Vegan Ice Cream Bars

Ingredients

For The Vanilla Ice Cream Bars

• ½ cup raw cashews
• 1 can full-fat coconut milk 
• 1 can lite coconut milk 
• 2–3 tablespoons Kevala Organic Coconut Nectar
• 1 tsp pure vanilla extract
• ¼ tsp Kevala Himalayan Pink Salt

For The Chocolate Shell Coating

• ½ cup Kevala Coconut Oil melted
• ½ cup Kevala Organic Coconut Nectar
• ½ cup unsweetened cocoa powder

Optional

• Any toppings you like (roasted almonds, nuts, buckwheat, etc)

Instructions

1. Soak the cashews one night before and refrigerate the full fat coconut milk
2. The next day, drain and rinse the cashews then add them in a blender with half of the can of the lite coconut milk. Start blending and in-between add the remaining lite coconut milk. Blend until smooth.
3. Take the can of full fat coconut milk and place it upside down. Open it and let out the coconut juice and just leave the coconut fat in the can.
4. Place the coconut fat in the blender along with coconut nectar, vanilla, and salt. Blend until smooth.
5. Pour the mixture into a popsicle mold then insert popsicle sticks
6. Freeze for 6-8 hours.
7. Have ready a baking pan with parchment paper, remove the popsicles from the mold and place them on the baking pan. Put them in the freezer for 1 hour
8. Just 10 minutes before the bars are done, start preparing the coating. Place coconut oil, coconut nectar, and cocoa powder into a bowl and mix until thickened and smooth, add the toppings if you have any and mix.
9. Once the bars are done, prepare a sheet of parchment paper, take the bars out of the freezer and pour the coating on top of them with a spoon. Once done, place them on the empty parchment paper.
10. If at this point the bars are starting to melt, freeze them for another 30 minutes before serving.
11. Enjoy!