Ingredients 1 cup coconut cream (harder cream on top of the can) 1 cup raw cashews, soaked 1/2 cup rice malt syrup 1 tsp vanilla 1/4 cup cacao powder 1/2 tsp sea salt 2 tbsp chocolate chips 200g dark chocolate 2 tsp coconut oil 1/3 cup of almonds Directions Add the coconut cream, cashews, rice malt syrup, vanilla, cacao powder and salt to a blender and blend on high until smooth. Add in the choc chips and pulse again until just combined. Pour the chocolate mixture into the ice cream bar moulds. Transfer to a freezer for 2-4 hours. Melt the chocolate and coconut oil together in the microwave or over the stove, add almonds. Dip the ice cream bars into the melted chocolate and lay on some parchment paper to set - you may need to place them back in the freezer. 🎥@growthegrin

#asmr #chocolate #icecream #donuts #pancakes

Here’s what you’ll need👇 For the cookie base: • 200g Unsalted butter, softened • 250g Light brown sugar • 1 large Egg • 1 tsp Vanilla • 275g Plain flour • 1 tsp Baking powder 150g Chocolate chips Middle layer 16 Oreos For the fudgy brownie: • 170g Unsalted butter, melted • 250g Caster sugar • 2 Large eggs • 125g Dark chocolate, melted & cooled slightly • 100g Plain flour • 30g Cocoa powder • 1 tsp Salt 100g White chocolate chips Topping: • 10 Oreo’s, roughly crushed • 50g White chocolate chips Caramel sauce (optional) Tin size: 8x8” Bake 170C (fan) 35-45 mins - or until the brownie no longer wobbles on top Allow to cool fully in the tin then refrigerate overnight 🙌 #OreoBrookie #ChocolateLovers #CookieBrownie #DessertGoals #SweetTooth #BakingDelights #Oreos #yummyeasysnacks #Recipeideas

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