Crunchy, creamy, sweet and savory all come together in one delicious bite with these Infinite Coconut vegan ice cream bars – they will satisfy your hunger and a craving for something special, too.
Ingredients:
- 1/2 cup unsweetened coconut flakes or shredded coconut
- 2 cups chopped cashews
- 1/4 cup hemp seeds
- 1/4 cup pumpkin seeds
- 3 tbsp coconut oil
- 1/3 cup agave syrup
- 1 tsp turmeric powder
- 1 tsp chili powder
- 1/2 tsp fine sea salt
- 4 Infinite Coconut Bliss Bars
(Use organic ingredients whenever possible!)
Directions:
- Preheat oven to 325°F. Line rimmed baking sheet with parchment paper. In bowl, toss together coconut, cashews, hemp seeds and pumpkin seeds.
- In small saucepan, heat coconut oil, agave, turmeric, chili powder and salt over medium heat for about 5 minutes or until just boiling; pour over cashew mixture and toss to coat.
- Transfer to prepared pan, spreading out to edges in single layer. Bake, stirring twice, for about 30 minutes or until crunchy and golden brown. Let cool for 10 minutes.
- Remove bars from freezer; let stand at room temperature for 5 minutes. Unwrap and dip all sides of each bar in cashew mixture, pressing gently to ensure that mixture sticks. Freeze for 20 minutes before serving.
Tip:
Sprinkle any leftover savory turmeric cashew crunch mixture over scoops of any Coconut Bliss flavor for a fun, quick dessert.
Nutrition Facts - Per 1 bar
- Calories - 840
- Fat - 61g
- Saturated Fat - 31g
- Cholesterol - 0mg
- Sodium - 340mg
- Carbohydrate - 57g
- Fiber - 5g
- Sugars - 33g
- Protein - 17g
