Plant-Based Strawberry 'Ice-Cream' Bars (Raw, Vegan, GF)
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A light and fruity plant-based twist on a favourite summer dessert! I’m alllllll about the raw, no-bake treats this time of year. I have absolutely zero desire to turn on the oven as the days grow warmer, and these bars are the perfect solution. Made with fresh California strawberries, ripe frozen bananas, and creamy coconut butter, these plant-based “ice-cream” bars make the most decadent (yet nourishing!) snack on a sunny afternoon.
These gorgeous bars are made in partnership with California strawberries, which are in peak season! Strawberries hold childhood nostalgia for me. They’re reminiscences of warm June days in the garden, and picking bountiful sun-kissed berries. It may still be Spring, but warmer days are fast approaching. And these sweet, juicy, vitamin-c rich fruits hold the first taste of summer.
RECIPE
Ingredients
Base
1.5 cups walnuts
1 cup dates
½ tsp vanilla extract
Pinch of sea salt
Filling
1 heaped cup California strawberries, frozen
2 ripe bananas, frozen and cubed
¼ cup coconut butter, softened
¼ cup pure maple syrup
1 tsp vanilla extract
Method
For the base
Line a tupperware container or small square baking dish with parchment paper.
Combine walnuts, dates, vanilla, and sea salt in a food processor, and blend until a sticky mixture forms.
Press mixture evenly across the dish to form the base. Pop in the fridge to firm for 30 minutes.
For the filling
In the food processor, combine frozen bananas, California strawberries that were frozen in advance, maple syrup, and vanilla. Blend until mixture begins to puree. Add the coconut butter, and continue to process until smooth.
Transfer the filling to the dish and spread evenly over the prepared base. Optionally, top with additional sliced California strawberries or any other toppings you’d like.
Place in the freezer to chill for approx. 2.5 hours. Once fully set, slice around the edges to remove from the dish, cut into squares, and serve! While the bars are best eaten on the day of making, they can be kept in the freezer to preserve.
This post was lovingly sponsored by California strawberries, but all thoughts and options are my own. Thank you, California strawberries, for making Wholistically Hannah Possible!
