Raspberry Coconut Ice Cream Brownie Bars
MAKES 6 BARS | PER SERVING: 272 CALORIES | 5G PROTEIN | 24.8G CARBS | 19.3G FAT
Love ice cream? Love brownies? Two of my all-time favourite desserts are combined here in these delicious ice cream brownie bars. They make the best sweet treat on a warm day and they’re fun to eat too. Finger food at its finest.
80g raw unsalted almonds
75g raw pecans
35g raw cacao powder
130g dates, pitted and soaked in hot water for 20 minutes to soften
1 tsp vanilla extract
2½ tbsp coconut oil, melted
FOR THE RASPBERRY COCONUT ICE CREAM:
1 x 400ml tin of full-fat coconut milk, chilled overnight in the fridge
60g fresh raspberries
3 tbsp coconut oil, melted
1 tbsp pure maple syrup or honey
2 tsp vanilla extract or powder
1 Place the almonds, pecans and cacao powder in a food processor and blend until a crumbly mixture forms. Transfer to a mixing bowl.
2 Place the soaked and drained dates and vanilla in the food processor and blend until smooth. Stop to scrape down the sides and use a splash of warm water to help it blend if necessary. Add the nut and cacao mixture and the melted coconut oil and pulse to combine until the mixture forms a thick, clumpy dough.
3 Line two loaf tins with non-stick baking paper. Divide the brownie mixture in half and pack the base of each tin with half of the mixture. Press down firmly to form a thin, even layer. Place the tins in the freezer to set for 20–30 minutes.
4 To make the ice cream, carefully open the tin of chilled coconut cream without shaking it. The thick coconut cream should have separated from the water. Spoon the coconut cream into a blender or food processor. Add the raspberries, melted coconut oil, maple syrup and vanilla to the coconut cream and blend on high until a smooth ice cream forms.
5 Remove the two brownie tins from the freezer. Spoon the ice cream on top of one of the brownie layers, smoothing it across the top with a spatula. Carefully lift the second layer of brownie out of the tin, peel off the paper and place the brownie on top of the ice cream layer, pressing down very gently.
6 Place it back in the freezer to set for 20 minutes, then remove and slice into bars using a sharp knife. Serve chilled. Any leftovers can be stored in an airtight container in the fridge for two days, but the bars are best eaten on the day that they’re made.