Red, White & Blue Nondairy Ice Cream Bars

Dessert, Snacks, Vegan

For the 4th of July Holiday, why not serve these Red, White & Blue Nondairy Ice Cream Bars.  They are made from frozen strawberries, blueberries, and bananas as well as whipped coconut cream.  And they have a chewy, oatmeal crust.

 


 

Red, White & Blue Nondairy Ice Cream Bars

Ingredients:
Crust:
1 cup of rolled oats
1 cup of creamy peanut butter or you can use almond butter
1 teaspoon of vanilla extract
½ cup of sugar free maple syrup
Blueberry Layer:
1 frozen banana, sliced and frozen overnight.
1 cup of frozen blueberries
Coconut Cream Layer:
1 can of coconut cream
1 tablespoon of agave
Strawberry Layer:
1 frozen banana, sliced a s frozen overnight.
1 1/2 cups of frozen strawberries
Directions:
-Line a cupcake pan or you can use a square silicone pan. Set aside.
-In a medium size bowl, add the rolled oats, shredded coconut, peanut butter, vanilla extract and sugar free maple syrup. Combine ingredients well.
-Use a 1-inch cookie scooper and divide mixture into each square silicone section. Create a flat base on each section, with a round 1-inch measuring spoon in the middle gently press in the center to make an indentation. Repeat the process for each section then freeze for 20-30 minutes.
-Blueberry Layer: In a blender add the frozen blueberries and banana. Blend until well mixed and creamy. Stop the blender and scrape the sides down in order to get everything combined.
-Remove the oat bars from the freezer, then spread the blueberry mixture over the prepared crust and place into the freezer to harden.
-In a large bowl, add the coconut cream, (don’t add the water), then add agave syrup. Use a hand mixer to blend until creamy.
-Spread the coconut cream over the blueberry layer and freeze for 15-20 minutes until firm.
Strawberry Layer: In a blender add the frozen strawberries and banana. Blend until well mixed and creamy. Stop the blender and scrape the sides down in order to get everything combined.
-Remove the oat bars from the freezer, then spread the strawberry mixture over the coconut cream layer and place into the freezer to harden overnight. Serve and enjoy!

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