METHOD

Blend all the bottom ice-cream layer ingredients together. Pour into moulds. I used a silicone tray with moulds for 12 mini loaves. You can use an ice cube tray if you prefer smaller treats.

Freeze for a couple of hours.

Prepare caramel layer. Melt coconut oil in a pan. Add the peanut butter and maple syrup and stir to mix thoroughly. Once mixed pour into another container to cool slightly.

Remove moulds from freezer. Spoon a thin layer of the peanut caramel on top of base. Work quickly to spread the caramel. It will freeze on contact with the base.

Return the bars to the freezer for ½ to 1 hour.

Break dark chocolate into pieces and melt in a baine marie or zap in the microwave.

Remove from heat. Work quickly to dunk the ice-cream caramel bars into the chocolate and then place on a baking tray or container lined with baking parchment.

If you prefer to use less chocolate then simply drizzle the chocolate over the bars. This may work better with cubes that you would eat with a spoon. It also helps keep one bar or cube to a 30g low-FODMAP serve of chocolate.

Return to freezer until serving.

Enjoy enthusiastically!

p.s. You can swap cold-brew coffee for 2 tablespoons of the coconut milk, for an even more sophisticated mix!