Paleo & Vegan Coffee Chip Ice Cream Bars
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From gutsy_baker
These vegan ice cream bars are the perfect summertime snack. This delicious recipe requires no-churning, and little hands-on work.
Want more healthy treats? Try sweet & spicy roasted almonds or quinoa & seed chocolate squares.
- Recipe Card
Recipe Card
ingredients
- 1 cup coconut cream, do not shake the can
- 1 cup raw cashews, soaked
- 1 tablespoon instant coffee granules
- 1/2 cup coconut sugar
- 1 teaspoon vanilla
- Pinch of sea salt
- 12 ounces dark chocolate chips
- 2 teaspoons coconut oil
- 1/2 cup roasted almonds, chopped
Method
Step 1
First soak the cashews so they're plump. Do not skip this! Soak in a bowl of water overnight in the fridge, or in a bowl of very hot water for 1-2 hours until soft.
Step 2
Open can of coconut cream WITHOUT shaking the can. Scoop out 1 cup of the cream top. The bottom of the can should have remaining water, discard or save for later use.
Step 3
Add the soaked cashews and coconut cream into a blender with the instant coffee, vanilla and sea salt. Blend well until fully smooth.
Step 4
Pour into silicone ice cream pop molds. Insert wooden sticks into molds.
Step 5
Place in freezer until fully frozen, about 3-4 hours, up to overnight.
Step 6
When the ice cream bars are fully frozen, pop them out and place on a piece of parchment paper.
Step 7
In a small bowl, melt chocolate chips with the coconut oil. Chop the almonds into small pieces and mix into chocolate.
Step 8
Dip and roll each ice cream bar into chocolate mixture and place on parchment. Return to freezer so chocolate sets.
Step 9
Store in freezer in an airtight container. Enjoy right from the freezer!