These Berries-and-Cream Crunch Bars are a playful celebration of summer's sensory sweetness. Infused with the heart-opening essences of Rose and Euphoria, each bite unveils a creamy blend of vanilla-coconut milk, bright fruitiness and subtle floral notes—the result is soul-soothing and decadently creamy.
Covered in a vibrant, tangy crumble of freeze-dried raspberries, lemon biscuits, and airy quinoa puffs, this crunchy coating creates an alchemy of textures that awaken your senses and uplift the spirit.
Indulge your inner child with this creamy, dreamy treat!
RECIPE
- Prep time: 3 hours
- Rest time: 5 minutes
- Yield: 12 bars
- Category: dessert
- Recipe by: Madison Tm
Ingredients:
For the Coconut Ice Cream:
- 1 14-15 oz can coconut milk
- 1 Tbsp pure vanilla extract
- 1/8 tsp kosher salt
- 1 1/2 cups (298 mL) coconut cream
- 3/4 cup (180 g) brown sugar, or coconut sugar/sugar alternative
- 2 tsp Rose powder
- 1 tsp Euphoria powder
For the Crunch Coating:
- 5-6 small lemon biscuits, or 4 medium sugar cookies
- 2 Tbsp vegan butter, or coconut oil
- 1/2 cup (28 g) freeze-dried raspberries, roughly crumbled
- 3 Tbsp crisp quinoa puffs
Instructions:
In a large mixing bowl, add coconut milk, vanilla extract, brown sugar, and salt. Blitz with an immersion blender until blended smooth. At this point, add Rose and Euphoria powders. Blitz the mixture again until incorporated.
Line a large baking tray with parchment paper. Place the ice cream bar moulds on the baking tray. Pour or scoop the ice cream mixture into the moulds. Then, add a popsicle stick into each cavity. Freeze the bars for 3-4 hours until frozen solid, or overnight.
Remove the bars from the freezer and set aside. Meanwhile, immediately make the crunch coating mixture as you allow the bars to sit. This will allow the crunch to adhere to the bars easily.
Fill a zip-top bag with the lemon biscuits (or sugar cookies) and freeze-dried raspberries. Use a rolling pin or bottom of a bowl o crush them in the closed bag until they have a large breadcrumb texture. Now, add the crisp quinoa puffs to the bag (keeping them whole) and mix it around until blended.
Pour the crunch mixture onto a plate. Drizzle melted butter or coconut oil over the mixture, using a spoon to evenly coat the mixture with the butter.
Check that the bars are still frozen. Carefully place one bar on top of the mixture. On one side, generously spoon the mixture on top, then press the bar into the mixture. Repeat this step for the opposite side until the bar is mostly covered on both sides. *Tip: you may need to do this a couple times on each side until it is mostly covered with the crunch coating.
Place the bars carefully on the lined baking tray (without the moulds), then freeze for 30 minutes to 1 hour before enjoying.
