Strawberry Shortcake Ice Cream Bars

Ingredients:

For the shortbread:

• 1 cup raw cashews

• 1 cup almond flour

• 1/3 cup pitted, soft dates (can also sub in 1/4 cup maple syrup)

• 1 tsp vanilla

• 1/4 tsp salt

• 1 tbsp maple syrup

For the ice cream:

• 2 cups soaked cashews

• 1/4 cup coconut cream

• 1 cup frozen strawberries

• 1/3 cup maple syrup

• 2 tbsp lemon juice

• 2 tsp vanilla

For the coating (Optional)

• 1/2 cup freeze dried strawberries

• 1/4 cup unsweetened coconut flakes

• 1/4 cup almond flour

• 1 tbsp maple syrup

How to:

1. Line two loaf pans with parchment paper or grease with oil.

2. Add the cashews to a food processor, processing until a fine powder and barely any chunks remain. Then, add the remaining ingredients, processing until your dough forms.

3. Divide the dough amongst the two pans, pressing it down firmly. Place in the freezer to set for a bit.

4. Make the filling by combining all ingredients in a food processor, blending until completely smooth.

5. Spread over one of the shortbreads bases, then place back in the freezer. Once the strawberry ice cream layer has hardened, Gently remove the other shortbread from its pan, using the parchment paper. Gently flip it over onto the top of the ice cream mixture in the other pan.

6. If you’re making the coating, combine everything in a food processor, pulsing until there are no longer large strawberry pieces.

7. Cut the loaf into bars, roll in the coating (optional), and enjoy!

note: if you are subbing maple syrup for the dates, you may need to play around with the texture of the dough (whether this is adding more almond flour or more syrup to keep things held together but not too moist!)