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–+ servings
Total Time :1 hour
Servings: 8
  • Ice cream bar molds with sticks
  • Small saucepan
  • Blender
  • Mixing spoon

INGREDIENTS
 

  • 7 ounces/200 grams dark chocolate, melted for dipping

Blueberry layer:

  • 1/2 cup/75 grams frozen blueberries
  • 1 teaspoon chia seeds
  • 2 teaspoons maple or sugar
  • 2 tablespoons lemon juice

Cashew layer:

  • 1 cup/140 grams cashews, soaked in boiling water for at least 30 minutes
  • 1 cup/240 milliliters coconut cream
  • 3 tablespoons maple or sugar
  • 1 teaspoon vanilla extract

INSTRUCTIONS

  • Place the frozen blueberries, chia seeds, honey, and lemon juice in a small saucepan. Bring to a gentle boil over medium heat, mashing the fruit as it cooks until the mixture is smooth and uniform. Pour the blueberry mixture into ice cream bar molds, filling each cavity about one-third full. Transfer to the freezer to set.
  • Drain the soaked cashews and transfer to a blender. Add the coconut cream, honey, and vanilla extract. Blend until completely smooth, scraping down the sides of the blender as needed. Pour the cashew mixture evenly over the frozen blueberry layer in the molds. Freeze until solid, at least 4 hours or overnight.
  • Melt the chocolate in a microwave-safe bowl in 20-second intervals, stirring after each, or over a double boiler. Remove the frozen bars from the molds and dip each one into the melted chocolate, allowing excess to drip off. Place the coated bars on a parchment-lined tray and let sit until the chocolate hardens. Store in the freezer until ready to serve.