Red, White and Blue Banana Ice Cream Bars

How to make red, white and blue banana ice cream bars that are SO creamy! Gluten free, dairy free and so delicious! Want to find me on social media? Instagram: http://fffit.co/1KUIXDi Facebook: http://fffit.co/1WuC3eJ Pinterest: http://fffit.co/1KUJcOF Twitter: http://fffit.co/1GIpcUr Subscribe to my channel and visit my blog, Food Faith Fitness to get the printer-friendly version of this recipe: https://www.foodfaithfitness.com/vegan-banana-ice-cream-bars/ RECIPE: INGREDIENTS: For the crust: 2/3 Cup Roasted salted cashews* (93g) 1/2 Cup Dates, roughly chopped and loosely packed (75g ) 1 tsp Water For the bars: 2 Large Bananas, cut into coins and frozen overnight** 1 Cup Frozen Blueberries 1 Can Coconut cream (about 1 1/4 cups) 2 Tbsp Honey (or agave for vegan) 1 1/2 Cups Halved frozen strawberries, lightly heaping DIRECTIONS: Line an 8x8 inch pan with parchment paper, leaving enough to hang over the sides to use as a handle. In a large food processor, process the cashews until broken down. Add in the dates and process until a crumbly dough forms. Then, with the food processor running, add in the water and process until well combined. Your crust should be sticky. Press the crust evenly into the bottom of the prepared pan, making sure to pack it tight. Place into the freezer. Place one of the banana coins, along with the blueberries, into a high-powered blender*** (I use a Blendtec) and blend on the chop setting until crushed. Then, go back and forth between the "chop" and "mix" setting, scraping the sides as necessary until well mixed and creamy. You will need to stop your blender A LOT, and very frequently, to scrape the sides in order to get everything mixed. Spread the blueberry mixture over the prepared crust and place it back into the freezer to harden. While the blueberry layer chills, scrape the coconut cream into a large bowl (don't add the coconut water!) along with the agave. Use an electric hand mixer to blend until light and fluffy, and no lumps remain. Spread the coconut cream over the blueberry layer and let chill until firm to the touch, about 15-20 minutes. Once the coconut layer is hard, add the remaining banana and strawberries to the blender and blend just like the blueberry layer. Again, you'll need to stop your blender A LOT to scrape down the sides to get it all mixed. Spread the strawberry layer evenly over the coconut layer. Cover and refrigerate for at least 4 hours up to overnight. When ready to slice, let the bars sit on the counter for 5-10 minutes to lightly soften. Then slice and DEVOUR. **** NOTES: *I buy mine pre-roasted. If yours aren't, put them in a 350 degree oven for 10-12 minutes. **Because you use the bananas separately, I like to freeze the coins in separate bags, so I know exactly how much is one banana! ***I high-powered food processor works too. Just let the fruit sit our for 10-15 mins or so, to soften it ****I think the bars are best served if they've sat out a few minutes, to let the coconut cream soften a little bit.

Category