Almond Joy Coconut Ice Cream Bars
User Reviews
5
Almond Joy Coconut Ice Cream Bars
Description
This recipe begins by creating a crust from raw almonds ground with chopped dates and cocoa powder, combined with a splash of water to form a crumbly, pliable base pressed thinly into a parchment-lined pan and frozen to firm. The topping involves beating partially thawed coconut ice cream until smooth and fluffy, then spreading it evenly over the crust and freezing for several hours to set firmly.
Once frozen, the ice cream block is cut into bars, each garnished with a whole almond and returned to the freezer to chill further. These bars combine the nutty, slightly sweet crust with the creamy, tropical flavors of coconut ice cream. A final drizzle or coating of dark chocolate would add a rich finish noted in the instructions.
Using parchment with overhang helps to lift the bars from the pan easily. Freezing times are important to achieve firm texture. This dessert requires patience but yields refreshing bars combining textures and flavors reminiscent of the classic Almond Joy candy bar.
Ingredients
For The Crust:
- 2/3 cup almond 93 grams, raw
- 1/2 cup dates roughly chopped and loosely packed (70 grams)
- 1 tablespoon cocoa powder
- 1 teaspoon water
For The Topping:
- 1 large coconut ice cream partially thawed, carton of
- 16 almond raw
- 2 ounces dark chocolate
Instructions
- Line an 8x8-inch pan with parchment paper, leaving an overhang to use as a handle.
- Place the almonds into a large food processor and pulse until broken down and crumbled. Add in the dates and pulse until combined and the mixture begins to form a crumbly dough. Add in the cocoa powder and pulse until mixed.
- With the food processor running, stream in the water until well mixed.
- Press the crust firmly into the bottom of the prepared pan. You need to press it very thinly, so really use your muscle and work it in there. Place into the freezer while you make the topping.
- While the crust chills, empty the ice cream into a large bowl and use an electric hand mixer to beat until smooth and fluffy.
- Spread the ice cream over the crust and freeze until firm, about 4 hours
- Once firm, remove from the pan and cut into 16 bars. Place one almond on the middle of each bar. Place back into the freezer to firm up for 30 minutes or so. You want them nice and chilled.
- Once frozen, place the chocolate into a microwave-safe container and microwave on half power using 30-second intervals, stirring between each interval, until smooth and creamy.
- Drizzle each bar with the chocolate and place onto a parchment-lined baking sheet. Place into the freezer for a few minutes to set the chocolate.
- DEVOUR!
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Bars
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Calories | 116kcal | 6% |
| Carbohydrates | 14.9g | 5% |
| Protein | 6g | 12% |
| Fat | 4.4g | 7% |
| Saturated Fat | 0.9g | 5% |
| Polyunsaturated Fat | 0.7g | 4% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 9.2mg | 3% |
| Sodium | 40.7mg | 2% |
| Potassium | 6mg | 0% |
| Fiber | 2.7g | 11% |
| Sugar | 9g | 18% |
| Calcium | 61mg | 6% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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