Ingredients:

• ⅔ cup hazelnuts
• 1 cup gluten-free all-purpose flour
• ½ teaspoon cinnamon
• 4 tbsp icing sugar
• ¼ tsp salt
• ⅓ cup coconut oil 
• 2 jars of Four All's Vegan Orange Chocolate Ice Cream, softened in fridge
• 1/4 cup vegan chocolate chips, melted (optional)

How to Make: 

1. Preheat the oven to 350F. In a blender or food processor, blend the hazelnuts until they are a fluffy crumb texture. 

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. 

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. 

4. Bake for 15-20 minutes or until slightly brown. 

5. Let the crust cool while preparing the ice cream. Soften ice cream in fridge for 10 - 15 minutes.  Scoop into a large bowl and mix with a wooden spoon until just spreadable (not melty).

6. Spread ice cream onto the crust evenly.  Freeze for 2+ hours or until firm. 

7. Drizzle melted chocolate on top before serving. Allow to set and enjoy!