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THE EMPOWERED SHOP

Apple Spice Cream Bars

About The Author

Making delicious sweet treats that radiate beauty and highlight inspiration from nature, Julia Corbett enjoys sharing and creating unique superfood recipes. She is the author of ‘Raw Cookies’ a recipe book, published in October 2014 and is owner of the dessert company divianaalchemy.com

Looking for a yummy dessert to prepare for the holidays!?

A unique twist on apple pie, these apple spice cream bars combine the goodness of apple pie and ice cream in one. Deliciously flavored with seasonal spices like cinnamon and nutmeg, combined with fresh heirloom apples will delight the taste buds. This dessert is completely gluten-free, dairy-free and full of healthy sweetness.
apple bars

Apple Spice Cream Bars with a Walnut Coconut Crust

  • 2 cups walnuts
  • 2 cups coconut flakes
  • 1/2 cup dates, pitted
  • 2-3 T honey or other liquid sweetener
  • 1/4 tsp sea salt
  • 1/2 tsp vanilla bean powder
  • 1/4 tsp cinnamon
  • a pinch freshly grated nutmeg

Directions

  1. In a food processor, mix the coconut flakes and walnuts until broken down into a flour.
  2. Add all remaining ingredients and mix in the food processor until a loose dough forms. Add more honey if necessary to form desired cookie texture.
  3. Press cookie dough into a parchment paper lined brownie pan or small shallow sheet pan (at least 3/4 inch tall).
  4. To compact the dough, add another sheet of parchment on top of the pressed dough and even out by rolling with a straight sided glass jar. Set aside.

Apple Spice Cream

  • 2 cups chopped apples (organic or heirloom are best)
  • 2 cups cashews, soaked 1-4 hours and drained
  • 1 cup coconut oil, melted
  • 3-4 T raw honey or other liquid sweetener
  • 1 T lucuma powder* (optional)
  • 1 tsp vanilla bean powder
  • a pinch clove powder, fresh grated nutmeg
  • 1/2 tsp cinnamon
  • 1/4 tsp lemon zest
  • 2 T lemon juice
  • a pinch sea salt

Directions

  1. Optional ~ cook down apples on medium low heat with the lemon juice and zest, covered, until softened. Or use raw apples.
  2. Blend all ingredients in a high power blender, adding the melted coconut oil last so it doesn’t solidify, build up from blending slow to the higher setting, using a tamper if necessary to blend smooth.
  3. Pour cream over crust layer and spread evenly, then tap the sheet or pan on a hard surface to release air bubbles.
  4. Chill overnight for best results. Remove parchment from the pan and then slice into bars. Serve with fresh apple slices or edible flower confetti**!

*One of my favorite special superfood ingredients is Lucuma powder, a low-glycemic fruit from Peru. This powder has a creamy maple flavor that will add richness to any dessert and body if you want to thicken a smoothie, for example. It is high in B-vitamins like Niacin and rich in fiber. A delicious addition to fruit or chocolate desserts!

**edible flower confetti can be made by drying edible flowers. Just set edible flower petals out on a pan either in a dry place, or in the sun, and let them dry for a few days. Then crumble the petals by hand or in a bag into ‘confetti.’

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