Chocolate Covered Cashew-Date Nice Cream Bars recipe

Chocolate Covered Cashew-Date Nice Cream BarsThey’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!Recipe Intro From feedfeed

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RecipePrep time 20 minutesYield: Serves or Makes 4 bars For the Nice Cream

Ingredients

0 3/4 cup pitted medjool dates
0 1/2 cup cashews, soaked in water for 2 hours then drained
tablespoons natural peanut butter
tablespoons coconut oil
tablespoons rice malt syrup
ripe banana
0 1/2 teaspoon salt

For the Chocolate Shell

Ingredients

0 3/4 cup chopped dark chocolate
teaspoon coconut oil

Method

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.