Perfect Sunday treat 😋
Vegan & Paleo Superfood Ice cream bars.
1 cup (~180g) pitted medjool dates
2/3 cup water
1/2 cup (60g) coconut flour
1/4 cup (20g) cacao powder
1/2 tsp salt
2 cups (240g) raw cashews
1 cup (240g) coconut milk*
1/4 cup (80g) maple syrup
1/2-1 tsp spirulina
1/2-1 tsp turmeric
1/2 cup blueberries, pureed
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/dish lined with parchment paper or plastic wrap (I 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/less to reach desired color.
Spoon/dollop the colors on top of the crust and swirl with the back of a spoon or a straw.
Once frozen, cut into bars and top with melted chocolate if desired.
Enjoy! Keep leftovers in the freezer!