• Preheat oven to 350f
• Combine 8 tbsp Butter and 1 cup Coconut sugar and whisk until combined and slightly fluffy.
• Add in 1 tsp Vanilla and 3 tbsp Honey and mix. Then add in the 1/2 tsp Pink himalayan salt, 3 tbsp Whole milk, 1 tsp Baking soda, 3 tbsp Cacao powder, and 2 1/2 cup Einkorn flour well.
• Press into a parchment lined spring form pan. Bake in the oven for 10-12 minutes.
• Let Cool

Filling

• Spread the 1 cup Natural peanut butter on the crust and freeze about 4 hours.
• Let 48 fl oz Chocolate ice cream sit out 20 minutes to soften.
• Spread the ice cream on top of peanut butter.
• Drizzle 4 oz Hot fudge melted on top.
• Freeze until you are ready to serve. When it is time to serve, let rest on the counter 20-30 minutes before cutting.