Dairy-Free Strawberry Shortcake Bars
Ingredients
Ice cream base
- 1 cup canned coconut cream (chilled and unshaken, use thick white cream only, discard liquid; brands can taste different, I use Thai Kitchen)
- 1/3 cup maple syrup
- 2 teaspoons vanilla
- 1 tablespoon salted cashew butter
Crumb coating
- 3/4 cup gluten-free or regular vanilla cookie crumbs (I used Partake birthday cake cookies or Catalina Crunch vanilla sandwich cookies)
- 1/2 cup freeze-dried strawberries
- 1 tablespoon coconut oil, melted
Preparation
Blend the ice cream base ingredients together until smooth.
Pour the mixture into silicone ice cream molds.
Freeze overnight for 6-8 hours.
Let the bars thaw for 3-12 minutes depending on room temperature before coating.
In a blender or food processor, pulse the cookies a few times until small crumbs form.
Pour half of the crumb mixture onto a plate.
Add the freeze-dried strawberries to the blender and pulse until a fine crumb forms.
Pour the strawberry mixture onto the plate with the cookie crumbs and mix together.
Pour the melted coconut oil on top and mix with hands until all crumbs are evenly coated.
Place the thawed bar into the crumbs, pressing gently with hands and flipping as needed.
If the coating is not sticking, thaw the bar a bit more but not too long to avoid breaking or extended refreezing time.
Place the coated bars on a wax paper-lined tray and freeze for 20-30 minutes or until firm.
Tips
Hope you enjoy!
Different brands of coconut cream may vary in taste, so choose one you prefer.
