Caramel Cashew Ice Cream Bars

Indulge in the creamy delight of vegan and paleo-friendly Caramel Cashew Ice Cream Bars. These bars boast a luscious cashew-coconut milk ice cream base layered with a rich caramel made from dates and almond butter, all encased in a crisp coconut oil shell.

Ingredients:

• 2 cups soaked cashews
• 1 can coconut milk
• 1/2 cup maple syrup
• 1/4 cup coconut oil
• 1 tsp vanilla extract
• Pinch of salt
• 1 cup dates, soaked and pitted
• 1/4 cup almond butter
• 1/4 cup coconut cream
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract

Instructions:

In a blender, combine soaked cashews, coconut milk, maple syrup, coconut oil, vanilla extract, and a pinch of salt

Blend until smooth and creamy

Pour the mixture into ice cream molds or a lined baking dish

Freeze until solid, about 4-6 hours

Meanwhile, make the caramel layer by blending dates, almond butter, coconut cream, melted coconut oil, and vanilla extract until smooth

Once the ice cream base is firm, spread the caramel layer evenly over the top

Return to the freezer and let it set for another 2-3 hours

Once completely frozen, remove from molds or baking dish, slice into bars, and enjoy