Tahini Coconut Ice Cream Bars
Recipe by Tina Gravalos
Ingredients
8
Time
5m
Serves
6
That’s right, we said tahini! The tahini really helps to make these extra creamy like an ice cream bar. And we’re here for that! It’s another healthy fats party over here. Coconut milk, cashews and of course the star ingredient, tahini. Made from sesame seeds, tahini is a great alternative if you can’t consume nut butters.
Dessert
Snack
Ingredients
1can
Full Fat Coconut Milk
1/4cup
Tahini
1cup
Raw Cashews
2
Pitted Medjool Dates
2Tbsp
Maple Syrup
1/4tsp
Sea Salt
1/3cup
Semi-sweet Vegan Chocolate Chunks
2Tbsp
Coconut Oil
Instructions
1
Add all ingredients, except the coconut oil and chocolate chunks, into a high-powered blender and blend until smooth.
2
Pour into your favourite popsicle moulds and freeze for 4-6 hours (overnight for best results).
3
When the ice cream bars are ready, in a small saucepan on low heat, melt coconut oil. Add the chocolate chips and continuously stir until they are melted.
4
Remove from heat and let cool for 10 minutes.
5
Line a baking sheet with parchment paper. Remove ice cream bars from moulds and spread them out on the baking sheet.
6
Get a spoon and drizzle the chocolate sauce all over them. Place back in the freezer for 5 minutes before eating them.
7
Note: To soak cashews, place them in a bowl and add enough filtered water to cover them. If possible, soak for at least 4 hours. If you’re pressed for time, soak for 30 minutes.
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More Recipes by Tina Gravalos
Tina is a Food Photographer, Recipe Developer & Holistic Nutritionist from Ontario, Canada. She is the founder of Made of Philo where she shares simple recipes with a healthier twist that anyone can whip up. Tina believes that food should be enjoyed no matter where you're at on your wellness journey.
