Name: Coconut and cashew ice cream bars
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: serving
Cuisine: Can Be Frozen
Ingredients: 1 cup dessicated coconut; 1 cup unsalted cashew nuts raw, finely chopped; 3 Tbs coconut oil; 2 Tbs barley malt syrup; sea salt pinch; 1½ cup coconut milk; ½ cup cacao powder raw; 1 cup coconut oil; 1 Tbs barley malt syrup; sea salt pinch

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Ingredients (10)

1 cup	dessicated coconut
1 cup	unsalted cashew nuts — raw, finely chopped
3 Tbs	coconut oil
2 Tbs	barley malt syrup
	sea salt — pinch
1½ cup	coconut milk

For the chocolate ganache:

½ cup	cacao powder — raw
1 cup	coconut oil
1 Tbs	barley malt syrup
	sea salt — pinch

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Method:

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.