This weekes #wednesdaybakes recipe comes from the most awesome Biological sciences student ever 😋 She started her instagram page @_emilysworld one and a half years ago because of her love for photography, creating recipes and sharing her life with others. If you believe in listening to your body and living a lifestyle that you love and that suits YOU then she is one to follow.
These delish bars were made by Emily but she got the recipe from Nest and Glow who have loads of amazing recipes around plant-based, nutrient dense food that tastes delish. Check them out here
VEGAN SNICKERS ICECREAM BARS
4 tbsp of nut butter
8 tbsp of maple syrup
1 cup of tinned coconut milk
1 cup of soaked cashews
1 bar of Doisy & Dam dark chocolate - the Coconut & Lucuma works really well
1 tbsp of chopped nuts
Mix together 2 tbsp of maple syrup with the nut butter and spread into a greaseproof dish.
Add the cashews, coconut milk and 4 tbsp of maple syrup to a high-speed blender and whizz until all is combined. (shake up the tinned coconut milk so all the coconut cream is evenly distributed)
(You may need to add a few tbsp of water to help the blender make it smooth.)
Pour over this ice cream mixture over the nut butter layer in the dish.
Place this in the freezer for about 3 hours.
Remove when it's frozen but still soft enough to slide a knife in.
Chop up the chocolate and melt.
Drizzle the melted chocolate over the 2 frozen layers
Sprinkle with the chopped nuts and place on non stick paper and freeze for half an hour.
You can then remove from the freezer and let it defrost for about 10-15 mins so that it easier to cut.
Cut into squares and Enjoy!!!!! Store in the freezer.