Chocolate Ice Creamy Bars

Raw Chocolate Mousse - Ice Creamy Bars
Prep time
Total time
Serves: 4-6
Base Layer:
  • 1 cup walnuts
  • 1 cup pecans
  • ½ cup cacao powder
  • 2 Tbsp. coconut nectar
  • 1 cup dates
  • 1 Tbsp. cacao nibs
  • 1 Tbsp. vanilla extract
  • 1 dash of sea salt
Top Layer:
  • 2 small avocados, pitted
  • ½ cup cacao powder
  • 1 dash sea salt
  • ¼ tsp. vanilla extract
  • ¼ cup coconut oil, melted
  • ⅓ cup almond milk
  • ½ tsp. mint extract
  • ½ cup coconut sugar
  • 1 Tbsp. arrowroot powder
Base Layer:
  1. Pit dates and add them (must be soft) to the food processor with nuts and cacao powder. Process to combine.
  2. Next add remaining ingredients, pulse until mixture starts to stick together and form a ball.
  3. Pour and even out this mixture in an 8x8 Pyrex container, get it nice and even.
  4. Place in the freezer.
Top Layer:
  1. Place all ingredients into a food processor and process until a mousse is created.
  2. Taste and adjust flavor to your liking; if you want it sweeter, add more sugar; more of a mint flavor, add more mint; maybe more salt, etc.
  3. Remove Pyrex from freezer and top with mousse.
  4. Place back in freezer for at least 20 minutes.
  5. When ready to serve, take out and allow 5 minutes before cutting. Serve cold.


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