). Churn, following manufacturer’s instructions. Transfer to the freezer.

3 Meanwhile, make choc fudge. Cut fudge into 2.5cm x 10cm pieces.

4 Place chocolate and coconut oil in a microwave-safe bowl. Microwave on High (100%) in 30-second bursts or until melted and smooth.

5 Serve scoops of ice-cream with fudge, drizzled with chocolate and sprinkled with macadamias.

CHOC FUDGE

Grease and line a 20cm square cake pan with baking paper. Process almonds until finely ground. Add coconut and dates; process until mixture forms a soft paste. Add cocoa, salt, maple syrup and cocoa butter; process until smooth. Press mixture into pan. Refrigerate until firm.

Per serving: 78g total fat (29.3g saturated fat); 4711kJ (1125 cal); 89.1g carbohydrate; 21.8g protein; 17.8g fibre