Cookie Dough Nicecream Bars
Ingredients
- 1/2 cup medjool dates, soaked
- 2 1/4 cups oat flour
- 1/4 cup tahini
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- 1/2 tsp sea salt
- 3/4 cup dairy-free chocolate chips
- 1 tbsp coconut oil
- 2 pints Banana Nicecream
Preparation
Place the dates (soaked for at least 10 minutes) into a blender or food processor, and pulse until a sticky ball starts to form.
Add in the flour, tahini, maple syrup, vanilla and salt. Blend until combined. If the dough is too dry you can add in a teaspoon of non-dairy milk. Mix in 1/2 cup chocolate chips by hand.
Line loaf pan with parchment paper. Spread the dough into loaf pan and smooth out evenly. Freeze for 20 minutes to set.
Scoop Nicecream on top of cookie dough. Freeze for 3 hours or until the Nicecream is set.
Melt the leftover chocolate chips and coconut oil in microwave in 30 seconds spurts and drizzle on top.
Remove bars from pan and serve immediately; freeze leftovers if you have any.