Strawberry Ice Cream Bars

This high-protein vegan strawberry ice cream bar recipe is an absolute game-changer, and I just know you're going to love how simple they are to whip up! I used Botanica's Perfect Protein Elevated Energy Booster to give them an extra boost of protein, and the result was nothing short of perfection. The creamy texture combined with the sweet, refreshing strawberry flavor is irresistible, making them a healthy yet indulgent treat you can enjoy anytime. Best of all, they’re easy to make and packed with the nutrients you need. You have to try them out—you won't regret it!

Recipe by Teri-Ann Carty

Ingredients:

• 1 cup raw cashews (soaked overnight)
• ¼ cup Perfect Protein Vanilla
• 1 can full fat coconut milk
• 2 cups frozen strawberries
• 1 tbsp beet crystals
• 1 tsp vanilla
• pinch of salt
• ½ cup fresh strawberries (diced)
• 1½ cup dark chocolate discs
• 1 tsp coconut oil
• Maldon sea salt (optional)

Directions:

1. Drain and rinse cashews and add them to the blender
2. Add protein powder, coconut milk, frozen strawberries, beet crystals, vanilla, and salt.
3. Firmly place lid on top of blender.
4. Blend until smooth and creamy. Add fresh strawberries and pulse again for 3-5 seconds.
5. Place parchment paper on a cookie sheet. Place moulds on the cookie sheet and carefully fill the moulds. Insert popsicle sticks and place in the freezer until solid. Approximately 3-4 hours.
6. Melt chocolate with coconut oil until smooth and let it cool slightly.
7. Dip bars into chocolate and place onto parchment paper. Place in the freezer until chocolate is set.
8. Drizzle the bars with remaining chocolate and sprinkle with salt.