Preparation time: 20 minutes
Cooking time: 20 minutes

INGREDIENTS

Ingredients for the base:

1 & 1/4 cup desiccated coconut

1/4 cup cocoa powder

6 medjool dates

1/4 cup ground flax meal

3 tbsp rice malt syrup

Ingredients for the ice cream & chocolate ganache layers:

Approx. 4 scoops of Pana Organic Vanilla Bean Frozen Dessert

Approx. 4 scoops of Pana Organic Double Chocolate Frozen Dessert

Approx. 4 scoops of Pana Organic Mint Chocolate Chip Frozen Dessert

1/4 cup of Pana Organic Dark Baking Chocolate

2 tbsp organic almond milk

METHOD

— Using a high-speed blender or food processor, add all the base ingredients and blend until a sticky dough-like
consistency forms.

— Line a loaf tin with baking paper and press down the base mixture evenly. Set aside in the freezer for at least 10
minutes.

— Once the base is set, add alternating scoops of the frozen desserts onto the base. Slightly flatten and spread with the back of an ice cream scoop or spoon to slightly mix the flavours together (ensuring not to over-mix).

— Place in the freezer for at least 2 hours or until set.

— Just before the ice creams are set, prepare the ganache by placing the chocolate in a small bowl, either melting in a double boiler or microwave. Add in the almond milk and stir until thick and creamy.

— Once set, remove from the freezer and pour the ganache on top, moving quickly to prevent an uneven layer.

— Set in the freezer for a further IO minutes, slice into 12 even squares. Dig in and enjoy immediately.

Notes

If the base mixture is not coming together, keep adding tablespoons of rice malt syrup as needed.

The bars can be a little tricky to cut through. Running your knife under hot water for a couple of seconds before slicing can help!