Description
These vegan Mars Ice Cream Bars combine a creamy coconut-almond ice cream base with a luscious date caramel and a rich vegan chocolate coating. Perfectly sweetened with coconut sugar and maple syrup, these dairy-free frozen treats offer a decadent, plant-based alternative to classic Mars bars. Ideal for a refreshing dessert or snack that’s both indulgent and vegan-friendly.
Ingredients
Scale
Ice Cream Base
- ¾ cup blanched almonds (soaked for 4 hours or 1 hour in boiled water, then rinsed and drained)
- 2 cups chilled canned coconut milk
- 2 medjool dates
- â…” cup coconut sugar
- 2 tablespoons solid coconut oil
- 1 tablespoon cacao powder
- 1 teaspoon vanilla bean paste
Caramel Layer
- 10 medjool dates
- ½ cup pure maple syrup
- 1 tablespoon solid coconut oil
- 2 tablespoons almond butter
- ½ teaspoon sea salt
- 4 tablespoons chilled canned coconut milk or evaporated coconut milk
Chocolate Coating
- 12 oz vegan chocolate
- 1 teaspoon solid coconut oil
Instructions
- Prepare the almonds: Soak the blanched almonds in water for 4 hours or in boiled water for 1 hour to soften them. After soaking, rinse and drain thoroughly.
- Make the ice cream base: Place all ice cream base ingredients into a high-speed blender and blend until smooth and creamy with no lumps.
- Line the baking pan: Line an 11×7-inch baking pan with parchment paper, ensuring the sides are covered to prevent leakage of the mixture.
- Freeze the ice cream: Pour the blended ice cream mixture into the lined pan and freeze for 2 hours until firm.
- Prepare the caramel: In a high-speed blender, combine the dates, maple syrup, coconut oil, almond butter, coconut milk, and sea salt. Blend until a smooth, sticky caramel forms.
- Add the caramel layer: Remove the frozen ice cream from the freezer and spoon the caramel evenly over the surface. Spread with a spatula and return to the freezer for 6 hours or overnight until fully set.
- Cut into bars: Remove the ice cream slab from the pan, peel off the parchment paper, and cut into 12-14 bars. Set bars on parchment-lined tray and freeze to keep firm while coating.
- Melt the chocolate coating: Using a double boiler, gently melt the vegan chocolate with the coconut oil until smooth and glossy.
- Coat the bars: Hold each bar with a fork and carefully spoon melted chocolate over it to cover all sides. Place coated bars back in the freezer for 15 minutes to harden the chocolate shell.
- Alternative coating method: Pour melted chocolate into a tall slim glass, insert 2 wooden cocktail sticks into each bar, and dip the bars directly into the chocolate for coating.
Notes
- Soaking almonds softens them, making the ice cream base smoother and creamier.
- Using canned coconut milk chilled ensures a rich and creamy texture.
- You can substitute evaporated coconut milk for a thicker caramel consistency.
- Store finished bars in the freezer to maintain firmness and prevent melting.
- High-speed blender is recommended for achieving a smooth texture for both ice cream and caramel.
- Using solid coconut oil helps the chocolate coating harden with a nice sheen.
