Salted Caramel Ice Cream Bars with Brownie Base
Ingredients
Brownie base
- 100g nuts (walnuts)
- 150g cooked chickpeas (washed)
- 40g raw cacao
- 100g dates (stoned)
- a pinch of salt
- Optional: flavedrops
Salted caramel
- 50g dates
- splash of water
- pinch of salt
- 1/2 - 1 tsp smooth peanut butter
Preparation
Puree the chickpeas and chop the dates using a food processor or by hand.
Add the nuts (grounded or chopped) and mix all brownie base ingredients together with hands.
Press the mixture into a square form and chill or freeze.
For the salted caramel, blend dates, a splash of water, a pinch of salt, and 1/2 to 1 teaspoon smooth peanut butter until creamy, adding water carefully to avoid making it too liquid.
Assemble by placing store-bought almond salted caramel ice cream on top of the brownie base, freeze the assembly, then spread the caramel on top and add pretzels.
