Chocolate Orange Nice Cream with Hot Chocolate Sauce
For the nice cream:
3 frozen bananas
1/4 cup Rebel Kitchen Chocolate Orange Mylk
1/2 tsp orange zest
1 tsp raw cacao powder
For the sauce:
2 tbsp coconut oil
2 tbsp raw cacao powder
2 tbsp Rebel Kitchen Chocolate Orange Mylk
Place the frozen bananas in a food processor and blitz until broken down.
Add the mylk, orange zest and cacao powder and blend again until thick and creamy. Be careful not to go a step too far to a smoothie consistency.
Spoon into bowls and pop in the freezer whilst you make the sauce.
To make the sauce:
Combine all of the ingredients in a bowl and place in the microwave for 20 seconds. Remove and stir well until sauce begins to thicken. Heat again for a further 10 seconds if you prefer it hotter. Alternatively, you can heat the sauce in a double boiler over simmering water and stir until melted and thick.
Remove ‘nice’ cream from the freezer and pour the sauce over the top. The hot sauce should harden as it reaches the cold ‘nice’ cream.
Top with cacao nibs and mandarin slices and enjoy!