Ingredients
Scale
For the crust
- ⅔ cup finely chopped dates, packed, about 9 dates
- 1 cup pecans, toasted and cooled
- ¼ teaspoon kosher salt
- 1 teaspoon cinnamon
For the banana ice cream
- ¼ cup cashew butter, or whatever nut butter you prefer
- 4 frozen bananas
- 1 teaspoon vanilla extract
- 4 scoops Vital Proteins Grass-fed Collagen
- 1 tablespoon Vital Proteins Grass-fed Gelatin
- ¼ cup cold water
- Up to ¼ cup canned coconut milk, if needed to help blend
For the caramel swirl
- ⅓ cup paleo caramel sauce
Instructions
- Line an 8×8” square baking pan with parchment paper.
- In a food processor or high powered blender, pulse the finely chopped dates, pecans, and kosher salt until the pecans are broken down into small bits and it sticks together like a dough. Be careful not to over blend.
- Press the pecan date mixture evenly into the bottom of the lined pan. Set aside while preparing the filling.
- Combine the gelatin and cold water in a small bowl and stir to combine, let stand to bloom.
- In a food processor or high powered blender, combine the cashew butter, bananas, vanilla extract, and blend until smooth.
- Heat the gelatin mixture for 20 seconds in the microwave until its liquid. Turn the blender on low and with the blender running, drizzle in the gelatin. Let blend to combine fully.
- Spread the banana ice cream evenly over the prepared crust and drizzle with the caramel swirl. Use a knife to swirl it into the banana ice cream.
- Place in the freezer to harden for at least two hours before cutting into 16 squares with a sharp knife. To help cut clean slices, run the knife under hot water in between each slice. Store in the freezer.