Vegan Strawberry Ice Cream Bars

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2021

Ingredients

Crust
3 cups oats
4 tablespoons coconut oil, solid or at cool room temperature
1/2 cup maple syrup
2 tablespoons unsweetened cocoa powder
1 tablespoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking powder
Topping
1 cup chopped walnuts
6 tablespoons maple syrup
2 teaspoons cinnamon
pinch of salt
Layers
vegan strawberry ice cream
fresh strawberries, chopped

Makes 24 single strawberry ice cream bars

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Instructions

1.  Preheat oven to 350ºF/180ºC. Coat two 12-count square brownie tins liberally with coconut baking spray - 24 total.
2.  Using a blender, roughly chop whole oats for about 30 seconds to make a rough-cut oat flour. Place oats into a bowl and add coconut oil, maple syrup, cocoa powder, vanilla, salt and baking powder. Stir well to combine.
3.  Pinch off about 1 and ½ tablespoons of oat crust dough, place into the prepared tins to make 24 crust bases. Press down firmly to compact dough into solid bar crusts. Bake 10 minutes, until the tops are set. Let cool completely.
4.  Make topping by placing walnuts, maple syrup, cinnamon and salt in a skillet and stir to combine while heating on low heat. Let walnuts caramelized in pan, stirring constantly for 4 minutes. Let cool completely.
5.  Assemble single bars: layer strawberry ice cream onto cooled bar crust, top with chopped fresh strawberries and sprinkle with walnut topping. For a final touch drizzle some heated strawberry jam on top. Transfer bars into a sealed container in freezer until you want to serve them.

Photos by Milkshake Creative

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