Cookie Dough Vegan Banana Ice Cream Bars
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
45 mins
-
Total Time
4 hrs 45 mins
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Servings
16
-
Calories
181 kcal
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Course
Dessert
Cookie Dough Vegan Banana Ice Cream Bars
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Cookie dough banana ice cream bars are the treat you need to survive the summer. Bonus: they’re actually healthy!
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Ingredients
For the crust:
- 1/2 cup roasted cashews preferably salted 90 grams
- 1/2 cup dates roughly chopped and tightly packed 75 grams
- 1 teaspoon water
For the cookie dough layer:
- 1/3 cup chickpeas drained and rinsed 220 grams
- 6 tablespoons natural peanut butter
- 6 tablespoons agave nectar
- 4 tablespoons powdered peanut butter
- 1 1/2 teaspoons pure vanilla extract
- Pinch of salt
- Baking powder pinch
- 1/3 cup dairy-free mini chocolate chips
For the banana layer:
- 3 large bananas cut into coins and frozen overnight
- 1 tablespoon agave nectar
For dipping:
- 4 ounces dairy-free mini chocolate chips
Instructions
- Line an 8x8 inch baking pan with parchment paper, leaving some hanging over the sides to use as a handle. Set aside
- In a large food processor, crush the cashews. Add in the dates and process until broken down and mixed with the cashews. Then, with the processor running, stream the water in until the crust begins to stick together in crumbles.
- Pour the crust into the prepared baking pan and press our firmly and evenly. Place into the freezer.
- Put all the ingredients, except the chocolate chips, for the cookie dough into the food processor and process until totally smooth, stopping to scrape down the sides often. Make sure to scrape under the blade too, as the agave gets stuck under there.
- Once smooth, transfer to a bowl and stir in the chocolate chips. Spread over the crust evenly and place back into the freezer.
- Place the banana coins and agave in a high-powered blender and blend until smooth. You will need to stop and scrape down the sides A LOT at the start. I find it’s easier to start with the “chop” setting and, once the banana begins to thaw, alternate between “chop” and “stir” until it’s creamy and smooth.
- Spread the banana onto the cookie dough mixture and freeze until hard, at least 4 hours to overnight.
- 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. Pour the melted chocolate into a shallow, rimmed plate,
- Remove the bars from the pan and slice into squares. Quickly dunk the tops of each bar into the melted chocolate and place onto a parchment lined baking sheet. Place into the freezer for a few minutes to set the chocolate.
- DEVOUR
Notes
- You only need 4 ounces for dipping, but it is helpful to melt a little bit extra so you have some wiggle room when you get down to dunking the last few! You have to work quickly or the frozen banana will solidify the chocolate!
Nutrition Information
Show Details
Serving
1g
Calories
181kcal
(9%)
Carbohydrates
27g
(9%)
Protein
4g
(8%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
0.001mg
(0%)
Sodium
46mg
(2%)
Potassium
187mg
(5%)
Fiber
3g
(12%)
Sugar
18g
(36%)
Vitamin A
22IU
(0%)
Vitamin C
4mg
(4%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 181kcal | 9% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 0.001mg | 0% |
| Sodium | 46mg | 2% |
| Potassium | 187mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 18g | 36% |
| Vitamin A | 22IU | 0% |
| Vitamin C | 4mg | 4% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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