Fruity, naturally sweetened and super refreshing. These Vegan Ice Cream Bars are the flavour of Summer! Made from 100% natural, wholefood ingredients plus they are Vegan, Gluten Free and Refined Sugar Free!
Vegan Mango-Coconut Ice Cream Bars
For the Base:
- 1.5 cups rolled oats
- ½ cup shredded coconut
- ½ cup almonds
- 4 tbsp maple syrup
- 3 tbsp coconut oil, melted
Add all base ingredients to a blender or food processor and blend until a wet dough forms. Press firmly into a lined baking pan to create an even base layer (about 1cm thick) and place in the freezer to set while you move onto the ice cream. .
For the Ice cream:
- 1 cup cashews, soaked for 4 hours minimum (discard soaking water)
- 150g passionfruit pulp
- 2.5 cups frozen mango
- ½ cup Australia’s Own Organic Coconut Milk (@australiasown)
- ⅓ cup coconut oil, melted
- ¼ cup maple syrup
- ½ lime, juiced
Add all ice cream ingredients to a blender or food processor and blend until a smooth, thick ice cream forms. Pour over the base. Note: this recipe will make extra ice cream so make the ice-cream layer as thick as you like and keep the rest aside for another recipe (or just eat as soft serve ice cream – Yum!). Place in the freezer to set for minimum 4 hours before cutting and topping with fresh passion fruit pulp.
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