Choc Hazelnut Brownie Ice Cream Slice

12 serves
6+ hours freezing time

Ingredients

BASE

➕ 250g Date Paste
➕ 20g Coconut Oil, melted
➕ 30g Cocoa Powder
➕ 30g Cacao Hazelnut Plant Protein
➕ 100g Hazelnut Meal
➕ 80g Oat Flour
➕ 70g Coconut Flour

ICE CREAM LAYER

➕ 100g Vegan Dark Chocolate, melted
➕ 30g Coconut Oil, melted
➕ 230g Coconut Cream, chilled (white part only)
➕ 20g Cacao Hazelnut Protein Powder

Looking for the ultimate no-bake plant-based dessert? Our Vegan Choc Hazelnut Brownie Ice Cream Slice is packed with wholesome ingredients, layered with creamy coconut and rich cacao hazelnut flavour. It's the perfect treat to cool down with or impress guests at your next gathering. 100% vegan, gluten-free, and made with love.

METHOD

BASE

Combine coconut oil and date paste in a bowl.
Add remaining base ingredients and mix until a dough forms.
Press into a lined baking tray and set aside.

ICE CREAM LAYER

4. In a clean bowl, mix coconut oil, melted chocolate, coconut cream and protein powder until smooth.
5. Add 1 tbsp of coconut cream at a time to the chocolate mixture, whisking gently. Avoid adding all the cream at once, or it may cause the chocolate to seize.
6. Pour over the brownie base and freeze for at least 6 hours.
7. Slice with a hot knife into 12 squares.
8. Store in an airtight container in the freezer.

FAQ – Vegan Choc Hazelnut Brownie Ice Cream Slice

Yes! While cacao hazelnut is ideal for this recipe, vanilla or chocolate also works well.
At least 6 hours, but overnight gives the best texture for slicing.
Yes, almond meal is a great substitute with a slightly different flavour.
Use a hot knife wiped between each cut for neat edges.

Yes! While cacao hazelnut is ideal for this recipe, vanilla or chocolate also works well.
Yes, almond meal is a great substitute with a slightly different flavour.

At least 6 hours, but overnight gives the best texture for slicing.
Use a hot knife wiped between each cut for neat edges.

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