Mint Chocolate Chip Klondike Bars by @thebigleybasics

30 min

16 servings

🥥

480 ml

Full-fat coconut milk

🥜

140 g

Raw cashews

🍁

95 ml

Maple syrup

🌿

95 ml

Fresh mint leaves

🧂

0.3 tsp

Pink Himalayan salt

🥬

Fresh spinach leaves

🍫

140 ml

Dark chocolate chips

🍫

340 g

Dark chocolate

🥥

2.4 tbsp

Coconut oil

  1. Add
    • Full-fat coconut milk
    • Raw cashews
    • Maple syrup

    Add all of the mint ice cream ingredients, except the chocolate chips, to a high-speed blender and blend until smooth and creamy.

  2. Add
    • Dark chocolate chips

    Add the chocolate chips and pulse for a few seconds to break them into small pieces.

  3. Line

    Line an 8 x 8-inch pan with parchment paper, pour in the ice cream mixture and spread it into an even layer.

  4. Freeze

    Freeze until completely firm, at least 8 hours or overnight.

  5. Melt
    • Dark chocolate
    • Coconut oil

    Once the ice cream is frozen, melt the chocolate and coconut oil together in the microwave or in a double boiler over the stovetop to prepare the chocolate shell.

  6. Cut

    Remove the ice cream from the freezer and lift the frozen ice cream slab out of the pan using the parchment paper, then cut into 16 squares.

  7. Coat

    To keep the bars from melting, leave half of the squares in the freezer while coating the others.

  8. Coat
    • Dark chocolate
    • Coconut oil

    Once the melted chocolate has cooled for a few minutes, coat each frozen ice cream square in the chocolate.

  9. Place

    Place the coated bars on a parchment-lined baking sheet or tray.

  10. Return
    • Dark chocolate chips

    Return the bars to the freezer until the chocolate shell is completely set.

  11. Serve

    Let the bars sit at room temperature for 5-10 minutes before serving for the creamiest texture.

Mint Chocolate Chip Klondike Bars by @thebigleybasics

30 min

16 servings

🥥

480 ml

Full-fat coconut milk

🥜

140 g

Raw cashews

🍁

95 ml

Maple syrup

🌿

95 ml

Fresh mint leaves

🧂

0.3 tsp

Pink Himalayan salt

🥬

Fresh spinach leaves

🍫

140 ml

Dark chocolate chips

🍫

340 g

Dark chocolate

🥥

2.4 tbsp

Coconut oil

Preparation Steps

  1. Step 1/11

    Add all of the mint ice cream ingredients, except the chocolate chips, to a high-speed blender and blend until smooth and creamy.

    🥥Full-fat coconut milk
    🥜Raw cashews
    🍁Maple syrup
    🌿Fresh mint leaves
    🧂Pink Himalayan salt
    🥬Fresh spinach leaves

  2. Step 2/11

    Add the chocolate chips and pulse for a few seconds to break them into small pieces.

    🍫Dark chocolate chips

  3. Step 3/11

    Line an 8 x 8-inch pan with parchment paper, pour in the ice cream mixture and spread it into an even layer.

    🍳8x8-inch pan
    📜Parchment paper

  4. Step 4/11

    Freeze until completely firm, at least 8 hours or overnight.

  5. Step 5/11

    Once the ice cream is frozen, melt the chocolate and coconut oil together in the microwave or in a double boiler over the stovetop to prepare the chocolate shell.

    🍫Dark chocolate
    🥥Coconut oil
    🛢️Double boiler

  6. Step 6/11

    Remove the ice cream from the freezer and lift the frozen ice cream slab out of the pan using the parchment paper, then cut into 16 squares.

    📜Parchment paper
    🔪Knife

  7. Step 7/11

    To keep the bars from melting, leave half of the squares in the freezer while coating the others.

  8. Step 8/11

    Once the melted chocolate has cooled for a few minutes, coat each frozen ice cream square in the chocolate.

    🍫Dark chocolate
    🥥Coconut oil

  9. Step 9/11

    Place the coated bars on a parchment-lined baking sheet or tray.

    🍳Baking sheet
    📜Parchment paper

  10. Step 10/11

    Return the bars to the freezer until the chocolate shell is completely set.

  11. Step 11/11

    Let the bars sit at room temperature for 5-10 minutes before serving for the creamiest texture.

Composition

Ingredients

Types

Dairy Alternative, Fruit, Nuts, Sweetener, Herbs, Spices, Vegetables, Chocolate

Ingredients

Full-fat coconut milk, Raw cashews, Maple syrup, Fresh mint leaves, Pink Himalayan salt, Fresh spinach leaves, Dark chocolate chips, Dark chocolate, Coconut oil

Notes

Full-fat coconut milk (canned), Raw cashews (or 1/2 cup cashew butter if you don't have a high-speed blender), Maple syrup (pure maple syrup or raw honey), Fresh mint leaves (organic, or about 1 teaspoon pure mint extract, though fresh mint provides the best flavor), Fresh spinach leaves (organic, optional, for a brighter green color), Dark chocolate chips (or chopped dark chocolate, dairy-free and refined sugar-free)

Allergens

Tree nuts, Soy

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Low-Sodium, Paleo, Gluten-Free

Calories

210 kcal

Macro nutrients

Protein: 3g, Carbohydrates: 16g, Fat: 16g, Fiber: 2g, Sugars: 11g

Nutritional Information

Minerals

Iron: 1.8mg, Magnesium: 35mg, Potassium: 160mg, Sodium: 45mg, Calcium: 20mg, Zinc: 0.6mg

Vitamins

Vitamin E: 0.8mg, Vitamin K: 4mcg, Folate: 6mcg

Preparation

Time Information

Preparation

30 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

8x8-inch pan, Parchment paper, Knife, Baking sheet, Double boiler

Appliances

Blender, Microwave, Freezer

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Summer treat, Everyday dessert

Origin

Source

Platform

instagram

Original Creator

@thebigleybasics

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Smooth, Crunchy shell, Melty

Flavors

Minty, Chocolatey, Sweet, Fresh

Other

Price

Medium

Recommended Preservation

freezer

Preservation Infos

freezer : up to 2 weeks (store in an airtight container or wrapped in parchment paper,keep frozen until ready to serve), room temperature : 5-10 minutes before serving (let sit briefly for the creamiest texture, do not leave out longer or bars will melt)