Crust: Blend cashews into a fine powder. Add syrup. Blend until well combined. Press into the bottom of a lined dish ( I don't worry about crust sides or perfection).
First Layer: Scoop ice cream onto crust ( I do not recommend mashing together for aesthetic purposes. Trust me, it melts). Use as much as desired.
Second Layer: Crumble peanut butter over ice cream -- however much desired. Now place in freezer while making last layer.
Chocolate Top Layer: Melt coconut oil on low heat. Take off eye. Add cacao powder and maple syrup. Stir well. Pour, or spoon for more even dispersing, over creation. Let sit in freezer for five to ten minutes. Should be ready to consume.
Make when ready to consume.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (62g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 344 (87%)|
|Amt Per Serving||% DV|
|Total Fat 38.2g||51 %|
|Saturated Fat 25.8g||129 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 0mg||0 %|
|Sodium 102mg||4 %|
|Potassium 231.2mg||6 %|
|Total Carbohydrate 13.3g||4 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 10.3g|
|Protein 6.1g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 396
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