Unicorn Nice Cream Bars (Dragonfruit & Lemon Blue Majik)

🦄 UNICORN NICE CREAM BARS 🦄
(Dragonfruit & lemon blue majik)

Made these cuties with my girl @thymewithjess yesterday✨

Crust:
1 3/4 cup almond flour
1/2 cup arrowroot
1/4 coconut oil
1/4 cup Lakanto maple syrup
To make the crust preheat the oven to 350F.
Whisk together your almond flour, arrowroot and lakanto syrup, mix in a large bowl until combined.
Line a baking sheet with parchment paper, roll out your dough, flatten and bake for 15-20 mins. Allow to cool for 10 mins then put your crust in the freezer.

Blue majik filling:
1/2 cup of fresh lemon juice
2 TBSP of arrowroot
1 cup full fat coconut milk
1/2 cup Lakanto maple syrup
2 TBSP coconut oil
6 blue majik capsules poured out
1/2 tsp of vanilla or vanilla bean

In a medium pot, whisk your lemon juice and arrowroot until no lumps are left, then whisk in the rest of your ingredients.
Allow to completely cool before doing anything with it.

Dragon fruit topping:
1 cup raw cashews
1 cup of chopped dragon fruit
1/2 cup of coconut butter
1/4 cup Lakanto maple syrup
1 TBSP of lemon juice
1 TBSP lemon zest
1/2 tsp of vanilla

Add all ingredients to a blender & blend til smooth.
Remove your crust from the freezer and pour on top of the blue majik layer. Place back in the freezer for another 30-45min!
Once it’s hardened add your final layer of dragon fruit, allow to freeze for another 30-45 mins and then voila!