Granola de cacao Belle crème (végétalien, gf)

1. Heat ¼ cup of water to a simmer. Soak dates in hot water for at least 10 minutes.

Make base

1. Meanwhile, add all nice cream base ingredients (bananas, coconut cream, maple syrup, and vanilla extract) to a blender. Blend until smooth, about 2 minutes. Scrape down the sides as necessary. Adjust the maple syrup amount to your sweetness preference.

Make Cocoa Sauce

1. Melt coconut oil. Add all Cocoa Sauce ingredients (coconut oil, dates with water, coconut sugar, salt, and cocoa powder) to a blender. Blend until smooth and homogenous, about 3 minutes. Scrape down the sides as necessary. 

Combine

1. Place ⅓ of the nice cream base in your ice cream container. Dollop and drizzle 1 to 2 tablespoons (to your liking) of Cocoa Sauce over the base. Use a toothpick to swirl the Cocoa Sauce gently. Sprinkle approximately 2 tablespoons (to your liking) of Love Crunch Dark Chocolate and Red Berries Granola evenly over the top. 
2. Repeat two more layers of base, sauce, swirl, and granola. Reserve leftover Cocoa Sauce for serving.

Freeze

1. Cover and place in the freezer for a minimum of 4 hours, but ideally overnight.

Serve

1. Remove from the freezer about 10-30 minutes before serving. Depending on the climate, the nice cream will need time to soften slightly. 
2. Scoop and top with the remaining Cocoa Sauce and Love Crunch Dark Chocolate and Red Berries Granola as desired. Enjoy!

Storage

1. Freeze Cocoa Swirl Granola Nice Cream covered for up to 3 months.
2. Refrigerate Cocoa Sauce for up to 2 weeks. Gently reheat and stir to use.