Caramel Cashew Ice Cream Bars
Creamy, no-bake vanilla cashew bars that can be transformed into ice cream bars with a caramel twist, perfect for satisfying your sweet tooth without turning on the oven.
Servings: 12 bars
Calories: 180kcal
Ingredients
For the cashew filling
- 2 cups raw cashews Soaked for 6-8 hours or simmered in hot water for 15 minutes.
- 1 teaspoon vanilla extract Or use vanilla bean paste for a special flavor.
- 1/4 cup maple syrup Can substitute with honey or agave.
- 1/4 cup coconut oil Use refined if you prefer a neutral flavor.
- a pinch salt Enhances flavor.
For the crust
- 1 cup dates Pitted, or substitute with crushed cookies and melted butter.
- 1/2 cup nuts (almonds, pecans, or walnuts) Chopped, for the crust.
For the caramel topping
- 1/2 cup caramel sauce Use date caramel or melted caramel for a drizzle.
Instructions
Preparation
- Soak the cashews until soft (6 to 8 hours), or simmer in hot water for 15 minutes.
- In a food processor, blend dates and nuts into a crust mixture.
- Press the crust mixture into a lined pan to form the base.
- Blend the soaked cashews, vanilla, maple syrup, coconut oil, and salt until smooth and creamy.
- Pour the cashew filling over the crust and spread it evenly.
- Chill in the refrigerator for at least 6 hours or in the freezer for 3-4 hours until firm.
- For the caramel twist, drizzle the caramel sauce over the top and freeze for an additional 20-30 minutes.
Serving
- Slice the bars into squares and serve straight from the freezer for a creamy texture.
Notes
These bars are perfect for make-ahead desserts and can be stored in the fridge for up to 5 days or in the freezer for about 2 months. Wrap individual bars to prevent freezer odors.