I swear it was snowing a few weeks ago, but now it’s mid April and we’re currently experiencing the five day heatwave that may end up being our ‘summer’. I watched a programme today about how positive affirmations and beliefs attract those things to you, so I’m putting it out to the universe that it’s going to be a long, hot, ice-cream-filled summer. I can’t do anything about the first two, but the latter I can definitely make happen.

I don’t know why I haven’t thought to make these before; they’ve got a chocolate ice cream base, a caramel middle and a coating of delicious raw chocolate. They’re amazing to keep in the freezer and whip out on a hot day (or any day) and I personally think they’re so much better than anything you can buy in the shops! And with only seven ingredients, what’s not to like!

Ingredients

Makes 6 bars

For the ice cream

• 1/2 avocado
• 1/2 cup coconut cream
• 2 tbsp coconut oil
• 3 medjool dates
• 3 tbsp cacao powder

For the caramel

• 6 medjool dates
• 4 tbsp coconut cream
• 2 cashew butter
• Pinch of Himalayan salt

For the chocolate

• 6 tbsp coconut oil
• 6 tbsp cacao powder
• 6 tbsp pure maple syrup
• 3 tbsp cashew butter

To make the ice cream, place the ingredients in a blender and whizz until you have a smooth chocolate mousse. Spoon this into a mould (if you don’t have one you could use cake cases instead) and place in the freezer to set.

For the caramel, again place all the ingredients in a blender and whizz until a sticky caramel forms. Spoon this on top of the chocolate ice cream layer and place back in the freezer overnight to set.

To make the chocolate, melt the coconut oil in a bowl over a saucepan half full with water on a medium heat and then add in the other ingredients and stir well. Remove the bars from the moulds and dip each one in the chocolate. Eat immediately or place back in the freezer for later!

Love, Mrs H xx