Your ultimate mid-afternoon snackette has arrived: the ice-cream bar. Sugar free, gluten-free, and utterly yummy.
I've been going through this detox recently, and shifted some spare kilos (sadly not the entire tyre but that will come another time!), and it's made me reassess some of the cream, butter, sugar and all sorts of other bedevilments that have perhaps hindered that barbie doll shape I really should be. Ha ha just joking, on many counts, but mostly the barbie doll thing - who wants to look like that? I really honestly wouldn't, and I need to be careful about what I write because I am bringing up a daughter I want to be smart, realistic, and confident about herself. So really that detox was more about rebalancing my health and kickstarting my metabolism. I had a little fright about my body fat percentage and decided enough was enough. And here we are today, with me making sugar-free, gluten-free ice-cream bars, who would have thought? And next time I make these, I'll be experimenting with other flavours, fruits, and no honey in fact - as our mangoes are definitely sweet enough.
115g honey (optional - next time I think I'll leave it out)
420g natural Brown's Greek yoghurt or Togg's Natural Yoghurt
265g cashews / almonds mixed depending on what you like.
60g dessicated coconut
75g fresh dates pitted
2 tbsp coconut oil, melted
Place mango and honey in a medium saucepan over medium heat and cook, stirring occasionally, for 15-18 mins or until mango is soft and liquid is syrupy. Remove from the heat and set aside to cool.
To make the nut bar, place the nuts, coconut, dates and coconut oil in a food processor and process until mixture comes together. Firmly press half the mixture into the base of a lightly greased 20cm square tin, lined with non-stick baking paper, smoothing with the back of a metal spoon. Freeze while you blend the mango and yoghurt mixture until it's smooth. Then add the yoghurt to the mango mix and combine. Pour it over the nut base and freeze for 3-4 hours or until it's super firm.
Next, press the remaining cashew mixture evenly over the top of the frozen mango mix, smoothing with the back of a metal spoon. Place in the freezer for 30 mins or until firm. Remove from tin and cut into bars. Serve immediately, with sunshine.