Thank you to all who joined me on Zoom for our very first Cooking with Liz! I loved connecting with you all and hope that next time we can do it in person. Below is the recipe we created together. Hope you enjoy them as much as we do! 

with salty peanut butter topping

Vegan // paleo // grain-free


For chocolate hazelnut crust:
1 8-oz bag of Purely Elizabeth Chocolate Hazelnut Grain-Free Granola + MCT Oil
½ cup peanut butter (we love Nuttzo Peanut Pro Smooth*, but you can sub any nut butter) 
1 cup pitted dates (don’t pack in)
1 pint of Frankie & Jo's California Cabin Ice Cream* (or pint of your choice)
For peanut butter sauce:
¾ cup peanut butter (we love Nuttzo Peanut Pro Smooth*, but you can sub any nut butter) 
¼ cup maple syrup (we recommend Runamok*)  
1 tsp vanilla extract
Warm water as needed
Pretzels for topping (we love Quinn Snacks Grain-Free Pretzels*) 



Line a 9x5 or 8x4 loaf tin with parchment paper.

In a food processor, combine granola, peanut butter and dates. Blend crust ingredients until a crumbly paste is formed (so it can stick together).

Press batter into loaf pan. Scoop ice cream over batter and evenly spread to make a smooth layer. Place in the freezer to harden.

Make the peanut butter sauce. In a food processor, add peanut butter, maple syrup, vanilla until well combined. At this point it will be thick.

Begin adding small amounts of warm water until you reach a medium-thick sauce that is easily spreadable. 

Remove pan from freezer and pour sauce on top of ice cream. Top with pretzels and enjoy!

*Promo codes for products used in the recipe: 
Runamok - Purely20 for 20% off 
Nuttzo - PURELY for 25% off 
Frankie & Jo's - PURELYMAGIC for 10% off (case sensitive)
Quinn Snacks - PURELYPOP for $3 off