To make the crust and ice cream layer:
- 2 cups walnuts, toasted
- 8 medjool dates, pitted
- 2 tubs Ben & Jerry’s Coconutterly Caramel’d Non-Dairy ice cream, softened
To make the ganache layer:
- 1 1/4 cups vegan chocolate chips
- 1/2 cup almond milk
To make the whipped aquafaba layer:
- 1/2 - 3/4 cup chickpea bean water (drained from one 400g can of chickpeas)
- 1/4 tsp cream of tartar
- 1/4 cup icing sugar
- Mini vegan chocolate chips and crushed digestive biscuits, optional topping
Line an 20x20cm baking dish with parchment so that the parchment overhangs on the sides.
To make the crust place the walnuts and dates in a food processor and process until fine and beginning to clump together. Press the crust mixture firmly into the bottom of the prepared pan. Spread the softened ice cream over the crust and freeze for 30 minutes or until firm.
To make the ganache melt the chocolate chips and almond milk in the microwave in 30 seconds increments stirring in between just until smooth. Spread ganache over the ice cream and freeze for approximately 15 minutes or until firm.
To make the whipped aquafaba use a hand mixer to whip the chickpea bean water, cream of tartar and icing sugar in a large bowl until soft peaks form. Spread mixture evenly over the caramel sauce and freeze for at least 3 hours.
Sprinkle the toppings decoratively over the top and cut into bars. Serve immediately.