Cookie Dough Banana Ice Cream Bars

Line an 8×8 inch baking pan with parchment paper, leaving some hanging over the sides to use as a handle. Set aside.

In a large food processor, crush cashews. Add dates and process until broken down and mixed with cashews. Then, with processor running, stream water in until crust begins to stick together in crumbles.

Pour crust into the prepared baking pan and press firmly and evenly. Place into freezer.

Put cookie dough ingredients, except chocolate chips, into the food processor and process until totally smooth, stopping to scrape down the sides often. Make sure to scrape under the blade too, as the agave gets stuck under there.

Once smooth, transfer to a bowl and stir in the chocolate chips. Spread over the crust evenly and place back into the freezer.

Place banana coins and agave in a high-powered blender and blend until smooth. You will need to stop and scrape down the sides a lot at the start. I find it’s easier to start with the “chop” setting and, once the banana begins to thaw, alternate between “chop” and “stir” until it’s creamy and smooth.

Spread banana onto the cookie dough mixture and freeze until hard, at least 4 hours to overnight.

Once frozen, place the chocolate into a microwave-safe container and microwave on half power using 30-second intervals, stirring between each interval, until smooth and creamy. Pour melted chocolate into a shallow, rimmed plate,

Remove the bars from the pan and slice into squares. Quickly dunk the tops of each bar into the melted chocolate and place onto a parchment lined baking sheet. Place into the freezer for a few minutes to set the chocolate. Devour.

Notes:
1. You only need 4 ounces chocolate for dipping, but it is helpful to melt a little bit extra so you have some wiggle room when you get down to dunking the last few!
2. You have to work quickly or the frozen banana will solidify the chocolate!