"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!"
Chocolate Covered Cashew-Date Nice Cream Bars
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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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Details
Prep time 20mins
Serves or Makes: 4 bars
Recipe
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
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.