Ingredients
The following ingredients have 5 Servings
- 2 cups raw walnuts
- 1 cup raw almonds
- 1/2 cup cocoa powder, I used Dagoba
- 1/3 cup pure maple syrup
- pinch of sea salt
- 1-2 Tablespoons water
- 2 1/2 cups ice cream, 3 cups for a really full tart, (I use either Coconut Bliss Cherry Amaretto flavor or my Homemade Coconut Ice Cream)
- 1 pound cherries, pitted and halved, or berries of choice
- 2 Tablespoons pure maple syrup, Grade A
- 1 Tablespoon cocoa powder
Instruction
- Soften the ice cream in the refrigerator for 20 minutes or so, or until you can spread the ice cream with a spatula.
- While the ice cream is softening, place all the ingredients for the Brownie Crust in a food processor except the water. Secure the lid and turn the food processor on for 30 seconds to 1 minutes. The crust will start to clump and stick a bit when it’s ready. Turn the food processor off and scrape down the sides. Secure the lid again, turn the processor back on, and drizzle in 1 Tablespoon of the water to make a soft cookie dough like crust, if it’s still crumbly add a bit more water.
- Line a 9″ tart pan with a removable bottom with plastic wrap. Scrape the brownie crust into the tart pan. Using a spatula and your hands, shape it to be as even as possible.
- When the ice cream is soft enough, spread it evenly over the brownie crust. Cover the tart and freeze it until it’s completely frozen again, 3-4 hours.
- When you’re ready to serve the tart, prepare the fruit topping. Mix together the maple syrup and cocoa powder to make the fudge sauce.
- Arrange the fruit over the top of the ice cream tart and drizzle with the fudge sauce.
- Serve immediately!
