Date Ice Cream Bars

Directions

1. Line a 20cm x 10cm tin or small loaf tin with baking paper, leaving an overhang on the long sides. Split the dates open and lay half of them flat in the base of the tin, packing them tightly. Cover with baking paper and roll over the top until the dates merge into one smooth sheet.

2. Make the second date layer the same way, rolling it out between two sheets of baking paper to match the tin's footprint. Chill until needed.

3. Blend the cottage cheese in a food processor for 60 to 90 seconds until smooth. Add cashew butter, maple syrup, and vanilla, then blend until glossy and uniform.

4. Spread the filling over the date base and freeze for 30 minutes until set. Peel the reserved date sheet off its paper, lay it over the filling, and press down gently. Cover and freeze for at least 4 hours, or overnight.

5. Lift the slice onto a board and cut into 8 squares. Melt the dark chocolate with coconut oil, spoon it over the squares, and scatter pecans and salt while the chocolate is wet. Firm up in the freezer for 10 minutes.