Nice Cream
- 50-100g Sproud, fridge-cold
- 100 g roasted hazelnuts
- 50 ml agave syrup
- A pinch of salt
- 2 tbsp cacao
- 550g frozen banana (about 5 whole bananas)
STEP BY STEP
1. Whizz hazelnuts, agave syrup, salt and cacao in a food processor until smooth.
2. Add some Sproud to achieve a creamy texture. Add the bananas and pulse until blended. Finally add Sproud until desired consistency. Store the nice cream in the freezer.
Salted Caramel Sauce
- 120 ml Sproud
- 20 pitted dates
- A pinch of salt
- A pinch of vanilla powder
STEP BY STEP
1. Mix the dates with salt, vanilla powder and half of the Sproud. Blend until completely smooth.
2. Add the rest of the Sproud a little at the time and blend until everything is thoroughly mixed. .
Topping
- Roasted, chopped hazelnuts
- Sea salt
Serve
Drizzle the salted caramel sauce over two scoops of nice cream and sprinkle with chopped hazelnuts and salt flakes.