Energy per serve 1,818 kJ
1 cup rolled oats
¾ cup raw cashews
12 dates, pitted
1 Tbsp melted coconut oil
3 Tbsp maple syrup
Ice cream layer
250g store bought, low-fat vanilla ice cream
1 scoop (30g) True WPI90 French Vanilla
2 Tbsp pistachios, roughly chopped
¼ cup raspberries, frozen
Line a small to medium baking dish with baking paper.
Using a food processor, blend the rolled oats, cashews, dates, coconut oil and maple syrup until resembling a smooth crumb.
Pour the mixture into the baking dish and press firmly until the mixture is spread across the bottom of the baking tray to approximately 2cm in height.
Rinse the food processor and add the ice cream and protein powder. Blend until ingredients are combined and appear smooth.
Pour the ice cream mixture on top of the base and then place the baking dish in the freezer for 20 minutes.
Remove the baking dish from the freezer and sprinkle over the crushed pistachios and the frozen raspberries.
Put the baking dish back in freezer and leave at least 3 to 4 hours before serving.
Remove the baking dish from the freezer and cut into 6 ice cream bars.
Keep the ice cream bars in the freezer and keep for up to 5 days.