Vegan Chocolate and Almond Crunch Ice-cream

RecipesVegan Chocolate and Almond Crunch Ice-cream

Place honey and almonds in a saucepan on medium heat and cook for 5 mins until honey is bubbling and caramelised. Pour the hot honey and almond mix onto baking paper to cool completely.
In a blender place the frozen bananas, Organic Mountain Cocoa Powder, 100g Organic Mountain Panela and 400ml of coconut whipping cream. Blend until smooth and pour into a bowl and refrigerate.
In a clean blender, place the almond butter, 50g Organic Mountain Panela, 400ml coconut whipping cream and the cooled honey almonds. Blend until combined, but leave the honey almonds still in chunks.
In a rectangular tin (approx 15 x 30cm) place the chocolate and the almond mixture in ½ cup quantities, alternating so they are evenly distributed. Once all the mixture has been used, swirl a skewer through the mixture several times to combine the two flavours.
Freeze overnight and serve with fresh raspberries, chopped almonds and a sprinkle of salt.