For the Crust:

        • 1 Bag of Sol-ti Coconut Cashew SuperMix

        • ½ Cup Raw Pecans

        • 11-12 Medjool Dates

     For the Filling:

        • 1 ½ Cups Soaked Raw Cashews

        • ⅓ Cup Coconut Cream

        • ¼ Cup Coconut Oil

        • ⅓ Cup + 2 TBSP Pure Maple Syrup

        • ½ tsp Vanilla Bean Powder

     For the Caramel Top:

        • ⅓ Cup Coconut Butter

        • ⅓ Cup Date Syrup

        • 18 Raw Pecans

1. Begin by making the base. Combine all the base 

ingredients together in a food processor and 

process until smooth.

2. Press the base into a parchment-lined loaf pan and 

place it in the freezer.

3. Make the filling by combining all ingredients together 

and blending until smooth. Pour the mixture over the 

crust, cover, and freeze for 2-3 hours or until solid.

4. Once the bars are solid, make the caramel mixture 

by mixing the coconut butter and date syrup together 

in a small bowl until it resembles caramel. Spread the 

caramel over the ice cream mixture and top with the 

pecans. Place back in the freezer for 1 hour.

5. When you are ready to serve, lift the ice cream out 

of the loaf pan, cut into bars, and serve immediately. 

Store in the freezer.

Enjoy!