Coconut and cashew ice cream bars

Sugar-free treat that screams summer.
recipes sweets ice cream desserts
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Recipe from: 23 October 2013
Preparation time: 20 min
Cooking time: 15 min


  • 1
    dessicated coconut
  • 1
    raw unsalted cashew nuts - finely chopped
  • 3
    coconut oil
  • 2
    barley malt syrup
  • pinch of sea salt
  • cup
    coconut milk
  • For the chocolate ganache:
  • ½
    raw cacao powder
  • 1
    coconut oil
  • 1
    barley malt syrup
  • pinch of sea salt


Start by making the filling for the bars - heat up the coconut milk, coconut oil & barley malt syrup and mix together until combined.

Stir through the dessicated coconut & the chopped up cashews.

Put the mixture into a blender & blend until a smooth, creamy consistency is formed.

Pour the mixture into a lined baking tray about 2 cm thick & freeze for half an hour until set.

To make the chocolate ganache melt all ingredients together over a double boiler, until smooth.

Take out the set coconut filling & pour half the chocolate ganache over the top of the filling so that the top side is coated.

Freeze until the chocolate has set & once set turn the whole bar upside down & pour the rest of the ganache over the other side of the bar to coat it completely.

Cut into smaller bars and freeze.

Recipe reprinted with permission of TheGreenZucchini. To see more recipes, click here.

Read more on: ice cream  |  recipes

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