Description
These Vegan Snickers Ice Cream Bars combine creamy cashew and coconut milk ice cream with a rich peanut butter caramel layer, crunchy roasted peanuts, and a smooth chocolate coating. Perfect as a refreshing, plant-based frozen treat with all the flavors reminiscent of classic Snickers, but dairy-free and vegan-friendly.
Ingredients
Scale
Ice Cream Base
- 1 cup cashews (soaked, see notes)
- 1 400ml can chilled coconut milk
- ½ cup pure maple syrup
- 2 tablespoons peanut butter
- ½ teaspoon vanilla bean paste
- ¼ cup vanilla soy yogurt (or plain soy/coconut yogurt)
Caramel Layer
- 1 cup peanut butter
- ½ cup pure maple syrup
- 1 tablespoon maca powder (optional)
- 1 tablespoon plant-based milk of choice
- 1 teaspoon sea salt
Topping & Coating
- 1 cup roasted peanuts
- 300 g vegan-friendly chocolate
Instructions
- Soak Cashews: Soak the cashews in water for at least 4 hours or overnight to soften them for blending.
- Make Ice Cream Base: In a high-speed blender, combine the soaked cashews, chilled coconut milk, maple syrup, peanut butter, vanilla bean paste, and soy yogurt. Blend until the mixture is smooth and creamy.
- Prepare Tin: Line an 11″x7″ or 8″x8″ baking tin (at least 2 inches deep) with parchment paper for easy removal.
- Freeze Ice Cream Layer: Pour the blended ice cream mixture into the lined tin, gently tap to remove air bubbles, and place in the freezer to set for 2 hours.
- Mix Caramel: In a bowl, whisk together peanut butter, maple syrup, maca powder (if using), plant-based milk, and sea salt until smooth and lump-free. Chill in the fridge until the ice cream layer firms.
- Layer Caramel: Remove the ice cream from the freezer and carefully spread the prepared caramel evenly on top using a spatula.
- Add Peanuts: Evenly distribute roasted peanuts over the caramel layer and gently press them into the caramel with a spatula.
- Freeze Bars: Return the tin to the freezer and freeze for at least 2 hours or overnight until completely set.
- Cut Bars: Once set, lift the whole slab from the tin using the parchment paper, place on a chopping board, and cut into 12 bars.
- Freeze Bars Again: Place the bars back in the freezer to ensure they are fully frozen before coating with chocolate.
- Melt Chocolate: Gently melt the vegan chocolate over a double boiler, taking care not to overheat, allowing steam to melt it slowly.
- Dip Bars: Remove bars from freezer, place on parchment paper, and dip each bar into the melted chocolate, covering tops and sides. Use a spoon to help coat thoroughly.
- Salt & Set: Sprinkle sea salt over the chocolate-coated bars and allow them to set for 10 minutes before serving.
Notes
- Soak cashews for a minimum of 4 hours or overnight to ensure a creamy texture in the ice cream base.
- Use a full-fat, canned coconut milk to achieve a rich and creamy consistency.
- Maca powder in the caramel is optional but adds a subtle malt flavor and nutritional benefits.
- For easier removal of bars, ensure the baking tin is well lined with parchment paper.
- Use a double boiler for melting chocolate to avoid burning or seizing.
- Keep bars frozen until ready to serve for best texture and coating stability.
