Raw Caramel Ice Cream Bites

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servings: 16-20 depending on size   // prep time: 15 minutes, freezer time 1 hour.


Ingredients

Base

  • 2 cups almond meal
  • 1 cup shredded coconut
  • 1/3 cup raw honey*
  • 1/4 cup coconut oil
  • 1 tsp vanilla essence 
  • sprinkle of sea salt

Filling

  • 400ml coconut cream
  • 1/2 cup natural almond, peanut or macadamia butter
  • 1/4 cup raw honey
  • 1/4 cup raw peanuts or any nuts ( I choose ones suitable for the nut butter used)
  • 1 tsp vanilla extract
  • pinch sea salt

Topping

 

Method:

    1. Blend all base ingredients together and press into a rectangular baking tray lined with baking paper. If it looks to dry add a little more honey to bind or coconut oil. Place in the freezer to set whilst making the filling.

    2. Mix all filling ingredients in a bowl until combined. Pour on top of the set base and put back in the freezer. Make sure filling is completely set before pouring the chocolate over it in the next step!

    3. Melt dark chocolate in a saucepan on a low heat, stirring continuously or make my chocolate coating by mixing the cacao, coconut oil and honey until dissolved and combined. Once melted pour over the filling layer and return back to the freezer to set for at least 30 minutes. 

    Store in the freezer for up to 3 months, enjoy!

     

    Note: you can substitute pure maple syrup for the raw honey to make it vegan

    If you received this recipe through my mailing list, all I have done is increased the base ingredients to make the base thicker and balance out the flavour. Enjoy

     

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