Description
These Vegan Snickers Ice Cream Bars combine rich and creamy cashew-based ice cream with a luscious peanut butter caramel layer, crunchy roasted peanuts, and a smooth vegan chocolate coating. Perfect for a decadent dairy-free dessert that captures the iconic flavors of a Snickers bar without any animal products.
Ingredients
Scale
Ice Cream Base
- 1 cup cashews (soaked)
- 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 and Coating
- 1 cup roasted peanuts
- 300 g vegan-friendly chocolate
Instructions
- Soak the cashews: Soak the cashews in water for at least 4 hours or overnight to soften them and ensure a creamy texture in the ice cream.
- Blend the ice cream base: Combine the soaked cashews, chilled coconut milk, maple syrup, peanut butter, vanilla bean paste, and soy yogurt in a high-speed blender. Blend until completely smooth and creamy.
- Prepare the freezing tin: Line an 11″x7″ or 8″x8″ baking tin with parchment paper, ensuring the sides are at least 2 inches high to contain the mixture.
- Freeze the ice cream layer: Pour the blended ice cream mixture into the prepared tin. Tap gently on your work surface to release any air bubbles, then place the tin in the freezer for 2 hours until firm.
- Make the caramel: Whisk together peanut butter, maple syrup, maca powder, plant-based milk, and sea salt in a bowl until smooth and lump-free. Refrigerate until ready to use.
- Layer the caramel: Remove the frozen ice cream from the freezer and evenly spread the prepared caramel on top using a spatula.
- Add the peanuts: Evenly distribute the roasted peanuts on top of the caramel layer and gently press them into the caramel with a spatula.
- Freeze to set layers: Return the tin to the freezer for at least 2 hours or preferably overnight to allow layers to firm up completely.
- Cut the bars: Remove the frozen block from the tin using the parchment paper, place it on a chopping board, and cut it into 12 even bars.
- Refreeze the cut bars: Place the bars back in the freezer to keep them fully frozen before coating with chocolate.
- Melt the chocolate: Gently melt the vegan chocolate over a double boiler, using steam heat to prevent burning. Stir frequently until smooth.
- Prepare for dipping: Lay the frozen bars on a sheet of parchment paper ready for coating.
- Dip the bars in chocolate: Using a fork under each bar, dip it into the melted chocolate ensuring complete coverage on the top and sides. Spoon extra chocolate over any gaps.
- Set and serve: Sprinkle the chocolate-coated bars with a pinch of sea salt, allow to set for about 10 minutes at room temperature, then serve. Keep any leftovers frozen.
Notes
- Soaking cashews for at least 4 hours (or overnight) softens them and is essential for a creamy ice cream texture.
- Use full-fat coconut milk chilled to enhance creaminess and help with freezing texture.
- Vanilla bean paste adds intense vanilla flavor but can be substituted with vanilla extract if unavailable.
- The maca powder in caramel is optional and adds a subtle malt flavor plus nutrients.
- Pressing peanuts into the caramel layer helps them stick and maintain crunch after freezing.
- Freeze bars thoroughly before chocolate dipping to prevent melting and ensure a smooth coating.
- Use good quality vegan chocolate for best flavor and melting properties.
