Sprouted Brown Rice Cacao Crisp Vegan Ice Cream Cake

Directions

• Let 2 pints of vegan ice cream soften at room temperature for about 10 minutes while making the crust.
• Put the Sprouted Brown Rice Cacao Crisp in a large bowl, set aside.
• In a medium sauce pan on low heat, combine the cacao power, hazelnut butter, coconut oil, maple syrup and vanilla bean paste.
• Stir constantly until the coconut oil is melted. Remove from heat and continue stirring until completely combined and creamy.
• Pour the cacao mixture on to the Sprouted Brown Rice Cacao Crisps and gently stir until completely coated.
• In a 9-inch springform pan, press the crispy mixture into the bottom and up the sides of the pan.
• Put the crust in the freezer to set for 10 minutes.
• Remove the from freezer and scoop in the softened vegan ice cream and smooth it out evenly.
• Freeze for at least 2 hours until the vegan ice cream is frozen.
• To serve, remove the sides of the pan, slice and top with berries.
• Enjoy!