Chocolate Orange Hazelnut Ice Cream Tart

Ingredients:
- β cup hazelnuts
- 1 cup gluten-free all-purpose flour
- Β½ teaspoon cinnamon
- 4 tbsp icing sugar
- ΒΌ tsp salt
- β cup coconut oilΒ
- 2 jars of Four All's Vegan Orange Chocolate Ice Cream, softened in fridge
- 1/4 cup vegan chocolate chips, melted (optional)
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How to Make:Β
1. Preheat the oven to 350F. In a blender or food processor, blend the hazelnuts until they are a fluffy crumb texture.Β
2. Add the flour, cinnamon, icing sugar, and salt to the blender and pulse until mixed. Add in the coconut oil and pulse again until it forms a rough dough.Β
3. Spray a pie tin or pan with a removable bottom with extra coconut oil. Press the dough into the bottom and sides of the pan.Β
4. Bake for 15-20 minutes or until slightly brown.Β
5. Let the crust cool while preparing the ice cream. Soften ice cream in fridge for 10 - 15 minutes.Β Scoop into a large bowl and mix with a wooden spoon until just spreadable (not melty).
6. Spread ice cream onto the crust evenly.Β Freeze for 2+ hours or until firm.Β
7. Drizzle melted chocolate on top before serving. Allow to set and enjoy!
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