Vegan Treat

Vegan Cashew Matcha Ice Cream Bars

Average: 5 (2 votes)
(2 votes)
Vegan Cashew Matcha Ice Cream Bars

Vegan Cashew matcha ice cream bars - Bright and creamy superfood ice cream

share Share
bookmark_border Copy URL
Health Score:
91 / 100
30 min.
ready in 13 h. 30 min.
Ready in

Healthy, because

Even smarter

Nutritional values

Cashews contain tryptophan, which is needed in the brain to produce the happiness hormone serotonin. One advantage of coconut blossom sugar is that it has a lower glycemic index than refined sugar. This means that blood sugar levels do not rise as quickly after consumption.

If you can't get matcha tea powder or don't like the taste, you can simply omit the green tea. Alternatively, the ice cream can also be refined and colored with freeze-dried fruit powder, for example from raspberries.

1 piece contains
(Percentage of daily recommendation)
Calorie288 cal.(14 %)
Protein4 g(4 %)
Fat20 g(17 %)
Carbohydrates24 g(16 %)
Sugar added14 g(56 %)
Roughage1.2 g(4 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0.9 mg(8 %)
Vitamin K0.4 μg(1 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0 mg(0 %)
Niacin1.1 mg(9 %)
Vitamin B₆0.1 mg(7 %)
Folate10 μg(3 %)
Pantothenic acid0 mg(0 %)
Biotin1.4 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0 mg(0 %)
Potassium194 mg(5 %)
Calcium10 mg(1 %)
Magnesium48 mg(16 %)
Iron2.3 mg(15 %)
Iodine1 μg(1 %)
Zinc0.9 mg(11 %)
Saturated fatty acids13.6 g
Uric acid0 mg
Cholesterol0 mg
Complete sugar19 g


3 ½ ozs Cashews
4 ½ ozs coconut sugar
1 handful mint
14 ozs Coconut milk
3 Tbsps Matcha tea powder
1 pinch Sea salt
2 ¼ ozs Dark chocolate (min. 70% cocoa content)
How healthy are the main ingredients?
Coconut milkCashewmint

Kitchen utensils

8 Ice- small molds and wooden handles

Preparation steps


Soak cashews in cold water for at least 8 hours, preferably overnight. The next day, drain and drain again.


Boil coconut blossom sugar with 6 ounces water. Wash the mint and add. Remove pot from heat and let steep covered for 10 minutes. Remove mint, squeezing it vigorously. Allow syrup to cool for 15 minutes.


Then puree cashews very finely in a stand mixer together with the syrup. Add coconut milk, 2 tablespoons matcha tea powder and 1 pinch of salt and puree again. Refrigerate the mixture for 1 hour.


In the meantime, finely chop the chocolate and divide into 8 ice cream molds. Pour the mixture into the molds and freeze for about 1 hour. Then insert wooden sticks and freeze for another 3 hours. To serve, remove ice cream from molds and serve dusted with remaining matcha tea powder.