• Place the can of coconut cream in the fridge or freezer for at least 1-2 hours before making these ice cream bars to allow coconut cream to separate.

  You can make these bars in popsicle moulds or line an 8 x 8-inch baking pan or similar sized dish with parchment paper, making sure all sides and bottom are covered so that the liquid can't run underneath the paper. Or use a silicon baking pan.

  When ready to make the ice cream bars, 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.

  Add all of the ice-cream ingredients – blanched almonds, coconut cream, honey, protein powder, nut butter, coconut oil and vanilla to a food processor and process until completely smooth and creamy.

  Pour the ice cream mixture into the lined baking pan and freeze for 2 hours.

Caramel Layer

• Place dates, coconut milk, honey, almond butter and vanilla into a food processor and process until smooth and creamy.Some lumps left from the dates are fine.

  You can adjust the consistency by adding more coconut milk if it is too thick to pour easily.

  Take the baking pan out of the freezer and spoon the caramel on top of the ice cream layer. Use a spatula or back of a spoon to spread the caramel out in an even layer. Place back in the freezer until completely set (4 hours or overnight if possible).

  Remove the ice cream slab from the baking pan and cut it into 10 bars (or more smaller squares). Set the bars on a tray or board lined with parchment paper and place them back in the freezer to prevent them from melting while you prepare the chocolate coating.

Chocolate Coating

• Place chocolate chips and coconut oil in tall glass (for easier dunking) 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.

  Once melted, insert 2 cocktail sticks into each ice cream bar (or use two forks) and get a sheet of parchment paper ready to sit them on. Dip the ice cream bars in the chocolate (either fully or just half) and set them on the parchment paper to set. You will need to use a spoon to help coat the last few bars as the chocolate will not be deep enough to cover the entire bar.

  TIP: For the best results, leave the ice cream bars in the freezer until the very last second and take each bar out individually to coat/dip them in chocolate. The more frozen the bars are - the easier this step will be.

  These ice creams will store in the freezer in an airtight container for up to 3 months.