Description
These raw, plant-based ice cream bars are a luscious, nutrient-dense treat that redefines indulgence. Combining a chewy date-pecan base with a velvety vanilla cashew-coconut filling and a rich date-caramel topping, these bars offer a perfect harmony of textures. Free from refined sugars and dairy, they are naturally sweetened and incredibly satisfying. Perfect for planning ahead, these bars live in your freezer, ready to provide a wholesome, soul-soothing dessert experience whenever you need a touch of sweetness.
Ingredients
For the Cashew Coconut Base:
1 pack Sol-Ti Coconut Cashew Supermix
1/2 cup raw pecans
11–12 Medjool dates, pitted and soft
For the Vanilla Ice Cream Filling:
1 1/2 cups raw cashews, soaked for 4 hours
1/3 cup coconut cream
For the Caramel Topping:
1 cup Medjool dates, pitted
1/4 cup almond milk or water
1/4 cup toasted pecans for garnish
Instructions
Prepare the base by pulsing the Supermix, pecans, and dates in a food processor until it forms a sticky dough.
Press the base mixture firmly into the bottom of a parchment-lined square baking pan.
For the filling, blend the soaked cashews and coconut cream until completely smooth and creamy, then spread evenly over the base.
Freeze the pan for at least 2 hours until the filling is firm.
Prepare the caramel by blending the dates and almond milk until smooth, adding more liquid if necessary to reach a spreadable consistency.
Spread the caramel over the frozen filling and sprinkle with the toasted pecans.
Freeze for an additional hour before slicing into squares to serve.
Notes
Keep these bars stored in the freezer at all times for the best texture. If they become too hard, let them sit at room temperature for 5-10 minutes before eating. You can toast the pecans lightly in a dry pan for extra flavor.
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 18g
- Sodium: 15mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg