Blackcurrant Banana Ice-Cream Bars

• Vegan
• Gluten free

• Produce

  • 2 Banana, frozen
  • 30 g Blackberry, powder

• Refrigerated

  • 140 g Almond milk

• Breakfast Foods

  • 50 g Rolled oats

• Condiments

  • 170 g Agave
  • 25 g Almond butter

• Baking & Spices

  • 2 tsp Vanilla

• Oils & Vinegars

  • 65 g Coconut oil

• Nuts & Seeds

  • 100 g Almonds
  • 60 g Cashews, raw
  • 120 g Cashews

Found on honeyandfigskitchen.com

Description

Ingredients

• 100 grams almonds
• 50 grams rolled oats
• 60 grams agave syrup
• 25 grams almond butter
• 60 grams raw cashews
• 1 frozen banana
• 50 grams agave syrup
• 65 grams coconut oil
• 50 grams almond milk
• 30 grams blackberry powder
• 1 tsp. vanilla extract
• 120 grams cashews
• 1 frozen banana
• 60 grams agave syrup
• 90 grams almond milk
• 1 tsp. vanilla extract

Directions

• Blend almonds until reduced to flour Add the agave and PB and pulse again until combined Add the oats and pulse until fully mixed Line a small rectangular pan with parchment paper and press the crust into it Chill in the freezer until next layer is ready.
• Soak the cashews overnight Blend the soaked cashews + the agave syrup until smooth and creamy Add melted coconut oil and vanilla and pulse until smooth Add the frozen banana and pulse again Add milk and blackberry powder and pulse until smooth and creamy Spread mixture on top of the crust and freeze for 2-3 hours.
• Soak cashews overnight Blend soaked cashews + agave syrup Add melted coconut oil and vanilla and pulse Add the frozen banana and pilse again Add milk and pulse until creamy Spread mixture on top of the blackberry mixture and chill for 5-6 hours before eating. These bars must be kept in the freezer and can be eaten straight-away without de-frosting.