The “nice cream” in these bars is made with cashews and coconut milk, and it complements the Oregon blackberries perfectly! It all sits on top of a chocolate-macadamia crust for a perfect frozen, no-bake, vegan treat!
Recipe by Julie Resnick thefeedfeed.com
1 ½ Cups raw unsalted macadamia nuts
1 Cup unsweetened shredded coconut
3 Tablespoons cocoa powder
Pinch of salt
3 Tablespoons melted coconut oil
2 Tablespoons maple syrup
1½ Cups raw unsalted cashews, soaked in hot water for at least an hour
1/4 Cup Oregon frozen blackberries
1 can full fat coconut milk (15 oz.)
3 Tablespoons coconut oil, melted
½ Cup maple syrup
1 teaspoon vanilla extract
Juice of 1 lemon
Pinch of salt
1 1/2 Cups Oregon frozen blackberries
1 1/2 Tablespoons lemon juice, from half a lemon
1 to 2 Tablespoons maple syrup
1 Tablespoon cornstarch
Pinch of salt
Crust Steps
Step 1
In the bowl of a food processor, combine the macadamia nuts, coconut, cocoa powder, and salt and pulse until finely chopped and combined.
Step 2
Add the coconut oil and maple syrup and pulse until the crust sticks together when squeezed into a ball.
Step 3
Press the crust into an 8×8 pan lined with parchment paper. Place the pan in the freezer for at least 15 minutes.
Blackberry Jam Steps
Step 1
In a small saucepan over medium heat, combine the blackberries and lemon juice.
Step 2
Smash the fruit using the back of a fork as the mixture begins to boil, about 3 to 5 minutes.
Step 3
Sweeten the mashed fruit with 1 to 2 tablespoons of maple syrup, to your liking.
Step 4
Remove from the heat and let the jam set for about 5 minutes to thicken.
Step 5
Cool completely.
Nice Cream Steps
Step 1
Add blackberries, cashews, coconut milk, coconut oil, maple syrup, vanilla extract, lemon juice, and sea salt to a high-speed blender.
Step 2
Blend until creamy and smooth.
Assembly Steps
Step 1
Pour the nice cream mixture onto the frozen crust.
Step 2
Add dollops of jam and swirl with a rubber spatula.
Step 3
Transfer to freezer overnight or until firm.
Step 4
Let thaw for at least 30 minutes before serving.