By plantbaes
Vegan Raspberry Ice-Cream Bars
7 steps
Prep:45min
Delight in these Vegan Raspberry Ice-Cream Bars, a healthier dessert option that's surprisingly easy to make with a delicious almond butter center.
Updated at: Mon, 09 Dec 2024 04:34:06 GMT
Nutrition balance score
Good
Glycemic Index
33
Low
Glycemic Load
8
Low
Nutrition per serving
Calories303.6 kcal (15%)
Total Fat21.2 g (30%)
Carbs25 g (10%)
Sugars15.3 g (17%)
Protein6.6 g (13%)
Sodium38.1 mg (2%)
Fiber3.8 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Cover the cashews in boiling water and let them soak for at least 30 minutes, or overnight. Drain them afterwards.
Step 2
In a blender, combine the soaked cashews, lemon juice, 1 tbsp of maple syrup, coconut yogurt, vanilla extract, coconut oil, and frozen raspberries. Blend until the mixture is perfectly smooth.
Step 3
In a separate bowl, mix the almond butter and 1.5 tbsp of maple syrup.
Step 4
Insert a wooden stick into your ice cream mold. Pour the raspberry filling halfway into the mold. Add about 1 tbsp of the almond butter mix along the stick (this will keep it from submerging) and cover with the rest of the raspberry filling.
Step 5
Freeze the mixture for a minimum of 3 hours. This duration may vary depending on how cold your freezer is.
Step 6
Melt the chocolate in the microwave for 20 seconds at a time, stirring in between until the chocolate is completely melted.
Step 7
Drizzle the melted chocolate on top of your ice cream bar (or dunk the ice cream centers into it) and top with chopped almonds. Enjoy your Vegan Raspberry Ice-Cream Bars.
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