Tina is a Food Photographer, Recipe Developer & Holistic Nutritionist from Ontario, Canada. She is the founder of Made of Philo where she shares simple recipes with a healthier twist that anyone can whip up. Tina believes that food should be enjoyed no matter where you're at on your wellness journey.

Tahini Coconut Ice Cream Bars

Name: Tahini Coconut Ice Cream Bars
Prep time: 375 min
Cook time: 5 min
Total time: 380 min
Yield: 6 servings
Ingredients: Full Fat Coconut Milk; Tahini; Raw Cashews; Pitted Medjool Dates; Maple Syrup; Sea Salt; Semi-sweet Vegan Chocolate Chunks; Coconut Oil

Recipe by Tina Gravalos

Ingredients

Time

Serves

That’s right, we said tahini! The tahini really helps to make these extra creamy like an ice cream bar. And we’re here for that! It’s another healthy fats party over here. Coconut milk, cashews and of course the star ingredient, tahini. Made from sesame seeds, tahini is a great alternative if you can’t consume nut butters.

Dessert

Snack

Ingredients

1 can

Full Fat Coconut Milk

1/4 cup

Tahini

1 cup

Raw Cashews

soaked

Pitted Medjool Dates

2 Tbsp

Maple Syrup

1/4 tsp

Sea Salt

1/3 cup

Semi-sweet Vegan Chocolate Chunks

2 Tbsp

Coconut Oil

Instructions

Add all ingredients, except the coconut oil and chocolate chunks, into a high-powered blender and blend until smooth.

Pour into your favourite popsicle moulds and freeze for 4-6 hours (overnight for best results).

When the ice cream bars are ready, in a small saucepan on low heat, melt coconut oil. Add the chocolate chips and continuously stir until they are melted.

Remove from heat and let cool for 10 minutes.

Line a baking sheet with parchment paper. Remove ice cream bars from moulds and spread them out on the baking sheet.

Get a spoon and drizzle the chocolate sauce all over them. Place back in the freezer for 5 minutes before eating them.

Note: To soak cashews, place them in a bowl and add enough filtered water to cover them. If possible, soak for at least 4 hours. If you’re pressed for time, soak for 30 minutes.