Chocolate Covered Cashew-Date Nice Cream Bars by panaceas_pantry | Quick & Easy Recipe | The Feedfeed
Chocolate Covered Cashew-Date Nice Cream Bars
"They’re here! Salted date, cashew and banana magnums, raw style! I promise, this recipe is KILLER! They’re perfectly soft straight from the freezer (no defrosting time, unlike many vegan ice creams), and will be a family pleaser. If you wanna boost them with plant medicine, I recommend adding reishi powder to the chocolate!"
-- @panaceas_pantry
A Note from Feedfeed

Cool off with these date and cashew-based ice cream bars! If you don’t have ice pop molds, try making these in a silicone ice cube tray for bite-size nice cream bon bons.

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Prep time 20mins
Serves or Makes: 4 bars


For the Nice Cream

  • 3/ 4 cup pitted medjool dates
  • 1/ 2 cup cashews, soaked in water for 2 hours then drained
  • 2 tablespoons natural peanut butter
  • 2 tablespoons coconut oil
  • 2 tablespoons rice malt syrup
  • 1 ripe banana
  • 1/ 2 teaspoon salt

For the Chocolate Shell

  • 3/ 4 cup chopped dark chocolate
  • 1 teaspoon coconut oil


  • Step 1

    Combine all ingredients for the Nice Cream in a high-speed blender and blitz until very smooth. Spoon the mixture into desired ice cream molds and insert a popsicle stick into the center of each ice cream pop. Freezer for a minimum of 4 hours.

  • Step 2

    Once pops are completely frozen, melt dark chocolate in a heat-proof bowl over simmering water. Mix in coconut oil. Remove melted chocolate from heat.

  • Step 3

    Prepare a baking sheet lined with parchment paper. Remove ice cream pops from the molds, then dip into melted chocolate, setting them on the parchment-lined baking tray. Transfer back to the freezer to set.

  • Step 4

    Once set, store in an airtight container in the freezer. Eat straight from the freezer. No need to defrost.