COOKIE DOUGH ICE CREAM BARS

MAKES

6-8 bars 

STEP 1:

Soak the cashews in the coconut milk overnight or until fully plump and soft.

STEP 2:

Blend the cashews, coconut milk, honey, and adaptogens until super smooth and set aside.

STEP 3:

Mix the cookie dough ingredients until you have a cookie dough-like consistency, not too sticky!

STEP 4:

Add a generous layer of the cookie dough at the bottom of a square baking dish, lined with parchment paper. Leave some cookie dough for the topping. 

STEP 5:

Press flat, add in the ice cream mix and top with more cookie dough. Freeze until set.  Remove from the freezer, slice in to bars and enjoy!

• 1½ C cashews
• 400ml coconut milk
• ⅓ C honey or date syrup
• 1½  tsp Master Adaptogens
• Pinch of salt

COOKIE DOUGH

• 1 C gluten-free oat flour (or regular if you prefer)
• ¼ C almond flour or coconut flour
• 1 scoop Cinnamon Plant-based Protein Mix
• ¼  C coconut oil
• ¼ C honey or date syrup
• 1-2 Tbsp cashew butter
• Pinch of salt
• Dash of cinnamon
• 1 tsp vanilla extract
• Milk if needed
• ½ C dark chocolate chips or chopped dark chocolate