Vegan No-Bake Ice Cream Bars
Ingredients
Base
- 1/2 cup (50g) pecans
- 1 Tbsp (7g) coconut flour
- 1/4 cup (25g) raw cacao
- Pinch good-quality salt
- 6-7 (120-140g) Soft Medjool dates
Ice cream
- 1/2 tub @sodeliciousau Vanilla ice cream
- 1 tub @sodeliciousau Salted caramel and chocolate chip ice cream
Preparation
Prepare a 10-15cm square tin by lining with baking paper. Add everything except the dates to a food processor and pulse until very small crumbs have formed.
Add dates (ensure you remove pips) and pulse until the mix starts to clump together. If this does not happen, add more dates. Press into tin.
Remove ice creams from the freezer and place each in a bowl. Allow to soften for 10-15 minutes. Add the vanilla ice cream and spread into an even layer, then top with salted caramel and smooth to form a second even layer. Freeze for 2 hours.
To serve, remove from the freezer. Carefully run the tin under hot water for 10-20 seconds, ensuring no water enters the ice cream. Remove the slice, cut into desired bars with a sharp knife, and serve topped with optional berries. Store any extras in an airtight container in the freezer.