Chocolate Peanut Butter Ice Cream Bars
Ingredients
The ice cream
-
1 ¼
cup
dairy-free milk
-
10
pieces
medjool dates, pitted
-
½
cup
peanut butter
-
1
tsp
vanilla extract
-
¼
tsp
sea salt
-
1-2
Tbsp
maple syrup (optional)
The chocolate shell
-
1
cup
semi-sweet chocolate chips
-
2
Tbsp
coconut oil
Instructions
- Soak firm dates in boiling water for about 5 minutes if needed, then drain.
- Blend dairy-free milk, dates, peanut butter, vanilla, and salt until smooth.
- Taste and adjust sweetness with maple syrup if desired.
- Pour the mixture into popsicle molds and freeze for about 6 hours or overnight.
- Prepare the chocolate shell by melting chocolate chips and coconut oil in the microwave or over a double boiler.
- Remove popsicles from molds, dip in melted chocolate, and let excess drip off.
- Place the coated popsicles on a parchment-lined plate and return to the freezer for 15-30 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
322
Total fat
19.6g
Total carbohydrates
36.3g
Total protein
5.7g
Sodium
30mg
Cholesterol
0mg
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