If you've ever been to Cold Stone Creamery, you may be familiar with their Strawberry Blonde signature sundae. Whenever we were running errands around there, my mom and I would always find time to make a quick stop and share a scoop of this irresistibly creamy treat. It's one of the sweet memories my mother and U share, but ever since her dairy intolerance developed and I switched to a plant-based diet, we stopped our little tradition. Until... these bars were born!!! A buttery graham cracker crust layered with a gooey date caramel and topped with a fresh, creamy strawberry filling. And it’s all gluten free, vegan, and made with wholesome ingredients. Every time strawberry season comes around, my mom ALWAYS asks for me to make these bars! They've reinvigorated our tradition for the better--Cold Stone has nothing on these utterly delicious bars. And when I'm feeling a little extra, I pipe a little coconut whipped cream on top of each bar. You guys, this one is sooo good, make sure you give it a try!
Strawberry Blonde Bars
Crust:
- 2 cups almond flour
- 1/4 cup melted coconut oil
- 1 tsp ground cinnamon
- 1/4 tsp salt
Preheat oven to 350 degrees Fahrenheit and line a 8x8 dish with parchment paper. Pulse all ingredients in a food processor until combined. Firmly press the dough into the dish and poke the bottom with a fork. Bake for 25-30 minutes, or until golden brown. Set aside to cool.
Caramel :
- 1 cup medjool dates
- 1 cup coconut milk
- 2 tbsp peanut butter
- 1 tsp vanilla
- 1/8 tsp salt
Blend all the ingredients in a food processor for a 5 minutes until completely smooth. Pour on top of the crust and place in the freezer to firm up for 30 minutes. Meanwhile, make the strawberry layer.
Strawberry Layer:
- 16 oz strawberries
- 1/4 cup raw cashews
- 1/4 cup medjool dates
- 1 tsp vanilla
Blend all the ingredients in a blender for about 3 minutes on high until completely smooth. Pour on top of the caramel layer and smooth out. Tap on the counter to get rid of any small bubbles in the layer. Freeze for a couple hours until firm. Take the bars out 5 minutes before serving, slice, and enjoy!!
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