Vegan Espresso Coconut Ice Cream with Gluten-free Brownies

Vegan Espresso Coconut Ice Cream with Gluten-free Brownies

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Prep. 1 h

Total 9 h 30 min

9 pieces

Ingredients

Espresso Coconut Ice Cream

raw cashew nuts
250 g
water, hot for soaking
coffee beans
15 g
coconut milk
400 g
sugar
100 g
natural vanilla extract
1 tsp
instant espresso powder
4 tsp
fine sea salt
2 pinches

Dark Chocolate Sauce

vegan dark chocolate small pieces or callets
50 g
coconut oil
20 g
dairy-free milk of choice (e.g. almond milk or soy milk)
70 g

Vegan Gluten-Free Brownies

sugar
80 g
water
80 g
coconut oil
60 g
ground linseed mixed with 6 Tbsp water
2 Tbsp
natural vanilla extract
½ tsp
vegan dark chocolate small pieces or callets
200 g
gluten-free plain white flour
80 g
bicarbonate of soda
¼ tsp

Difficulty

easy

Nutrition per 1 piece

Sodium 82.1 mg

Protein 9.4 g

Calories 2545.3 kJ / 608.3 kcal

Fat 39.2 g

Fibre 4.7 g

Saturated Fat 22.3 g

Carbohydrates 54.1 g

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