Whizz hazelnuts, agave syrup, salt and cacao in a food processor until smooth.
Add some Sproud to achieve a creamy texture. Add the bananas and pulse until blended. Finally add Sproud until desired consistency. Store the nice cream in the freezer.
SALTED CARAMEL SAUCE
120 ml Sproud Pea Milk
20 pitted dates
A pinch of salt
A pinch of vanilla powder
STEP BY STEP
Mix the dates with salt, vanilla powder and half of the Sproud Pea Milk. Blend until completely smooth.
Add the rest of the Sproud Pea Milk a little at the time and blend until everything is thoroughly mixed.
TOPPING
Roasted, chopped hazelnuts
Sea salt
SERVE
Drizzle the salted caramel sauce over two scoops of nice cream and sprinkle with chopped hazelnuts and salt flakes.
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