Cashew ice cream bars

Aren’t all those lovely pastel colours just so gorgeous?!

No nasty food colouring here, those colours are all from natural sources. Can you guess what the blue is?

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Nope…not blueberries. They make things purple…

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It’s red cabbage 🙂 And nope, doesn’t taste like red cabbage (which, although yummy, would be kind of gross in a sweet treat, I’d imagine!).

To make around 15 bars, I made a cashew ice cream filling using 500g cashews, 200g plain coconut yoghurt, 200g rice protein, 2 tbsp coconut oil and a little almond milk to loosen (you want it to be not too runny, but not clumpy either). Blend it all up together until smooth, adding gradually more almond milk as needed.

I then split this mixture into three. To one, I added lingonberry powder (to make it pink – you could use raspberry or strawberry powder instead), to the second I added blackcurrant powder (you could use blackberry or blueberry, or even fresh blueberries). For the third, I sliced some red cabbage and put it in a pan with a little boiling water and 1/2 tsp baking soda. I then used the drained (blue!) water and a little bit of the cabbage itself, which I blended with the ice cream mixture and a little bit more rice protein (to dry it up slightly) and a tsp or so of coconut sugar (to remove any trace of baking soda taste!).

For the base, I used around 1 cup of nuts/seeds (macadamias, brazilnuts, sunflower seeds, pumpkin seeds), 1/4 cup shredded coconut meat and 2 tbsp cacao butter. Blitz in a food processor until you have a crumbled, biscuit-y texture that sticks together when you press it with your fingers.

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Press the base down firmly into a baking dish or tray (I used a loaf tin), and layer up the filling. Freeze, slice and enjoy!

 

 

 

 

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