Gluten-free, Dairy-free, Serves 6

• 3 egg yolks
• 1/2 cup date syrup
• 3 1/2 cups Coconut Cream
• 1/4 cup espresso
• 1 Tbsp pure vanilla
• 10 oz dark chocolate chopped
• 4 cups Coconut Whipped Cream
• pinch sea salt

Directions:

In a large pot, whisk together yolks and syrup. Add in coconut cream and salt. Bring to a boil over medium-high heat. Stirring continuously until the mixture thickens and coats the back of a spoon (about 5-8 minutes). Stir in coffee and vanilla. Remove 3/4 cup of the vanilla custard and set it aside. Add the chocolate to the remaining custard and stir until smooth. Divide the custard among six glasses and freeze for 1 hour. Pour vanilla custard over top and freeze for an additional 2 hours. Let sit at room temp for 10 minutes and top with whipped cream to serve.