Description
These Vegan Snickers Ice Cream Bars are a delicious plant-based treat featuring a creamy cashew and coconut milk ice cream base, a rich peanut butter caramel layer, crunchy roasted peanuts, and a decadent chocolate coating. Perfect as a frozen dessert for warm days or any time you crave a homemade vegan twist on a classic candy bar.
Ingredients
Scale
Ice Cream Base
- 1 cup cashews (soaked *see notes)
- 1 400ml can chilled coconut milk (*see notes)
- ½ cup pure maple syrup
- 2 tablespoons peanut butter
- ½ teaspoon vanilla bean paste
- ¼ cup vanilla soy yogurt (sub with plain soy or 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 and Coating
- 1 cup roasted peanuts
- 300 g vegan-friendly chocolate
Instructions
- Soak Cashews: Soak the cashews as instructed in the recipe notes to soften them for blending.
- Blend Ice Cream Base: Add soaked cashews, chilled coconut milk, maple syrup, peanut butter, vanilla bean paste, and soy yogurt into a high-speed blender. Blend until the mixture is smooth and creamy.
- Prepare Tin: Line an 11″x7″ or 8″x8″ baking tin with parchment paper ensuring it has at least 2 inches height.
- Freeze Ice Cream Layer: Pour the blended ice cream mixture into the lined tin, tap gently to remove air bubbles, and freeze for 2 hours until firm.
- Make Caramel: In a bowl, whisk together peanut butter, maple syrup, maca powder, plant-based milk, and sea salt until smooth and lump-free. Refrigerate until needed.
- Layer Caramel: Remove ice cream from freezer and spread the chilled caramel evenly on top using a spatula.
- Add Peanuts: Sprinkle roasted peanuts over the caramel layer evenly and gently press them in with a spatula.
- Freeze Complete Bars: Return the tin to the freezer and let it set for at least 2 hours or overnight for best results.
- Cut Bars: Once fully set, lift the ice cream slab out of the tin using parchment paper and place on a cutting board. Cut into 12 bars.
- Refreeze Bars: Place the cut bars back in the freezer to ensure they are completely frozen before chocolate coating.
- Melt Chocolate: Gently melt the vegan chocolate using a double boiler, taking care not to overheat.
- Prepare for Coating: Remove bars from freezer and place on parchment paper.
- Dip in Chocolate: Using a fork to lift each bar, dip into the melted chocolate, covering tops and sides. Spoon additional chocolate over to ensure full coverage.
- Set and Serve: Sprinkle with sea salt and allow chocolate to set for about 10 minutes before serving.
Notes
- Soak cashews in water for at least 4 hours or overnight for best texture.
- Use full-fat coconut milk for creaminess and chill it beforehand.
- Maple syrup can be substituted with agave nectar if needed.
- Maca powder is optional but adds a subtle caramel flavor and nutritional benefits.
- For best results, ensure bars are fully frozen before dipping in chocolate to prevent melting.
- Store finished bars in the freezer to keep them firm and fresh.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Vegan, American-inspired
