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Coconut nice cream bar
Made with:
-
> 1 Hour
-
Intermediate
-
Servings: 12
For the cookie dough
For the cashews - nice cream -
Instructions
- Stir together all the cookie dough ingredients, then divide in half. Press one half into one squared lined baking dish (20x20cm) or two rectangular molds until a firm even layer is formed. Cover & store the other half of the cookie dough in the fridge to use later.
- Add all of the -nice cream- ingredients to a blender and fully incorporate (2-3 min). Pour the mixture evenly over the cookie base, cover and freeze overnight to set, or at least 5 hours.
- Once solid, add the remaining cookie dough and press to form the top layer. Place back in the freezer for an hour, allow to soften for 3 minutes, then remove from mold carefully, cut into desired size and serve immediately. Enjoy!
Nutritional information
per serving
| Calories (kcal) | 574.8 |
|---|---|
| Protein (g) | 14.0 |
| Fat (g) | 34.3 |
| Carbs (g) | 61.8 |
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