Coconut Carmel Ice Cream Bar Recipe

dairy free : gluten free : grain free : refined sugar free : paleo : vegan

Coconut Caramel Ice Cream Bars

INGREDIENTS

13.5 fl oz coconut cream (shake vigorously in the can, then chill until firm)

1 tbsp vanilla extract

2 tbsp raw honey (or amber maple syrup)

Tiny pinch flaky sea salt - I love SALTERY's Duxbury Salt!

1 cup creamy cashew caramel

2.5 cups chocolate chips - I love Hu Kitchen's paleo baking chips!

METHOD

Combine the coconut cream, vanilla extract, honey and a tiny pinch of sea salt in a mixing bowl

Mix on medium high for about 30 seconds until loose peaks begin to form

Pour the coconut cream mixture into 12 silicone molds

Divide the cashew caramel evenly between each mold

Swirl the cashew caramel into the cashew cream in with a chopstick

(If you are making pops instead of bars, add your popsicle sticks to the molds at this step)

Freeze until each pop is frozen completely

Melt the chocolate chips in a double boiler, whisking until smooth

Using a fork (or holding by the stick) dip each ice cream bar into the chocolate, making sure to coat the entire surface area of the bar

Allow the excess chocolate to drip away before transferring to a wax paper lined sheet pan

Freeze on the lined sheet pan for at least 1 hour before enjoying