Ingredients
Scale
Base
- 1/2 cup rolled oats
- 1/2 cup flax meal
- 12 pitted medjool dates
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1 cup brown rice crisp cereal
- 2–3 tbsps non-dairy milk
Ice Cream Layer
- 2 bananas (frozen or not)
- 1/2 tsp cinnamon
- 1 tbsp cashew butter or almond butter (optional but highly recommended)
- 2/3 cup non-dairy milk
- 4 pitted medjool dates
Streusel
- 2/3 cup oat flour
- 2 tbsps maple syrup
- 1/4 tsp cinnamon
Instructions
- Base: Combine everything in a blender or food processor.
- Process until you have a cohesive sticky dough.
- Press into a 8×8″ pan lined with plastic wrap. Set aside.
- Filling: Combine everything in a blender. Blend till smooth.
- Pour on top of the base.
- Freeze for 1 hour.
- Streusel: Combine all the ingredients in a mixing bowl. Mix with a fork until you have crumbly pebble-sized pieces. Adjust the amount of flour or maple syrup if needed.
- After the bars have been in the freezer for 1 hour, take them out and sprinkle on the streusel. Letting the bars freeze for an hour first prevents the streusel from getting soggy.
- Freeze for an additional 4 hours.
- Remove from the freezer 10 minutes before slicing and eating. Keep in the freezer.
Notes
Inspired by Banana Choc Breakfast Bars from Marfigs Munchies