In a blender add unsalted Flora plant butter, vegan cookies and brown sugar and blitz, until crumbs are formed. Place in a greased 20-22cm removable base springform tin. Press down with the back of a spoon. Blind bake in a preheated oven at 180o C for 10 minutes.
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Step 2
To make the creamy filling, place all the ingredients in the bowl of a stand mixer and whisk on medium, for about 3 minutes, until light and airy.
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Step 3
Pour into the springform tin and allow to set in the freezer for 30-45 minutes. Remove from the freezer and then from the tin.
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Step 4
Slice into triangles and pierce each triangle with ice cream sticks.
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Step 5
Place on a tray back into the freezer overnight, until ready to serve.
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Step 6
Before you serve, dip into a bowl with melted Violife Cocospread.