Fruity vegan nice cream bars

Try this colourful vegan frozen slice for an easy summer dessert.

10

20m

Note: + 4 1/2 hours freezing time

0m

Ingredients

  • 1 cup (90g) rolled oats
  • 150g cashews
  • 1/2 cup (40g) shredded coconut
  • 10 fresh dates, pitted
  • 1 tbs melted coconut oil
  • 2 tsp maple syrup
  • Pinch of salt
  • 500g chopped frozen banana
  • 1L tub Coles Irresistible Vegan Vanilla Bean Frozen Dessert
  • Fruit puree (see below)
  • Cranberry Trio trail mix, to serve
  • Pistachios, chopped, to serve
  • Chopped peach, blueberries or raspberries, to serve

Peach puree

  • 1 large ripe peach, stoned, chopped
  • 1 tbs maple syrup

Blueberry puree

  • 125g blueberries
  • 1 tbs maple syrup

Raspberry puree

  • 125g raspberries
  • 2 tsp maple syrup

Method

STEP 1

Grease a 20cm x 30cm lamington pan and line the base and 2 long sides with baking paper, allowing the sides to overhang. Place the oats, cashews, coconut and dates in a food processor and process until finely chopped. Add the coconut oil, maple syrup and salt. Process until the mixture holds together when pinched. Spoon into the prepared pan and press evenly over the base. Place in the freezer for 30 mins to set.

STEP 2

Place the banana in a food processor and process until smooth. Add the frozen dessert and process until smooth and well combined. Transfer to a large bowl. Add half the fruit puree and fold to marble. Spoon over the oat mixture in the prepared pan. Top with dollops of the remaining fruit puree and use a skewer to gently marble. Freeze for 4 hours or until firm.

STEP 3

Transfer slice to a clean work surface. Cut into bars. Sprinkle with trail mix and pistachio. Top with chopped fruit. Serve immediately.

Peach puree

Combine the peach, maple syrup and 1 tbs water in a saucepan over medium-high heat. Cover and cook, stirring occasionally, for 8-10 mins or until the peach is very tender. Uncover and set aside to cool slightly. Transfer to a blender and blend until smooth.

Blueberry puree 

Combine the blueberries, maple syrup and 1 tbs water in a saucepan over medium-high heat. Cook, stirring, for 5 mins or until blueberries break down. Set aside to cool slightly. Transfer to a blender and blend until smooth. 

Raspberry puree 

Combine raspberries and maple syrup in a saucepan over medium heat. Cook, stirring, for 5 mins or until raspberries break down. Strain through a fine sieve into a heatproof bowl. Discard the solids. Set aside to cool slightly. 

Find me: Look for this trail mix in the Scoop & Weigh section, or use your favourite combo of chopped nuts and dried fruit.

Dietary information

Vegan
Dairy-free
Egg-free
Lactose-free
Sesame-free
Soy-free
Yeast-free
Vegetarian

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.