How to make
1 tub (500 mL)PC® Plant-Based Peanut Butter & Chocolatey Flakes Coconut Milk Frozen Dessert
100 gvegan dark chocolate, chopped (about 3/4 cup/188 mL)
2 tbsp (30 mL)coconut oil
4 tsp (20 mL)salted shelled peanuts, chopped
How to make
- Step 1
Let frozen dessert stand at room temperature until softened, about 20 minutes.
- Step 2
Line four ½-cup (125 mL) bowls or ramekins with plastic wrap, leaving 2-inch (5 cm) overhang. Divide frozen dessert among bowls, packing firmly and smoothing tops. Fold overhanging plastic wrap up over frozen dessert to cover surface. Freeze until firm, about 1 hour.
- Step 3
Combine chocolate and coconut oil in microwave-safe bowl. Microwave on high 50 seconds, stirring halfway. Stir until smooth. Let cool 10 minutes.
- Step 4
Set wire rack over sheet of parchment or waxed paper (to catch dripping chocolate). Unfold plastic wrap from surface of frozen dessert and invert bowls onto wire rack to unmold; carefully lift away bowls and remove plastic wrap.
- Step 5
Spoon chocolate mixture over frozen dessert to coat, scraping excess chocolate from parchment paper to use if necessary. Immediately sprinkle tops with peanuts, dividing evenly. Let stand 1 minute.
- Step 6
Freeze until chocolate is firm, about 15 minutes. Serve immediately, or transfer to airtight container and freeze for up to 3 days.
- Try this:
Serve with fresh strawberries or raspberries and drizzle with any leftover melted chocolate.