Makes 12 Serving

Vanilla Bean Filling Ingredients:

  • 1 ½ cup Cashews, soaked overnight
  • 2 tbsp Lemon Juice
  • 1 can Coconut Cream
  • 1 Vanilla Bean, scraped (or 1 tsp Vanilla Extract)
  • ¼ cup Coconut Oil, melted
  • ¼ cup Maple Syrup
  • 1 scoop PROFI Vanilla
Chocolate Brownie Crust Ingredients:
  • 1 cup Medjool Dates, pitted and soaked in warm water until soft
  • 1 cup Walnuts, raw
  • ½ cup Almonds, raw
  • ¼ tsp Sea Salt
  • 1 scoop PROFI Chocolate
  • 1 tbsp Dark Chocolate, chopped
  1. In a blender, blend together all the filling ingredients until smooth and creamy. Set aside.
  2. Pulse the walnuts and almond in your blender until they form a nut flour.
  3. Add in the PROFI Chocolate, salt, and softened dates.
  4. Blend the mixture until it forms a dough ball.
  5. Gently fold in the chopped chocolate into the crust dough.
  6. In a muffin tin/silicone mold  (ice cube trays works great!), gently press in 55g of the chocolate brownie crust or approx. 1/6 of the tin full. Working the dough to get it even.
  7. Pour in 35g of the vanilla filling, or the rest of the way full. Tap the tin to knock out any air bubbles.
  8. Let it sit in the freeze for 6 hours or overnight.
  9. Pop them out of the tin and allow them to defrost in the fridge before serving.
  10. Top with chocolate sauce, fresh cherries, and whipped cream!
Nutritional Values (per serving)

|Calories – 324 | Protein – 9.4 g | Fat – 6.2 g | Carbs – 27.2 g| Fibre – 3.4 g |