Dive into the irresistible world of homemade Peanut Butter & Chocolate Ice Cream Bars, a vegan treat that combines the creamy richness of peanut butter with the smooth allure of chocolate. This no-bake dessert is not only delicious but also a fun project for any home cook. Share this recipe with your friends and don't forget to bookmark our site for more vegan dessert adventures!
Ingredients
For the Ice Cream:
- 1 cup (130 g) cashews, soaked
- 1 can (400ml) chilled coconut milk
- ½ cup (118 ml) pure maple syrup
- 2 tablespoons (30 g) peanut butter
- ½ teaspoon (2.5 g) vanilla bean paste
- ¼ cup (60 g) vanilla soy yogurt (or plain soy/coconut yogurt)
For the Peanut Caramel:
- 1 cup (258 g) peanut butter
- ½ cup (118.29 ml) pure maple syrup
- 1 tablespoon (14 g) maca powder (optional)
- 1 tablespoon (15 ml) plant-based milk
- 1 teaspoon (5 g) sea salt
- 1 cup roasted peanuts
For the Coating:
- 300 g vegan-friendly chocolate
Instructions
- Soak cashews as directed in recipe notes.
- Prepare the Ice Cream: Blend soaked cashews, coconut milk, maple syrup, peanut butter, vanilla bean paste, and yogurt until smooth. Pour into a lined 11"x7" or 8"x8" baking tin, tapping to remove air bubbles. Freeze for 2 hours.
- Make the Peanut Caramel: Whisk together peanut butter, maple syrup, maca powder, plant-based milk, and salt until smooth. Refrigerate.
- Assemble the Bars: Spread caramel over the set ice cream layer, then sprinkle with roasted peanuts, pressing them gently. Freeze for at least 2 hours or overnight.
- Cut and Coat the Bars: Lift the set mixture from the tin and cut into 12 bars. Freeze the bars again. Melt chocolate gently over a double boiler.
- Dip the Bars in Chocolate: Dip each frozen bar into the melted chocolate, using a fork to cover all sides. Sprinkle with sea salt and let set for 10 minutes.
Enjoy these Peanut Butter & Chocolate Ice Cream Bars and share the joy of this scrumptious vegan dessert. For more exciting recipes, keep our site bookmarked