top of page
Writer's picturePeanut Head

Chocolate Cauliflower Ice-Cream Bars

Updated: Aug 3, 2019


Chocolate Cauliflower Ice Cream Bars


Yeah you read that right, these Paleo, Nut Free, Grain Free, Dairy Free and Refined Sugar Free bad boys are made up with a base of cauliflower! And I can tell you right now you wouldn't even guess it. The great thing about cauliflower is that it has a mild taste and color so it can be adapted into desserts if you use the right accompanying ingredients.


I wanted to create a dessert that didn't have a crazy amount of nuts and oils that were a lot to digest, and I think I hit the nail on the head here. Albeit I still used coconut oil and sunflower seed butter, but much less than I would've without the cauliflower.


If you're good with nuts, feel free to sub out the Sunbutter for any other nut butter (peanut. almond or cashew would work great). And to make to completely vegan, sub out the honey in the base for maple syrup, or rice malt syrup.



Chocolate Cauliflower Ice Cream Bars


Makes 9 -12 squares



What you'll need:


Base

  • 1 cup cassava flour

  • 3 tbsp honey

  • 2 tbsp ground flaxseed

  • 1/3 cup coconut oil, room temp

  • 1/2 tsp vanilla

  • 2 tbsp water


Middle Layer

  • 2 cups cauliflower rice - steamed

  • 2 tbsp coconut flour

  • 1/3 cup sunflower butter

  • 1/3 cup maple syrup

  • 1/4 cup melted coconut oil

  • 70g dark chocolate, melted

  • 1 tsp vanilla

  • 1/2 tsp sea salt


Top Layer

  • 90g dark chocolate (I used Hu Kitchen for a refined sugar free option)

  • 1 tbsp coconut oil

What to do:


  • Preheat oven to 350F bake

  • Lightly grease and line a 9x9 brownie tin with parchment paper

  • In a bowl mix together your cassava flour and ground flax

  • Spoon in your coconut oil, honey and vanilla

  • Using you hands gently knead the honey and oil into the flours

  • Add your water and stir until combined

  • Transfer to the baking tin and press down till you have an even layer

  • Bake for 14 mins. Remove from the oven and allow to cool

  • In a food processor add your steamed cauliflower rice (or florets), blitz until smooth

  • **You may need to stop and scrape down the sides a few times but patience is a virtue my friends

  • Add the maple syrup, coconut oil, sunbather and vanilla and continue to blitz until fully incorporated, then add the coconut flour and salt and blend some more

  • Gently melt down your dark chocolate over the stovetop and ad this to the batter, ensuring you mix immediately, until fully smooth

  • Pour batter over the baked base, smooth down the top with a spatula and place in the freezer for 10 minutes

  • While that's cooling down, gently melt down your dark chocolate for the top layer in a small saucepan, as soon as it's melted add the coconut oil and stir until you have a smooth chocolate 'sauce'

  • Remove baking tin from the freezer and pour chocolate over top ensuring it's even. (At this point you can sprinkle on some salt flakes for extra brownie points)

  • Allow to sit in the freezer for at least 1 hour before carefully removing from the brownie tin and cutting into squares


Tip: When cutting, to avoid the top layer from cracking hold knife under hot running water and gently score the top before cutting into it.


Store bars in the freezer for a healthy veggie filled summer treat!


Commenti


bottom of page