Vegan Coconut Chocolate Ice Cream Breakfast Bars
Prep time: 
Cook time: 
Total time: 
Serves: 12 bars
  • 1.5 cups cashews
  • 1.5 cup peanuts
  • 7 dates pitted and soaked in water for 10 minutes
  • 2 tbsp vegetable oil (or melted coconut oil would work as well)
  • 1 tsp cinnamon
  • ⅓ cup unsweetened shredded coconut
  • 13oz coconut milk (shake can)
  • 2 tbsp coco powder
  • ¼ cup pure agave nectar
  • 1 tsp vanilla extract
  • ½ tsp kosher salt
  1. First line a bread pan with parchment paper.
  2. In a food processor combine your peanuts, cashews, soaked and pitted dates (no need to pat dry), oil and cinnamon. Process until fine crumbs are formed.
  3. Pour out the nut crust into the bread pan and press down firm until crumbs almost adhere to one another. Sprinkle the unsweetened shredded coconut on top.
  4. Place in freezer for about ten minutes and begin your ice cream.
  5. Wipe food processor clean and then add your coconut milk, coco powder, agave nectar, vanilla extract and salt.
  6. Process until fully blended together (less than 30 seconds).
  7. Remove bread pan from freezer and pour your coconut ice cream over top.
  8. Place bread pan back into freezer and let harden, about 4-6 hours.
  9. When ready to eat, remove from freezer and slice into bars. Wait a couple of minutes before eating into to achieve the best ice cream texture.
Recipe by My Lavender Blues at