Paleo Cashew Ice Cream Bars
If you haven't tried our Paleo Cashew Cheesecake Bars, consider these it's equally delicious twin. Instead of berries and lemon, I added some fresh lime to the base for a fresh summer take on these creamy dreamy "ice cream" bars - an easy raw snack. The cream is made with just cashews, coconut, and a little organic neem honey or organic Himalayan honey - how much more simple could it get? These paleo snacks will be a new summer staple.
Here's how to make it
A silicon candy mold, or small muffin tin
1.5 Cups raw cashews (soaked in water for 1 hour)
1/4 Cup coconut cream (the solids from a can of coconut milk)
Water to thin
juice from 1/2 - 1 full lime (taste as mixing to adjust the amount you add)
1 Tbsp coconut oil
10 small-med pitted dates (soaked in water for 1 hour)
2/3 Cup Lark Ellen Granola or granola of choice
1. Begin by adding the granola to a food processor, and chopping into a coarse grind. Add to a small bowl.
2. Pulse the soaked dates in a food processor after draining from the water, and chop into fine pieces, almost a paste.
3. Mix the granola and date together to form somewhat of a dough. Divide the mixture into 6 or 8 even scoops and press into a flat layer in your mold. This will be the crust.
4. Add cashews to a blender with 1/4 cup coconut cream, 2 Tbsp water, and blend. Add some lime juice here to give it some fresh summer flavor. Omit if desired. Blend until a thick but creamy consistency is achieved, then scoop into a small bowl. (You may need to add more liquid if the mixture is not blending well.)
5. Melt 1 Tbsp coconut oil over low heat then add to the mixture. Stir well.
6. Add honey, 1 Tbsp at a time, until desired sweetness is achieved. Pour evenly into the molds over the crust layer. I used about 2 Tbsp per bar for the 6 mold I have. I poured the rest into candy molds, to make bites of "just the filling."
7. Freeze for 2-3 hours, carefully pop out of the molds, and serve. I like to let them melt for a few minutes before eating. Freeze when not eating.