Pineapple Lump Ice Cream
1 whole DOLE pineapple (skin sliced off and chopped)
1/2 cup coconut milk
1/2 cup coconut oil
1/2 cup almond butter (or any nut butter)
1/4 cup cacao powder
1/2 tsp vanilla
1/4 tsp sea salt
2 Tbsp maple syrup
First make your ice cream by blending together the pineapple and coconut milk.
Pour this into ice block molds and place in the freezer to set for at least 3 hours or overnight.
To make the chocolate mix the coconut oil, almond butter, cacao powder, vanilla, salt and maple syrup together in a bowl until combined.
Dip each ice cream in the chocolate mixture giving it a generous coat.
Serve them as soon as the chocolate has set. Otherwise freeze them until required and let defrost for 10 minutes at room temperature before serving.
If you are left over with any extra chocolate, you can freeze it in a a piece of baking paper for a yummy chocolate treat!