Sunflower Butter Chocolate Ice Cream Bars {Paleo & Vegan}

These Sunflower Butter Chocolate Ice Cream Bars have coconut pecan bottom layer topped with creamy chocolate sunflower butter banana ice cream!  They’re no-bake, healthy, gluten free, Paleo, vegan and refined sugar free.

Happy Father’s Day to everyone!  Or, if you’re reading this from the future – Happy Healthy Chocolate Ice Cream Bar Day to you.

This recipe could have had a ridiculously long title, because, technically speaking, these are banana  sunflower butter chocolate ice cream bars with no bake pecan coconut crust that I topped with coconut whipped cream.  But that’s just insane, don’t you think?  Not to even get into the whole gluten free, Paleo, dairy free, vegan part of it.  Plus no bake.  Seriously this recipe stuff can get really complicated as far as communicating ingredients goes.

But anyway, it’s definitely fitting for me to post a dairy free ice cream bar recipe on Father’s Day, since I have many a childhood memory of my own dad eating dairy free ice cream bars!  Yup, he is ultimately the source of the entire blog, since, I inherited all of my food sensitivities from him, it seems.

Back then of course it was all about Tofutti Cuties and Lactaid everything, I do believe this chocolate ice cream bar recipe is a big step in a much better direction for dairy free frozen treats, but that is my opinion only!  I can still taste those tofutti cuties though, the distinctive flavor really does leave a burn mark in my memory.

That and the apple juice my mom used to put in my cheerios in place of milk oh-lord-help-me.  Thank goodness for almond and coconut milk!

A little bit about this recipe before we start no-baking!   The bottom layer is taken right from my key lime pie crust  and is just coconut, pecans, and dates with a touch of maple syrup.  It works baked or unbaked in my opinion.

The star of the show is the creamy banana sunflower butter chocolate ice cream.  Yes, it’s a mouthful (pun, oh yes) but it’s not complicated, trust me.  I absolutely love how sunflower butter combines with banana to give you an ultra creamy texture that freezes really well.  Add some almond milk, cocoa and vanilla and you have an amazing healthy treat!

Lastly, I topped off the chocolate ice cream bars with coconut whipped cream, after freezing, because dang it – coconut whipped cream deserves to be on everything, and looking at some of my recent recipes there’s really nothing it doesn’t go with (lemon bars, sandwich cookies and cookie cupcakes to name a few!)  It’s crazy easy to make with a can of full fat coconut milk, a bit of maple and vanilla.  YUM!  Okay, let’s go!

Sunflower Butter Chocolate Ice Cream Bars {Paleo & Vegan}

Sunflower Butter Chocolate Ice Cream Bars {Paleo & Vegan}

Chocolate Sunflower Butter Ice Cream Bars with a coconut pecan bottom layer, no bake, grain free, paleo, vegan, dairy free, healthy and easy to make.

Author: Michele

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours 15 minutes

Course: Dessert

Cuisine: Paleo &amp, Vegan

Servings: 8 -10 servings

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Ingredients

For the bottom layer

• 1 cup pecans
• 1 cup pitted dates softened
• 3/4 cup shredded unsweetened coconut
• 2 tsp pure maple syrup

For the Ice Cream Layer

• 1 large ripe banana not too overripe
• 1 cupsunflower butter
• 3/4 cup unsweetened almond milk
• 1/4 cup +2 tbsp unsweetened cocoa powder or raw cacao
• 1/4 cup pure maple syrup
• 1 tsp pure vanilla extract
• Coconut Whipped Cream to top

Instructions

1. In a food processor, combine ingredients for the bottom layer and process on high until a crumbly/pasty mixture begins to form (it should somewhat stick together)
2. Line an 8 x 8 inch baking dish with parchment paper (for easy removal) and press the mixture into the bottom evenly, set aside
3. In a blender, combine the ingredients for the ice cream layer and blend until a thick smooth mixture forms. Pour the entire mixture over the top of the bottom layer and use a rubber spatula to spread out evenly.
4. Cover tightly with plastic wrap and freeze until set for 2-3 hours. Cut into squares and serve with coconut whipped cream if desired. Enjoy!

Recipe Notes

*I listed the "cook time" as 2 hours, which is really the time spent in the freezer while setting.

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What I Used:

Do you have a favorite dairy free ice cream?

What’s something from childhood that you can still “taste” now?  Good or bad!

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