🍦Maxibon brownie 🍫

For the brownie: beat all the ingredients listed above. Pour into a wide pan to make it thin. Bake in a preheated oven at 180 degrees for 10-15 minutes.

For the ice cream: whip 100 ml of cream and the solid part of a can of coconut milk. Add 1/2 tablespoon of vanilla essence and 2 tablespoons of date paste. Put in a rectangular tupper, it should be about 1 cm thick. Put in the freezer for about 4 hours. Truqui: to avoid crystallization, move every 30 minutes during the first 2 hours of freezing.

Once frozen, cut the ice cream into rectangles and the brownie into squares half the size of each rectangle. Put a brownie square on each side at one end of the ice cream and put back in the freezer.

To coat the other part of the ice cream: melt 6 ounces of 85% chocolate, 2 tablespoons of coconut milk and 1 tablespoon of coconut oil. Add chopped almonds to taste. Dip the other part of the ice cream with the chocolate and put back in the freezer or eat directly, it all depends on whether you can resist😜.