Description
Enjoy these delicious Vegan Snickers Ice Cream Bars made with creamy coconut and almond butter, sweet medjool date caramel, crunchy peanuts, and a rich chocolate coating. This dairy-free treat captures all the flavors of classic Snickers bars in a healthier, plant-based version perfect for a refreshing dessert or snack.
Ingredients
Scale
Ice Cream Base
- 1 can 13.5 oz coconut cream (solid parts only)
- 1/2 cup coconut milk (can substitute any other milk)
- 1/2 cup almond butter (can substitute any other nut or seed butter)
- 1/4 cup coconut sugar (can substitute maple syrup or any other sugar)
Date Caramel
- 1 cup medjool dates (pitted)
- 1/4 cup creamy almond butter
- 2 tbsp coconut milk
- 1 tsp vanilla extract
Toppings & Coating
- 1/2 cup dry roasted salted peanuts
- 1 cup dark chocolate chips
- 2 tsp coconut oil
Instructions
- Prepare the Ice Cream Base: In a blender, combine coconut cream (solid parts only), coconut milk, almond butter, and coconut sugar. Blend on high speed until the mixture is smooth and creamy, ensuring there are no lumps.
- Freeze the Ice Cream Base: Pour the blended mixture evenly into 8 silicone ice cream molds. Place the molds in the freezer and freeze for 2 hours or until the ice cream base is firm and scoopable.
- Make the Date Caramel: While the ice cream freezes, add the pitted medjool dates, creamy almond butter, coconut milk, and vanilla extract into a food processor. Blend until the caramel is smooth and creamy. If it becomes too thick, add a couple tablespoons of warm water to reach a spreadable consistency.
- Assemble the Bars: Remove the ice cream molds from the freezer. Evenly spread the date caramel over each firm ice cream base to form an even layer.
- Add Peanuts: Sprinkle dry roasted salted peanuts over each caramel layer. Gently press the peanuts into the caramel so they adhere well. Return the molds to the freezer to firm up for about 30 minutes to 1 hour.
- Melt the Chocolate Coating: Place dark chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second increments, stirring well between each round until the chocolate is melted, smooth, and creamy.
- Coat the Ice Cream Bars: Pour the melted chocolate into a cup. Dip each ice cream bar fully into the chocolate, allowing excess to drip back into the cup. Place the coated bars on a baking sheet lined with parchment paper.
- Final Freeze: Freeze the dipped bars again for about 20 minutes or until the chocolate coating is firm and set. Once ready, remove from molds and enjoy your vegan Snickers ice cream bars!
Notes
- Use silicone molds for easy removal of ice cream bars without breaking.
- The date caramel can be stored in the refrigerator for up to one week if made ahead.
- To make the chocolate coating shinier, temper the chocolate or add a small amount of coconut oil.
- Feel free to swap almond butter with peanut butter or sunflower seed butter based on preference or allergies.
- If dates are too dry, soak them in warm water for 10 minutes to soften before making caramel.
- For a nut-free version, substitute almond and peanut ingredients with seed butters and roasted seeds.
Nutrition
- Serving Size: 1 ice cream bar
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 18 g
- Saturated Fat: 13 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
