2 cups Tsokolate Tablea
2 cup graham crackers, crushed
1/4 cup unsalted butter, melted
1/2 can condensed milk
1 bag marshmallows, toasted
Mix well the crushed graham and melted butter in a bowl.
Pour in a pan and even out to form a crust, place in the freezer.
In another pan, combine Tsokolate Tablea ice cream and milk over medium heat.
Bring to a boil and cook until fudge sauce is thickened, reduce heat to simmer.
Remove from heat and let sit for 15 minutes to cool.
Take out the frozen crust from the freezer.
Pour over the fudge sauce, put it back in the freezer for 2 hours.
Before serving, top with a toasted marshmallow and some extra graham crumbs.
Serve and enjoy!
Cashews, coconut oil, light corn syrup, vodka, vanilla, tablea, unsweetened chocolate, coco sugar, cocoa powder, maltodextrin, dextrose, xanthan gum, salt.
Natural and contains vitamins and minerals, which include vitamins C, B1 B2, B3, and B6, as well as calcium, iron magnesium, potassium, and zinc.
- Plant-based (egg-free, no dairy, cream, or butter)
- No cow’s milk
Sweetened with local coconut sugar, which has a lower glycemic index, therefore, friendlier to diabetics and those trying to control their blood sugar.
Storage: Store in freezer.
Shelf life: 2-3 months in the freezer.