Nice Cream Bars with Chocolate-Macadamia Crust

Ingredients:
Crust
1 ½ cups raw unsalted macadamia nuts
1 cup unsweetened shredded coconut
3 tbsp cocoa powder
Pinch of salt
3 tbsp melted coconut oil
2 tbsp maple syrup

Nice Cream
1½ cups raw unsalted cashews, soaked in hot water for at least an hour
1/4 cup Oregon frozen blackberries
1 can full fat coconut milk (15 oz.)
3 tablespoons coconut oil, melted
½ cup maple syrup
1 tsp vanilla extract
Juice of 1 lemon
Pinch of salt

Jam
1 1/2 cups Oregon frozen blackberries
1 1/2 tablespoons lemon juice, from half a lemon
1 to 2 tablespoons maple syrup
1 tablespoon cornstarch
Pinch of salt

 

Directions:
In the bowl of a food processor, combine the macadamia nuts, coconut, cocoa powder, and salt and pulse until finely chopped and combined. Add the coconut oil and maple syrup and pulse until the crust sticks together when squeezed into a ball.

Press the crust into an 8x8 pan lined with parchment paper. Place the pan in the freezer for at least 15 minutes.

For the jam, in a small saucepan over medium heat, combine the blackberries and lemon juice. Smash the fruit using the back of a fork as the mixture begins to boil, about 3 to 5 minutes.
Sweeten the mashed fruit with 1 to 2 tablespoons of maple syrup, to your liking. Remove from the heat and let the jam set for about 5 minutes to thicken. Cool completely.

For the nice cream, add blackberries, cashews, coconut milk, coconut oil, maple syrup, vanilla extract, lemon juice, and sea salt to a high-speed blender and blend until creamy and smooth. 

Pour the ice cream mixture onto the frozen crust. Add dollops of jam and swirl with a rubber spatula. Transfer to freezer overnight or until firm. Let thaw for at least 30 minutes before serving.