With Spring treating us to some decent weather (a few days at least), it’s time to get in the mood for summer flavours and foods. And what do we crave when we enjoy sunshine and warmer temperatures? Ice cream!
Layered Chocolate & Caramel Ice Cream Bars
These layered bars make a super tasty frozen treat to cool down, and what’s more, they are secretly quite healthy too!
- For The Base
- 2 tbsp almond butter
- 2 tbsp coconut oil
- 2 tbsp maple syrup
- 45g rolled oats - can use gluten free oats
- For The Caramel Layer
- 3 tbsp almond butter
- 1 tbsp coconut butter
- 2 tbsp coconut nectar
- 1 tsp vanilla extract
- 2 tbsp coconut or almond flour
- 1 tbsp maca or lucuma powder (optional)
- For The Chocolate Topping
- 1 large overripe banana
- 2 tbsp melted coconut oil
- 3 tbsp cacao powder
- Cacao nibs and melted dark chocolate, to decorate
First make the base – Gently melt the coconut oil, maple syrup and almond butter in a pan, then remove from the heat and stir in the oats and cacao powder so the mixture comes together. Press into a lined rectangular tin (I used a tupperware box!). Freeze while you make the caramel layer.
Next make the caramel layer – Gently melt the almond butter, coconut oil and coconut nectar in a small pan. Remove from the heat and stir in the vanilla, almond or coconut flour and maca/lucuma (if using). Now spread this in an even layer over the base. Return to the freezer while you make the topping.
Finally, the chocolate topping – Simply place the banana, melted coconut oil and cacao powder into your Ninja Kitchen Auto IQ and whizz up until smooth. Pour over the caramel then return to the freezer for at least 4 hours to set.
When you’re ready to serve, remove the tub/tin from the freezer 10 minutes beforehand, then carefully remove. Slice into bars, drizzle over the melted chocolate then scatter over cacao nibs. Now devour!
Remaining slices can be kept in the freezer for up to 1 month.