Cashew ice cream Bites

Ice cream:
1 1/2 cups cashews, soaked
for 4 hours
1 small lemon
1/2 cup maple syrup
1/4 cup coconut oil
1 tablespoon vanilla extract
Dash of sea salt
2 teaspoons maca powder or
lucama powder, optional

Chocolate sauce:
2/3 cup cacao powder
1/2 cup maple syrup
1/4 cup coconut oil

1. Combine all the ice cream ingredients in
a blender and
blend on high speed until they become
smooth. There should be absolutely no
lumps whatsoever. Scoop the ice cream
mixture onto a baking tray lined with paper
and place in the freezer. They will set in 1 to
2 hours. Clean the blender basin so you can
use it again.
2. Once the bites are set, make the
chocolate sauce by putting the ingredients
in the blender and mixing them until smooth
and whipped. Add a spoonful to each ice
cream bite. They are ready to eat! Keep
them in the freezer and they will
set even harder.

Nut Free Nougat Bars

Total time: 1 hour 35 minutes

Serves: 16


Caramel Layer

Nougat Layer

Other Ingredients

  1. Soak dates in hot water for 10 minutes; drain.
  2. In food processor, combine dates and caramel ingredients; process until thick and smooth. Remove and set aside.
  3. In food processor (no need to wash), combine oat flour and 1/3 cup of caramel mixture; process until well incorporated. (Note: Nougat should be slightly sticky so it holds together when molded.) On baking tray lined with parchment paper, firmly press mixture.
  4. Using spatula, spread remaining caramel evenly over nougat, then sprinkle sunflower and pumpkin seeds over caramel. Use fingers to press nuts into caramel layer.
  5. Freeze for 60 minutes, until firm.
  6. Remove from freezer and use sharp knife to cut bar-sized pieces. Return tray to freezer.
  7. In sauce pan over low heat, melt chocolate. Once melted, add plant-based milk and stir until well combined and creamy.
  8. Moving quickly, place one bar into melted chocolate. Use tongs to flip. Once fully coated, arrange bar on parchment-lined tray. Repeat for all bars.
  9. Refrigerate bars for 15 minutes to set.

This recipe was originally published on my Vitacost blog. Check out more recipes here

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