SUPER SUNDAE

Serves: 4 people • Time: 15 minutes

CONTAINS
Vitamins A, B-group, C & E, manganese, copper, fibre, minerals, flavonoids, phytochemicals

YOU NEED

50g skinless blanched hazelnuts • ½ teaspoon vanilla extract
40g fresh dates, pitted • 2 tablespoons cocoa powder
a pinch of salt • 100ml coconut cream, plus extra if needed
8–12 scoops vanilla ice cream or frozen yoghurt
120g cherries, pitted and halved • 2 tablespoons cocoa nibs

POTENTIAL BENEFITS
protects against cardiovascular disease & cancer • lowers cholesterol • supports skin health & weight loss • calms nervous system • anti-inflammatory, antidepressant, mild stimulant

Gently toast the hazelnuts in a frying pan until fragrant and starting to brown. Leave to cool a little, then transfer to a food processor and blitz to a paste. Add the vanilla, dates, cocoa powder, salt and coconut cream and blitz until smooth and creamy, adding more coconut cream if necessary to achieve the desired consistency. Distribute the ice cream or frozen yoghurt between 4 glasses or bowls, drizzle over the chocolate sauce and top with cherries and cocoa nibs.