Vegan Ice Cream Snickers
Ingredients
The base
-
1
batch
Sea Salt Caramel Ice Cream
The caramel
-
¾
cup
salted date caramel
The filling
-
⅔
cup
roasted salted peanuts
The chocolate coating
-
12
ounces
semisweet dairy-free chocolate (chopped)
-
1
Tbsp
coconut oil (optional)
Instructions
- Slice the firm ice cream into 10 slices and freeze until firm.
- Prepare the date caramel by blending pitted dates into a creamy paste, adding warm water as needed.
- Spread 1 Tbsp of caramel and a handful of peanuts on each ice cream slice and freeze again.
- Melt the chocolate and coconut oil together and set aside.
- Drizzle the melted chocolate over the frozen bars and freeze until hardened.
- Dip the bottoms of the bars in the remaining chocolate and freeze again.
- Serve directly from the freezer.
Nutrition Facts (estimated)
Servings
10 bars
Calories
533
Total fat
38g
Total carbohydrates
46.3g
Total protein
5.5g
Sodium
38mg
Cholesterol
0mg
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