Frozen Caramel-Swirled Banana Bars Recipe
Frozen Caramel-Swirled Banana Bars are a delicious and healthy frozen treat that combines a nutty pecan-date crust with creamy, collagen-enriched banana ice cream swirled with paleo caramel sauce. These bars are perfect for a refreshing dessert or snack, offering a naturally sweet and creamy texture without added refined sugars.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (including heating gelatin)
- Total Time: 20 minutes plus 2 hours freezing time
- Yield: 16 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Crust
- ⅔ cup finely chopped dates, packed (about 9 dates)
- 1 cup pecans, toasted and cooled
- ¼ teaspoon kosher salt
- cinnamon to taste
Filling
- ¼ cup cashew butter (or preferred nut butter)
- 4 frozen bananas
- 1 teaspoon vanilla extract
- 4 scoops Vital Proteins Grass-fed Collagen
- 1 tablespoon Vital Proteins Grass-fed Gelatin
- ¼ cup cold water
- Up to ¼ cup canned coconut milk (optional, to help blend)
- ⅓ cup paleo caramel sauce
Instructions
- Prepare the pan: Line an 8×8” square baking pan with parchment paper to prevent sticking and facilitate easy removal of the bars.
- Make the crust mixture: In a food processor or high-powered blender, pulse the finely chopped dates, toasted pecans, kosher salt, and cinnamon until the pecans break down into small bits and the mixture sticks together like dough. Be careful not to overblend.
- Form the crust: Press the pecan-date mixture evenly into the bottom of the lined pan and set it aside while preparing the filling to let it firm up slightly.
- Bloom the gelatin: In a small bowl, combine the gelatin and cold water. Stir to combine and let it stand for a few minutes to bloom.
- Blend the banana mixture: In a food processor or high-powered blender, combine the cashew butter, frozen bananas, and vanilla extract. Blend until the mixture is smooth and creamy.
- Incorporate gelatin: Heat the bloomed gelatin mixture in the microwave for about 20 seconds until it becomes liquid. With the blender running on low speed, slowly drizzle in the liquid gelatin. Let blend fully to ensure it is well incorporated.
- Assemble the bars: Spread the banana ice cream mixture evenly over the prepared pecan-date crust. Drizzle the paleo caramel sauce on top and use a knife to gently swirl the caramel into the banana ice cream for a marbled effect.
- Freeze: Place the pan in the freezer to harden for at least two hours. Once firm, cut into 16 squares with a sharp knife. For clean slices, run the knife under hot water before each cut. Store the bars in the freezer until ready to serve.
Notes
- Use ripe frozen bananas for best flavor and creaminess.
- Cashew butter can be substituted with almond or peanut butter based on preference.
- Make sure not to overblend the crust ingredients to maintain some texture.
- The gelatin mixture must be warm but not hot when added to the banana mixture to prevent clumping.
- Running the knife under hot water between slices helps to cut through the frozen bars cleanly.
- Bars are best stored in the freezer and consumed within one week for optimal freshness.
