• 1 cup Virtue Almond Brittle ice cream
• 3/4 cup salted date caramel (~16-20 dates, pitted)
• 2/3 cup roasted almonds
• 350 ml semisweet dairy-free chocolate, chopped
• optional: 1 Tbsp coconut oil
Slice firm Virtue Almond Brittle ice cream into 10 1/2-inch slices and set on a parchment-lined baking sheet to freeze
again until firm – about 30 minutes.
In the meantime, prepare date caramel. Place 16 pitted dates in a food processor or high speed blender – if dried, soak them first in warm water for 10 minutes and then drain beforehand.
Mix until a creamy paste is formed, adding warm water to encourage it along. Limit the amount of water added or it can get too runny. You’re definitely going for a paste.
Remove frozen bars from freezer and spread on 1 Tbsp caramel and a small handful of almonds. Set back in freezer.
Melt chocolate and coconut oil over a double boiler or in the microwave in 30 second increments. Set aside.
Remove bars from freezer once set and use a spoon to drizzle the tops generously with chocolate. Work quickly, then set back in the freezer to harden – about 30 minutes.
Transfer remaining chocolate to a shallow bowl or plate and reheat in microwave if it’s gotten too firm.
Once firm, remove bars from freezer and dip the bottoms in the remaining chocolate and brush away extra with the back of a spoon or spatula. Set back on parchment to freeze once more.
Serve directly from freezer as they become soft when they set out. Will keep in the freezer for up to a couple of weeks, though best when fresh.
Take your Virtue ice cream out the freezer and allow to soften, then set it in a loaf tin so it’s easy for slicing into bars.