Espresso Dark Chocolate Ice Cream Bars

Espresso Dark Chocolate Ice Cream Bars

These espresso ice cream bars made with a raw brownie chocolate base may be the best thing I’ve ever made.

All that is required is 10 ingredients that I would bet you probably already have in your pantry. You’ll need a food processor or a blender to create the base and the filling. The result is a creamy, dreamy, coffee infused ice cream bar that tastes like a coffee lovers heaven.

Let’s begin.

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To create a good raw vegan dessert base, you need a mix of a few key ingredients.

Firstly, you need nuts, such as almonds, walnuts, hazelnuts, macadamias, cashews, or seeds if you have a nut allergy. You will need a binder to keep things sticking together, usually oats or oat flour in combination with a nut butter, like peanut butter or almond butter. I like to use both oat flour and peanut butter. Lastly, you will need a sweetener. I use maple syrup because I love the taste, but others include dates, rice malt syrup and agave. Any extras added are for taste and texture, such as cacao powder, coconut, etc.

A popular combination is dates, oats and peanut butter. I like to blend the oats to create a fine mill as oat flour, to achieve a seamless base without whole oat chunks.

For the espresso cream filling, we are using soaked cashews (soaked overnight), coconut cream and instant coffee powder for the espresso flavor.

I highly recommend you soak the cashews overnight because this will greatly improve the creaminess of the ice cream, but if you’re in a pinch for time, you can soak the cashews for 4-6 hours in boiling water. For the coconut cream, we are using the condensed cream that sits on top of the liquid in the can and only half the liquid. Be sure not to empty the entire jar into your blender, as this may cause your ice cream filling to be too watery.

Espresso Ice Cream Bars

Ingredients

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BROWNIE BASE:
handful of almonds
2 tbsp cacao powder
1/2 cup oat flour
2 tbsp peanut butter
2 tbsp maple syrup
blend, pat down on a parchment lined pan and freeze

ESPRESSO FILLING:
1/2 cup cashews, soaked overnight
1 can coconut cream (use the condensed cream on top and half the liquid)
2 tbsp instant coffee powder
1/4 tsp vanilla extract
4 tbsp maple syrup
blend, pour on top of base, evenly distribute and freeze overnight

top with melted chocolate (let freeze for couple hours), coconut chips and edible flowers

WHAT DID YOU THINK?

Tag @theveganspell in your photos if you recreate this recipe, leave a comment below and let me know what you thought!