x3 Ombar Coco Mylk Chocolate Bars (equivalent to 114g of Chocolate)
Melt the chocolate bars in a heat proof bowl over a saucepan of water (i.e. create a Bain Marie). Once melted, take the bowl off the saucepan and stir in the Coconut Oil and 2 tablespoons of the Coconut Syrup.
Add the puffed quinoa and cornflakes. Coat the cereals thoroughly in the chocolate.
Spoon the mixture into individual cupcake moulds or cases. We used some silicone cupcake moulds which make removal of the finished nest much easier.
Create a dip or well in the centre of each nest. We used a small shot glass to press into the mixture. Place in the fridge on a flat surface (e.g. baking tray) in order to solidify.
In a large bowl add the Soya Milk, Cashew Butter, Vanilla Paste, Xanthan Gum and 4-5 tablespoons of Coconut Syrup. Blend with a hand mixer on a high speed to introduce air into the mixture.
Pour into a freezer proof dish that has a lid. Place parchment paper on the surface of the ice-cream and then put the lid on.
Place into the freezer for around 2-3 hours. Remove and whisk the mixture again.
Place back into the freezer for another 2-3 hours and then the Ice-cream will then be ready to serve.
The Chocolate Nests will then be ready to use. Remove them from their moulds and place each nest on a serving plate or individual plate as you wish.
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