Strawberry Jam Caramel Bars

1) Strawberry Jam: Heat 1 cup strawberries (fresh or frozen) with the juice of 1/2 lemon until they soft them. Blend them with 1 tbsp maple syrup and then add 1 tbsp chia seeds and set aside.

2) Biscuit layer: Mix 2 cups almond flour, 1/4 cup almond butter, 2 tbsp maple syrup, 3 tbsp coconut oil & 3 tbsp almond milk + 1 tsp vanilla. Spread onto pan covered with parchment paper. Refrigerate.

Caramel: Soak 1 cup of dates in boiling water for 10 minutes, then blend with 1/2 cup canned coconut milk and 1 tbsp almond butter + 1 tsp vanilla.

Pour the caramel on top of the biscuit crust, freeze for 15 minutes then pour the jam on top.

Freeze for 1 hour then slice and dip into melted chocolate. Freeze for 10 minutes for the chocolate to set.

Caramel crunch ice cream

Ingredients

1 cup dates

200 ml full cream coconut milk

2 tbsp almond butter

Handful of granola or 2 cookies

Method

Soak the dates in boiling water for few minutes until they soften.

Then blend with the coconut milk and the almond butter.

Pour into ice cream moulds.

Top with granola chunks or pieces of cookies.

Freeze for 1 hour. Remove from moulds.

Drizzle melted chocolate on the front side.

1 2 … 23
Blog at WordPress.com.