Ingredients
Method
- Place the Cashew Ice Cream Filling ingredients into the blender and blend until combined and creamy.
- Pour the Cashew Ice Cream Filling mixture into the molds until they are 3/4 full. You want to have some space left for the caramel. Add the wooden sticks and place the filled molds into the freezer for about 1 hour.
- In the meantime, prepare the Raw Salted Caramel by placing all ingredients into the blender and mixing until you get a creamy texture.
- Remove ice cream molds from the freezer and spread the Raw Salted Caramel evenly into the remaining 1/4 of the molds. Place the molds back into the freezer for 1 hour until the Raw Salted Caramel has firmed up.
- Chop the cashews and place in a shallow bowl.
- Combine all the Chocolate Coating ingredients in a small bowl and mix until it is a smooth, runny chocolate mixture. Pour into a tall glass.
- Dip each bar into the tall glass of the Chocolate Coating mixture allowing some excess to drip off. Before the chocolate hardens, coat the bar in with the chipped cashews.
- Place the finished bars on a lined baking sheet in the freezer to fully freeze up for a few minutes before serving
Notes
Store bars in an airtight container in the freezer for up to a month.