Ingredients
- 1 3/4 cups Coconut Cream *
- 1/2 cup Cashew Butter *
- 1/3 cup Pure Maple Syrup *
- 2 tsp Pure Vanilla Extract
- 1 1/2 cup Dark Chocolate Chips
- 2 Tbsp Coconut Oil
- 1 Tbsp Pure Maple Syrup
- 1/2 cup Coconut Flakes Unsweetened, * optional for crunch version
Instructions
- Use a hand or stand mixer to whip cream, cashew butter, syrup, and vanilla together
- Pour into 8x8 pan lined with parchment paper
- Freeze at least 5 hours or overnight
- Cut into 9 squares
- Melt chocolate and coconut oil together, then stir in syrup
- Dip your ice cream squares into chocolate with a fork, then place on parchment paper lined baking sheet
- Place back in the freezer 10min or so until chocolate is hard
- *for crunch version, lightly smash corn flake type cereal (I used coconut flakes in corn flake shape) and mix into melted chocolate, then dip ice cream squares into that mixture and coat the whole bar before placing on parchment paper
- Enjoy!
- Store leftovers in the freezer and let come to room temp for 5ish min before enjoying
Notes
Can replace some of the coconut cream with more cashew butter, or full fat yogurt (soy, coconut, cashew, or greek). can replace the cashew butter for peanut butter or keep it nut free with sunbutter **coconut cream is just the thick creamy part within the can. Do not use the water in the can here.