Directions
- 1Add the coconut cream, drained cashews, maple syrup, vanilla extract, cacao powder, + salt to a high-speed blender.
- 2Blend on high until the mixture is completely silky + smooth.
- 3Pour the chocolate mixture into your ice-cream bar moulds.
- 4Transfer them to the freezer for 2 - 4 hours until they are completely firm + set.
- 5Using a bain-marie, gently melt the chopped dark chocolate + coconut oil together until glossy.
- 6Remove the bowl from the heat + stir through the chopped almonds + the raw cacao nibs.
- 7Remove your ice-cream bars from their moulds.
- 8Dip each bar into the melted chocolate mixture until fully coated, then lay them onto a tray lined with parchment paper.
- 9Place the trays back into the freezer for 15 minutes to allow the chocolate shell to snap + harden.
Ingredients
- 1 cup coconut cream, using the thick harder cream on top of the can (don’t shake the can)
- 0.75 cup raw cashews, (pre-soaked overnight)
- 0.5 cup pure maple syrup
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 0.25 cup raw cacao powder
- 0.5 teaspoon flaky sea salt
- 200 g 80% cacao dark chocolate, chopped
- 1 tablespoon virgin coconut oil
- 3 tablespoons chopped almonds
- 2 tablespoons raw cacao nibs
Equipment
high-speed blenderice-cream bar mouldsbain-marieheat-proof bowlpotparchment paper lined tray
Tips
- Use the thick harder cream on top of the coconut cream can.
- Pre-soak raw cashews overnight.
- Blend until the mixture is completely silky and smooth.
- Freeze for 2-4 hours until completely firm and set.
- Gently melt chocolate and coconut oil using a bain-marie.
- Place dipped bars back into the freezer for 15 minutes for the chocolate shell to harden.