If you're patient, you can easily whip up these vegan ice cream bars with simple ingredients! Loaded with natural sugars, healthy fats and protein, these babies are a much healthier alternative to the original bar.
For the ice cream:
3 bananas, frozen
2T coconut milk
For the date caramel:
7 Medjool dates
1/4 cup coconut milk
For everything else:
1/3 cup almonds, roasted
1/4 cup coconut oil
1/4 cup cacao powder
Take a loaf pan and cover it with parchment paper. Set aside.
In a food processor, process your ice cream ingredients until smooth. Pour the batter into the prepared pan and place in freezer for about two to four hours.
Place the dates in a bowl of hot water for about 30 minutes to soften. Once soft, drain. Clean out the food processor and add caramel ingredients. Process until smooth. (You're going for a spreadable consistency.) Place in air-tight container in fridge until ready to use.
Once the ice cream has set. spread a layer of the caramel on top of the banana ice cream. Place back in freezer for about an hour.
Chop the almonds into small pieces. Remove the pan from the freezer and top with nuts. Press the nuts into the caramel gently. Place back in freezer for at least two hours to harden.
Just before you're ready to cut the bars, prepare the chocolate. Melt the coconut oil and add the cacao powder and cayenne.
Once the ice cream is frozen solid, remove them with the parchment paper and cut into six to eight bars. Drizzle the chocolate over the bars. Place back in freezer for 30 minutes.