It is sooo sooo good! The rich chocolatey flavor is just superb thanks to the artisanal Mexican chocolate from @hernanmexico. I used the Chocolate Con Café tablillas but feel free to use any of their chocolate!
Ingredientes
1.5 cups coconut cream (from a can)
4 Chocolate con Café @hernanmexico tablillas (or 240 g of any of their other products)
1/4 cup almond butter
1 tablespoon maple syrup
1 tablespoon coconut sugar / brown sugar
2 dates
1 teaspoon vanilla extract
Preparation
1. Heat Hernán chocolate and coconut cream in a pot on medium heat. Use a molinillo (or spoon) to break down the chocolate and mix until is it fully melted and immersed in the coconut cream.
2. Blend the hot chocolate with the rest of the ingredients.
3. Cover 5x7 Pyrex with parchment paper and pour in the chocolate ice cream. Freeze until hard.
4. Remove ice cream from Pyrex (it helps if you turn upside down and wet the bottom and sides with hot water.
5. Place Oblea on top of ice cream and cut around it. Put an Oblea on the bottom part and you've got your sandwich!
