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Title : Strawberry Shortcake Nice Cream Bars (v,gf, sf, raw)
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Strawberry Shortcake Nice Cream Bars (v,gf, sf, raw)

strawberry season has come to an so unfortunately in our neck of the woods, but I have a strawberry fun recipe to share with all of you as a little farewell. These (n) ice cream bars were inspired by one of my childhood favorite frozen treats, good humor shortcake dessert bars. Does anyone else remember this?

I've always been attracted to sweet treats fruity, obnoxiously as a child. These bars fit the bill. The epitome of "novelty", not much about these bars that look like real food. Just out of curiosity, I took a looky-loo on the Nutrition Facts label for Good Humor Bars strawberry dessert. The list of ingredients would any herbal, enthusiastic thrill of whole foods ... milk, white flour, sugar, artificial colors, palm oil, corn syrup, mono and diglycerides (aka artificial fats), soybean oil, the artificial color, rubber, artificial flavor ... Oh.

So I got to give these Frankenstein bars a change of image and sound completely natural. My cake iced fruit bars are vegan, gluten-free and sugar. They are made with healthy, real ingredients like cashews, almonds, grated coconut, dates and strawberries. Most importantly, they taste delicious! Cashew rich vanilla cream is layered with sweet strawberry sorbet, then rolled in a "fruitcake" buttery crumble. They have healthy fats, fiber, protein, vitamin C, calcium and iron, and most importantly without refined sugar, oil or animal products.

These are a fun gift for children and adults alike. If you are looking for a sweet, creamy, and cold treatment strawberry-licious, then whip these bars and enjoy a frozen dessert novelty, guiltless

Strawberry Shortcake nice cream bars v, gf, sf, crude

makes about 8 small ice cream bars

ingredients:

crumble Shortcake:

• 1/2 cup shredded unsweetened coconut
• 3/4 cup raw almonds
• 1 large boneless medjool date
• small pinch of salt
• 1/4 teaspoon vanilla extract

cream Nice

• 1 cup raw cashews, soaked
• 3/4 cup unsweetened almond milk or water
• 1 teaspoon vanilla extract
• 1-2 large dates
• 2 cups frozen strawberries (use fresh berries or thawed)

Instructions:

1. to make the layers of ice cream: Wash and drain well cashews. Adding to the blender, along with almond milk and the date (s). Blend until very smooth. Remove most of the cream in a bowl or glass jar and set aside, leaving about a cup of 1 / 4-1 / 3 of cashew cream in a blender (eyeball only). Add the 2 cups of strawberries shortly cashew cream, and blend on high, add a little more cream if necessary. Cashew cream layer Strawberry keep from getting too cold.

2. Place a layer of vanilla cream and strawberry cashew mixture into popsicle molds or small paper cups. You should be able to layer them unfrozen each layer separately. You can layer strawberry or vanilla and spoon a little of both in each and then rotate together with a popsicle stick. When finished, add popsicle sticks and place in the freezer to harden. It should make about 8 small bars.

3. While the pops are frozen, make fruit cake crumble. Process all ingredients crumble in a food process until a golf crumb is formed. Spread the crumbs on a baking sheet lined with parchment paper and pop it in the freezer.

4. Remove the bars from the freezer and let thaw a little, until the surface of persistent organic pollutants are soft. Take out your fall apart and the layer of each bar. I took crumb on one side at a time, then a corner of parchment paper (rather than fingers) to pressure on the ice cream bar is used. It will not be perfect, but still a great taste!

Source: feedingyourbeauty.com

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