🍌🍫 Chocolate Almond Dairy-Free Ice Cream Bars 🍫🍌

Creamy, dreamy, and coated in a snappy chocolate-almond shell — these bars are proof that indulgence can be bothdelicious and nourishing. You’ll love the velvety banana-cashew filling, the rich chocolate coating, and that perfect almond crunch.

Ingredients

Filling:

2 large ripe bananas (very spotty for natural sweetness)
1 cup raw cashews, soaked in boiling water for 30 minutes then drained
¾ cup oat milk or almond milk
4 medjool dates, pitted
3 tbsp cacao powder
1 tsp vanilla extract
Pinch of salt (optional)

Chocolate-Almond Shell (double batch for generous coating):

1 cup cacao butter, chopped or grated
1 cup cacao powder
½ cup maple syrup (or to taste)
1 tsp vanilla extract (optional)
Pinch of salt
½ cup toasted almonds, chopped (see tips below)

Instructions

1️⃣ Blend the filling
In a high-speed blender, combine bananas, cashews, plant milk, dates, cacao powder, vanilla, and salt. Blend until silky smooth. Taste and adjust sweetness if needed.

2️⃣ Freeze into shape
Pour the mixture into silicone ice cream moulds with sticks OR a parchment-lined loaf pan (slice into bars later). Freeze until solid, about 4–6 hours.

3️⃣ Toast & chop almonds
Preheat oven to 350°F (160°C). Spread whole raw almonds on a baking sheet and toast for 8–10 minutes until fragrant. Cool completely, then pulse in a food processor in short bursts until coarsely chopped. Optionally, you can add a sprinkle of cacao powder to help keep the nuts from sticking together.

4️⃣ Make the chocolate shell

Melt cacao butter gently over low heat until just liquid (do not boil).
Remove from heat and whisk in cacao powder, maple syrup, and vanilla, until glossy and smooth.
Keep warm but not hot for dipping.

5️⃣ Dip & coat
Working quickly with frozen bars, dip each one into the chocolate, sprinkle with almonds, then dip again for a sealed nut-inside-chocolate effect. Place on parchment and return to freezer for 5–10 minutes to set.

6️⃣ Enjoy!
Store bars in an airtight container in the freezer for up to 1 month. For the best texture, let sit at room temperature for 5 minutes before biting in if you can wait that long.

💡 Pro Tips

Use a tall, narrow glass for dipping to get a smooth, even coat without wasting chocolate.
Keep bars frozen solid before dipping — this makes the chocolate harden instantly.
Swap almonds for pistachios, hazelnuts, or pecans for a flavour twist.

🌱 Nutrition & Wellness Commentary

These bars aren’t just a treat — they’re a celebration of plant-powered goodness:

Bananas bring potassium for heart health, natural sweetness, and a creamy texture.
Cashews offer healthy fats, magnesium, and protein for sustained energy.
Cacao powder is packed with antioxidants and mood-boosting compounds.
Almonds add vitamin E, fiber, and that satisfying crunch.
Sweetened with dates and maple syrup, this dessert avoids refined sugar and brings natural minerals to the party.

Indulgence never tasted (or felt) so good. 💛

🌿 No Cacao Butter? No Problem!

The gold standard for this recipe is using raw cacao powder with cacao butter — it gives the richest flavour, a beautiful snap, and keeps things as close to the whole-food source as possible. If you can find cacao butter, go for it!

But if you don’t have any on hand, here are a couple of simple alternatives:

Option 1 – Dark Chocolate Bar Method
Choose the highest-quality, lowest-sugar dark chocolate bar you can find (70–85% cacao, fair-trade if possible). Chop into small pieces, melt gently over a double boiler, and dip your frozen bars. A touch of avocado oil (1 tbsp per cup of chocolate) will keep the coating silky.

Option 2 – Cocoa Powder Magic Shell
Mix ½ cup unsweetened cocoa powder, ¼ cup maple syrup, and 3–4 tbsp avocado or other neutral oil until smooth and glossy. Dip bars straight from the freezer so it sets instantly.

💡 Tip: Always freeze your bars solid before dipping so the coating sets quickly and evenly.

🍌🍫 Chocolate Almond Dairy-Free Ice Cream Bars 🍫🍌