INGREDIENTS:

Pancakes

1 cup Self Raising Flour

2 Tbsp Cacao

1 cup Almond Milk

1 Tbsp apple cider vinegar

Toppings

1 tub Halo Top Vegan Choc Hazelnut

100g dark chocolate, melted

½ cup hazelnuts, roughly chopped

Method:

1 - Preheat the oven to 180C.

2 - Combine the flour and cacao in a bowl and then mix in the almond milk and vinegar until just combined. Heat a nonstick pan on low heat and pour 1/3 cup batter into pan. Cook for 1min or until bubbles start to form on top of pancake, then flip and cook for another 1min. Repeat with remaining mixture.

3 - Then turn a muffin tin upside down and wedge the pancakes between the muffin cups. Bake in the oven for 15min until crispy. Remove from the oven and allow cooling completely.

4 - Dip the pancakes in the chocolate and then into the hazelnuts. Stuff with ice cream. Return to freezer until ready to eat.