Prep Time: 10 minutes Bake Time: 5 minutes 2 cups (500 ml) all natural light vanilla ice-cream 8 tbsp. (4 oz. or 120 ml) of espresso 4 tbsp. (60 ml) salted pecans 2 tbsp. (30 ml) of light maple syrup 4 tbsp. (30 g) of roasted flax
With an espresso maker, make approximately 1/2 cup or 125 ml of espresso. In a bowl, add pecans and drizzle syrup on top. Mix. Lay pecans out on a baking sheet and roast/bake in the oven at 400 degrees for 5 minutes. Next, dish 1/2 cup of ice-cream into each of the 4 serving bowls. Add 2 tbsp. (1 shot) of espresso into each bowl. Take roasted pecans out of the oven. Add in 1 tbsp. of roasted pecans and 1 tbsp. of roasted flax into each bowl and serve!
|Nutritional Facts (per serving)|
|Total Fat||11.5 g|
|Polyunsaturated fat||4 g|
|Monounsaturated fat||3.5 g|
|Saturated fat||3 g|
|Dietary Fibre||2 g|