𝑹 𝑬 𝑪 𝑰 𝑷 𝑬 :
1/2 cup (50g) pecans
1 Tbsp (7g) coconut flour
1/4 cup (25g) raw cacao
Pinch good-quality salt
6-7 (120-140g) Soft Medjool dates
1/2 tub Vanilla ice cream
1 tub Salted caramel and chocolate chip ice chip
1. Prepare a 10-15cm square tinny lining with baking paper. Add everything except the dates to a food processor. Pulse until very small crumbs have formed.
2. Add dates (ensure you remove pips), and pulse until the mix starts to clump together (if this doesn’t happen, add more dates). Press into tin.
3. Remove ice creams from the freezer and each into a bowl. Allow to soften for 10-15 mins.
Add the vanilla ice cream and spread into an even layer, then top with salted caramel and again smooth to form a second even layer. Freezer for 2 hours*.
To serve, remove from the freezer.
Carefully run the tin under hot water (being very careful that no water goes inside and gets into the ice cream bars) for 10-20 seconds the remove the slice. Use a sharp knife to cute into desired bars.
Serve topped with optional berries, and store any extras in an air tight container in the freezer.