These maple pecan ice cream bites are a tasty vegan treat! In case you couldn’t tell (or aren’t a regular follower of my blog) I’ve been really into coconut cream lately. It’s such a fun and easy dairy-free medium to work with. I especially love pairing it with all the berries that are in season right now.
If you don’t know how to whip coconut cream, read below. It’s explained in the recipe and it’s very easy!
Maple Pecan Ice Cream Bites:
1/2 cup whipped coconut cream* (where to buy BPA free coconut milk)
2.5 tsp maple syrup (add more if you want it to be sweeter)
1/4 tsp vanilla
1/4 cup chopped pecans
2 tbsp shredded coconut
*To make whipped coconut cream refrigerate a can of coconut milk overnight. This will separate the coconut cream from the milk. Scoop out the cream from the top. This is coconut cream. You can also buy cans of just coconut cream. Whip it with a hand mixer or a whisk.
1. Put coconut cream in a bowl with the maple syrup, salt and vanilla and whip with a hand mixer or whisk. You can taste this coconut cream to determine if it’s sweet enough or if it needs more maple syrup.
2. Put the mixture in a loaf pan lined with wax paper. Sprinkle chopped pecans and shredded coconut over it and put in the freezer. Allow it to harden, then cut into smaller pieces to serve.
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