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



  • 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
@sofeed Speedy Chocolate Ice Cream Tart 3