Vegan Paleo Superfood Ice Cream Bars
Ingredients
Crust
- 1 cup pitted medjool dates
- 2/3 cup water
- 1/2 cup coconut flour
- 1/4 cup cacao powder
- 1/2 tsp salt
Ice cream
- 2 cups raw cashews
- 1 cup coconut milk
- 1/4 cup maple syrup
- 1/2-1 tsp spirulina
- 1/2-1 tsp turmeric
- 1/2 cup blueberries, pureed
Preparation
Cover the cashews with warm water and soak for at least 30 minutes (if you don’t have a high speed blender, you will need to soak them for at least a few hours).
Blend the dates and water.
In a bowl, combine the coconut flour, cacao powder, and salt. Stir.
Add the date paste and mix to form a sticky dough. If it’s too dry/crumbly add a few tablespoons of water.
Press into the bottom of a pan or dish lined with parchment paper or plastic wrap (used a 9×6″ tupperware). Set aside.
Blend the soaked and drained cashews, milk, and maple syrup until very smooth and creamy.
Divide into 3 bowls. Mix the spirulina into one, turmeric into another, and blueberry puree into the last. Add more or less to reach desired color.
Spoon or dollop the colors on top of the crust and swirl with the back of a spoon or a straw.
Freeze overnight.
Once frozen, cut into bars and top with melted chocolate if desired.
