Speedy Vegan Chocolate Ice Cream Tart

• 1 cup Harraways oats
• 1 cup pumpkin seeds
• 1 cup sunflower seeds
• ¼ cup coconut oil (melted)
• ½ cup rice syrup
• ¼ cup cacao
• ½ cup nut or seed butter
• 1 tub of Killinchy Gold Dairy Free Chocolate Hokey Pokey Ice cream

• ¼ cup coconut oil
• 1 heaped tablespoon cacao

Method

Preparation:

• Process seeds until a course flour, then add remaining crust ingredients and mix until combined
• Press into springform pan or pie dish and set in fridge or freezer for 10 mins
• Prepare chocolate topping by melting coconut oil and adding cacao
• Spoon in a tub of Killinchy Gold Chocolate Hokey Pokey vegan ice cream into crust and smooth over
• Pour on chocolate topping (it will set as it hits the ice cream) decorate with coconut and cacao nibs
• Return to freezer and remove 5 mins before serving