Ever have an urge for a high-end, high-calorie ice cream bar?  Decadent indulgence can be achieved with a surprisingly sensible alternative.  Don’t worry, this recipe will still achieve an eye-rolling, slow-motion chewing effect when you take the first bite. Gluten and dairy free.

Ingredients:

Bars

• 2 Tablespoons almond butter
• 1 Tablespoon powdered cocoa
• 1 scoop chocolate NuZest Clean Lean Protein
• ½ banana (spottier the better)
• ½ cup almond milk
• 2 teaspoons alcohol free vanilla

Coating

• 1/4 Tablespoons coconut oil (melted)
• 2 Tablespoon powdered cocoa
• 1 Tablespoon coconut nectar
• Chopped almonds (optional)

Method:

1. For bars, place all ingredients into a high speed blender.  Mix on medium-high speed until smooth.
2. Pour mixture into ice cream bar molds* and freeze (approximately 5 hours or overnight).
3. When ready to eat, mix coating ingredients until it forms a smooth sauce.  Adjust sweetness to taste.
4. Remove bars from molds.  Coat bar in chocolate coating, pressing each side into the chopped almonds as coating dries quickly.  Return to freezer for 5 minutes.  
5. Devour.

*Such as Silikomart Silicone Easy Ice Cream Bar Molds