Homemade Vegan Snickers Ice Cream Bars by @healthyalie

45 min

8 servings

🌰

150 g

Cashew nuts

🥥

250 ml

Canned coconut milk

🥜

30 ml + 100 g

Peanut butter

🍁

130 ml

Maple syrup

🧂

0.3 g

Salt

🥥

55 ml

Coconut oil

🍦

30 ml

Vanilla extract

🧂

2.5 ml

Coarse salt

🥜

50 g

Peanuts

🍫

150 g

Vegan dark chocolate

  1. Place
    • raw cashews

    Place the raw cashews in a bowl and cover them with a large volume of boiling water.

  2. Soak
    • raw cashews

    Soak the cashews for at least 30 minutes, or up to 1 hour for a smoother blend.

  3. Drain
    • raw cashews

    Drain the soaked cashews thoroughly and transfer them to the high-speed blender.

  4. Add
    • canned coconut milk
    • peanut butter

    Add 250 ml canned coconut milk and 2 tablespoons peanut butter to the blender.

  5. Add
    • maple syrup
    • salt

    Add 50 ml maple syrup and a pinch of salt to the blender.

  6. Blend
    • raw cashews
    • canned coconut milk
    • peanut butter

    Blend the ice-cream mixture until completely smooth and creamy, scraping down the sides if needed.

  7. Pour
    • raw cashews
    • canned coconut milk
    • peanut butter

    Pour the blended ice-cream mixture into the loaf pan and smooth the surface.

  8. Freeze

    Freeze the base for at least 2 hours, preferably overnight, until fully firm.

  9. Place
    • peanut butter
    • maple syrup

    Place 100 g peanut butter, 80 ml maple syrup, and 50 ml melted coconut oil in the small bowl.

  10. Add
    • vanilla extract
    • coarse salt

    Add 2 tablespoons vanilla extract and 1/2 teaspoon coarse salt to the caramel mixture.

  11. Whisk
    • peanut butter
    • maple syrup

    Whisk the caramel ingredients until smooth and evenly combined.

  12. Spread
    • peanut butter
    • maple syrup

    Spread the caramel evenly over the frozen ice-cream base.

  13. Sprinkle
    • peanuts

    Sprinkle the peanuts evenly over the caramel layer.

  14. Return

    Return the loaf pan to the freezer for at least 30 minutes, until the caramel layer is firm.

  15. Place
    • vegan dark chocolate
    • coconut oil

    Place 150 g vegan dark chocolate and 1 teaspoon coconut oil in a microwave-safe bowl.

  16. Microwave
    • vegan dark chocolate
    • coconut oil

    Microwave the chocolate in short intervals until melted, stirring between intervals until smooth.

  17. Cool
    • vegan dark chocolate
    • coconut oil

    Let the melted chocolate cool completely while keeping it fluid enough for coating.

  18. Cut

    Remove the frozen slab from the loaf pan and cut it into 10 equal bars.

  19. Line
    • Vegan dark chocolate

    Line the baking sheet with parchment paper and place it beside the melted chocolate.

  20. Coat
    • vegan dark chocolate
    • coconut oil

    Coat each frozen bar completely in melted chocolate and place it on the lined baking sheet.

  21. Chill
    • Vegan dark chocolate

    Chill the coated bars in the refrigerator or freezer until the chocolate shell is firm.

Homemade Vegan Snickers Ice Cream Bars by @healthyalie

45 min

8 servings

🌰

150 g

Cashew nuts

🥥

250 ml

Canned coconut milk

🥜

30 ml + 100 g

Peanut butter

🍁

130 ml

Maple syrup

🧂

0.3 g

Salt

🥥

55 ml

Coconut oil

🍦

30 ml

Vanilla extract

🧂

2.5 ml

Coarse salt

🥜

50 g

Peanuts

🍫

150 g

Vegan dark chocolate

Preparation Steps

  1. Step 1/21

    Place the raw cashews in a bowl and cover them with a large volume of boiling water.

    🥜raw cashews
    🥣small bowl

  2. Step 2/21

    Soak the cashews for at least 30 minutes, or up to 1 hour for a smoother blend.

    🥜raw cashews
    🥣small bowl

  3. Step 3/21

    Drain the soaked cashews thoroughly and transfer them to the high-speed blender.

    🥜raw cashews
    🥣small bowl

  4. Step 4/21

    Add 250 ml canned coconut milk and 2 tablespoons peanut butter to the blender.

    🥥canned coconut milk
    🥜peanut butter
    🥄rubber spatula

  5. Step 5/21

    Add 50 ml maple syrup and a pinch of salt to the blender.

    🍁maple syrup
    🧂salt

  6. Step 6/21

    Blend the ice-cream mixture until completely smooth and creamy, scraping down the sides if needed.

    🥜raw cashews
    🥥canned coconut milk
    🥜peanut butter
    🍁maple syrup
    🧂salt
    🥄rubber spatula

  7. Step 7/21

    Pour the blended ice-cream mixture into the loaf pan and smooth the surface.

    🥜raw cashews
    🥥canned coconut milk
    🥜peanut butter
    🍁maple syrup
    🧂salt
    🍳loaf pan
    🥄rubber spatula

  8. Step 8/21

    Freeze the base for at least 2 hours, preferably overnight, until fully firm.

    🍳loaf pan

  9. Step 9/21

    Place 100 g peanut butter, 80 ml maple syrup, and 50 ml melted coconut oil in the small bowl.

    🥜peanut butter
    🍁maple syrup
    🥥coconut oil
    🥣small bowl

  10. Step 10/21

    Add 2 tablespoons vanilla extract and 1/2 teaspoon coarse salt to the caramel mixture.

    🍦vanilla extract
    🧂coarse salt
    🥣small bowl

  11. Step 11/21

    Whisk the caramel ingredients until smooth and evenly combined.

    🥜peanut butter
    🍁maple syrup
    🥥coconut oil
    🍦vanilla extract
    🧂coarse salt
    🥣small bowl
    🥄whisk

  12. Step 12/21

    Spread the caramel evenly over the frozen ice-cream base.

    🥜peanut butter
    🍁maple syrup
    🥥coconut oil
    🍦vanilla extract
    🧂coarse salt
    🍳loaf pan
    🥄rubber spatula

  13. Step 13/21

    Sprinkle the peanuts evenly over the caramel layer.

    🥜peanuts
    🍳loaf pan

  14. Step 14/21

    Return the loaf pan to the freezer for at least 30 minutes, until the caramel layer is firm.

    🍳loaf pan

  15. Step 15/21

    Place 150 g vegan dark chocolate and 1 teaspoon coconut oil in a microwave-safe bowl.

    🍫vegan dark chocolate
    🥥coconut oil
    🥣microwave-safe bowl

  16. Step 16/21

    Microwave the chocolate in short intervals until melted, stirring between intervals until smooth.

    🍫vegan dark chocolate
    🥥coconut oil
    🥣microwave-safe bowl
    🥄rubber spatula

  17. Step 17/21

    Let the melted chocolate cool completely while keeping it fluid enough for coating.

    🍫vegan dark chocolate
    🥥coconut oil
    🥣microwave-safe bowl

  18. Step 18/21

    Remove the frozen slab from the loaf pan and cut it into 10 equal bars.

    🔪knife
    🪵cutting board
    🍳loaf pan

  19. Step 19/21

    Line the baking sheet with parchment paper and place it beside the melted chocolate.

    🍳baking sheet
    📜parchment paper

  20. Step 20/21

    Coat each frozen bar completely in melted chocolate and place it on the lined baking sheet.

    🍫vegan dark chocolate
    🥥coconut oil
    🥣microwave-safe bowl
    🍳baking sheet
    📜parchment paper

  21. Step 21/21

    Chill the coated bars in the refrigerator or freezer until the chocolate shell is firm.

    🍳baking sheet

Composition

Ingredients

Types

Beverages, Nut butters, Sweeteners, Seasonings, Oils, Flavorings, Nuts, Chocolate

Ingredients

Cashew nuts, Canned coconut milk, Peanut butter, Maple syrup, Salt, Coconut oil, Vanilla extract, Coarse salt, Peanuts, Vegan dark chocolate

Notes

Cashew nuts (soaked 1 hour in hot water), Peanut butter (for the ice cream layer, for the caramel), Maple syrup (or agave, for the ice cream layer, for the caramel), Salt (for the ice cream layer), Coconut oil (melted, for the caramel, optional, for the coating), Vanilla extract (for the caramel), Coarse salt (for the caramel), Peanuts (for sprinkling on the caramel, no amount given), Vegan dark chocolate (or vegan milk chocolate)

Allergens

Coconut, Peanuts

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-Free, Egg-Free

Calories

390 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 32g, Sugars: 25g, Fat: 26g, Saturated fat: 13g, Fiber: 4g

Nutritional Information

Minerals

Calcium: 55mg, Iron: 3.2mg, Magnesium: 95mg, Potassium: 310mg, Sodium: 180mg

Vitamins

Vitamin E: 2.2mg, Vitamin B6: 0.18mg, Folate: 30mcg

Preparation

Time Information

Preparation

45 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

21 steps

Equipments

Utensils

loaf pan, small bowl, whisk, rubber spatula, knife, cutting board, microwave-safe bowl, baking sheet, parchment paper, freezer bag

Appliances

Blender, Freezer, Microwave

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Summer, Party, Treat, After dinner

Origin

Source

Platform

instagram

Original Creator

@healthyalie

Origin

Cuisine

American

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Chewy, Crunchy, Smooth, Firm

Flavors

Chocolatey, Peanutty, Caramel-like, Sweet, Salty, Vanilla, Nutty

Other

Price

Medium

Recommended Preservation

freezer

Preservation Infos

room temperature : 0 min (Do not store at room temperature because the frozen filling melts quickly.), fridge : 60 min (Keep only briefly before serving.,Store in an airtight container to protect the chocolate coating.), freezer : 30 days (Store bars in a sealed freezer bag or airtight container.,Separate layers with parchment paper to prevent sticking.,Keep frozen until ready to eat.)