MAKES EIGHT BARS
TIME – 15 – 20 MINUTES PREP – FREEZE OVERNIGHT
FOR THE FRO-YO BASE MIX:
1 pot of Nush natural cashew
milk or almond milk yoghurt
3 tbsp coconut cream
2 tbsp agave syrup
1 tsp gelatine powder or
agar agar flakes
1 tsp vanilla paste
FOR THE RASPBERRY BASE MIX:
½ quantity of the above base
FOR THE SALTED CARAMEL FLAVOUR:
½ quantity of the fro-yo base mix
1 portion of date caramel
TO MAKE THE DATE CARAMEL:
6 Medjool dates, pitted and soaked in hot water for 10 minutes
1 tbsp almond butter
1 tbsp of agave syrup
1 tbsp coconut oil, melted
1 tbsp Nush Caramel and Hibiscus almond milk yoghurt
½ tsp vanilla paste
150g raw dark chocolate
1 tbsp coconut oil
Dried raspberries (optional)
Start by making the date caramel. Blend in the ingredients together in a high-powered blender until completely smooth, adjusting the flavouring to taste. Spoon into a bowl and set aside.
Make the base mix for the fro-yo bar by blending together all ingredients until completely smooth. Divide the mixture into two bowls.
To make the raspberry bars, pour the contents of one of the bowls back into the blender, along with the raspberries, and blend until combined. Spoon into rectangular silicone moulds, then place in the freezer to set overnight.
To make the salted caramel bars, spoon some of the base mixture into rectangular silicone moulds, then swirl through spoonsful of date caramel. Place in the freezer to set overnight.
Once ready to serve your bars, melt the dark chocolate and the coconut oil until smooth.
Remove the fro-yo bars from the freezer and place into the melted chocolate, ensuring they are entirely covered (the chocolate should set almost immediately).
Lay onto baking sheets and decorate, then eat immediately or place back in the freezer until ready to eat.
N.B: You can omit the sweetener for a completely sugar-free bar and the coconut cream / gelatine, but these ingredients help to stop too many ice crystals forming, resulting in a creamier bar.