Caramel Cashew Nice Cream Bars
Dairy-free ice cashew ice cream and gooey date caramel all bundled in chocolate. Think: snicker’s ice cream bar but super healthy!These ice cream bars are made in a pinch! This layers are made in a blender, poured into a pan or dish, stored in the freezer until frozen, then cut into bars and coated with chocolate.
Servings 12
Ingredients
Base Nice Cream Layer
- 2 cups cashews, soaked 3+ hours and drained
- 1 13.5 oz can coconut cream, full fat (solid part only) *see note below
- 1/4 cup coconut oil, melted
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
Caramel Layer
- 1 cup dates, soaked 30 minutes and drained
- 1/4 cup peanut or any other nut/seed butter
- 1/4 cup coconut oil
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons water as needed
- 1 cup roasted chopped cashews or peanuts
Chocolate Coating
- 1 1/2 cups chocolate chips
- 1 tablespoon coconut oil
Instructions
Base Nice Cream Layer
- Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.Line a 8 x 4” loaf pan with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.Place all ice cream ingredients, cashews, coconut cream, coconut oil, honey and vanilla into the food processor and process until smooth and creamy. Depending on the power of your blender this might take a few minutes. Stop blending to scrape the sides if necessary and continue to blend until very smooth. Pour the mixture into the lined pan and spread evenly with a spatula or the back of a spoon. Place in freezer while you prepare the caramel layer.
Caramel Layer
- Place dates, nut butter, coconut oil and vanilla into food processor and process adding water one tablespoon at a time as needed until smooth (some chunks are okay).Spread on top of the ice cream layer. Top with chopped cashews and press in lightly. Place in freezer until firm and set – several hours or overnight.Once set, remove bars from pan using the parchment paper handles and slice into 12 bars. Place back in freezer while you melt the chocolate coating.
Chocolate Coating
- Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.Skewer each bar or use 2 forks to hold each bar and dip into the melted chocolate, then place on a rack to dry. Dip twice for extra coating if you like.Put the bars into the freezer for at least 4 hours.Once chocolate is set and crisp, enjoy your homemade ice cream bars.