This Chocolate Ice Cream Fudge Brownie recipe is pure decadence. There is something luxurious and tempting about chocolate and strawberries. This recipe is the perfect combination of sweet tangy strawberries and dark rich chocolate.
The bottom layer is a fudgy, nutty, dark chocolate brownie.
The next layer is a smooth, silky chocolate ice cream.
To top this recipe off we add fresh strawberries either pureed or sliced and a dollop of coconut whipped cream.
The flavor combinations are to-die-for.
This recipe is super easy to make and has a huge payoff.
This recipe is grain free, dairy free, gluten free, high fiber, packed with healthy fats and sexy nutrients.
This recipe is vegan, gluten free, grain free, high fiber, super filling and highly satisfying.
If you make this recipe or any other from the DAMY Health Blog or The Healthy Rebel App please make sure to use the hashtags #DAMYHealth & #HealthyRebel when sharing your pictures on Facebook, Pinterest and Instagram so I can enjoy your versions of my treats!
Ingredients:
- 1 Cup Natural Almonds
- 1 Cup Natural Walnuts
- 1 Cup Soft Fresh Pitted Medjool Dates
- 1/4 tsp Sea Salt
- 1 tsp Vanilla Extract
- 3-4 Tbsp Natural Cocoa Powder (you can use carob here if you wish)
- 5 Large Ripe Avocados (Pitted and Peeled)
- 1/2 Cup All Natural Pure Cashew Butter
- 1 tsp Vanilla Extract
- 1/2 tsp Instant Espresso (Optional but gives it an awesome flavour)
- 1/4 Cup Plus 2 Tbsp Cocoa Powder
- 4 Tbsp Maple Syrup (Coconut Sap or Agave) *If you don't find this sweet enough feel free to add a few drops of liquid stevia.
- 1 Handful (to taste) Mini Vegan Chocolate Chips
- You can either slice up strawberries and beautifully arrange them on top of this recipe just before serving or you can puree 1-2 cups of strawberries with a squeeze of fresh lemon and a few drops of liquid stevia and pour that over each individual slice just before serving.
- Just before serving adding a dollop of fresh coconut whipped cream is a perfect way to top this recipe.
Directions:
- Place all crust ingredients in the food processor and pulse until the mixture is a crumbly dough.
- Grease your 8x8 pan with a healthy non-stick cooking oil OR line with an over flowing piece of parchment paper for easy removal.
- Press dough evenly into the bottom of your baking dish.
- Place all chocolate ice cream fudge ingredients (except mini chocolate chips) into a clean food processor bowl and blend until completely smooth stopping to scrape down the sides.
- Hand mix-in mini chocolate chips.
- Layer on top of chocolate brownie crust.
- Place in the freezer for 3 hours OR overnight.
- Remove from freezer, let sit for 5-10 minutes before slicing, slice, add strawberries or strawberry sauce and coconut whipped cream and serve immediately.
- Store in the freezer.
DAMY Members - 1-2 Slices is a great treat option.
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