Frozen Squares with Nuts, Dried Apricots and Coconut
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These frozen squares are a super original raw variation on a classic ice cream sandwich. With vegan ice cream between yummy layers of nuts, dried apricots and coconut, they're both decadent and nutritious. To switch it up, you can replace the dried apricots with Medjool dates, or use both and go half-half. For the best texture, take these bars out of the freezer and let them sit at room temperature for a few minutes before serving. And if you make too much of the dried apricot-nut mix, just roll up the leftovers to make awesome energy balls! Our organic dried apricots are sulfite-free and don't contain any preservatives, which explains why they're a nice golden brown instead of bright orange. They're sweet, juicy, soft and they make a perfect snack or great addition to your Mediterrannean-inspired recipes. Dried apricots can be rehydrated and used in a variety of recipes, from soups, salads and tajines to desserts, jams, coulis and chutneys. Their flavour makes them an excellent pairing for almonds and cashews. This recipe was created in collaboration with Lacrem, a local Quebéc company that produces delicious vegan ice cream.
2 cups PRANA organic pitted apricots or PRANA organic Medjool dates, chopped
1 1/2 cups PRANA organic finely grated coconut
1 tbsp PRANA organic coconut oil
3/4 cup nuts of your choice (PRANA organic non-roasted cashews or PRANA olrganic raw European almonds, etc.)
1 container of Lacrem Earl Grey or Chai vegan ice cream
Line an 8" square baking pan with parchment paper.
Take the ice cream out of the freezer and let sit at room temperature to soften while you prepare the apricot-nut crust.
Put the dried apricots, coconut, coconut oil and nuts into your food processor.
Mix until they form a paste.
Transfer half of the mix into your baking pan and press down.
Scoop the softened ice cream on top of the bottom layer and spread with a spatula so that it forms an even layer.
Place the pan in the freezer for 30 minutes. Once the ice cream has hardened, spread the rest of the apricot-nut mixture on top. Freeze again for at least 2 hours.
When you're ready to serve, transfer the contents of the pan to a cutting board and cut into 9 squares. If there's any you're not serving right away, put them back in the freezer for later.