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Veganetta
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Prep Time:
40 minutes
40 minutes
Cook Time:
Total Time:
40 minutes
40 minutes
Indulge in a nostalgic treat with a healthier twist - try this vegan Viennetta dessert!
Ingredients:
- 60g (1/4 cup) coconut oil
- 30g (1/4 cup) cacao powder
- 54.00 gm maple syrup
- 1L vegan coconut ice-cream
- Coarsely grated dairy-free chocolate, to serve
Instructions:
- In a microwave-safe bowl, melt the coconut oil, cacao powder, and maple syrup together for 15 seconds on Medium. Stir until smooth and well combined. Set aside.
- Grease and line a loaf pan. Scoop out a quarter of the ice cream in flat pieces and layer them in the pan. Press gently to flatten, then drizzle with cacao mixture and freeze until firm. Store the rest of the ice cream in the freezer.
- Continue layering the ice-cream and cacao mixture two more times, making sure to freeze between each layer until firm. Also, chill a serving platter in the freezer.
- Transfer the ice-cream loaf to a serving platter and place it back in the freezer. Soften the remaining ice-cream and transfer it to a piping bag with a large fluted or star nozzle. Pipe rosettes over the loaf and freeze until firm.
- Drizzle the rest of the cacao mixture over the ice cream loaf and freeze until firm. Sprinkle with grated chocolate and slice before serving.