Chocolate Peanut Butter Ice Cream Bars (Vegan)
Welcome once more, friends! We’ve returned to the magical land of chocolate + peanut butter (one amongst our favorite places). This timeless combo has gained the day YET as soon as extra, this time inside the kind of creamy, decadent, salty-sweet vegan ice cream bars!
They’re truly increased than we ever would possibly’ve imagined, they often merely could substitute your favorite store-bought bars. Merely 7 pantry staple components required. Permit us to current you the best way it’s accomplished!
These AMAZING do-it-yourself ice cream bars have a creamy vegan peanut butter coronary heart made with dairy-free milk (we used almond), dates, peanut butter, vanilla, and salt.
After mixing up the weather and adjusting the sweetness to your personal fashion, the mixture is ready to pour into popsicle molds and head into the freezer.
After about 6 hours, they’re going to be frozen and looking out like ice cream bars. Everyone knows..the prepared sport is hard. Nonetheless these bars are SO WORTH IT!
The final word step is making the chocolate shell. Soften some chocolate chips and add considerably coconut oil (to make the chocolate layer considerably melty — YUM!). Then dip the peanut butter bars inside the chocolate and freeze as soon as extra. Don’t worry…this time ice cream bars are merely 15-Half-hour away!
We’re capable of’t wait so that you could attempt these ice cream bars! They’re:
Creamy
Chocolaty
Peanut buttery
Salty-sweet
Decadent
Refreshing
& Fundamental!
Make a batch now and in addition you’ll be thanking your self all summer season prolonged!
Additional Handmade Ice Cream Bars & Popsicles
Within the occasion you do that recipe, inform us! Go away a comment, value it, and don’t overlook to tag {a photograph} @minimalistbaker on Instagram. Cheers, friends!
Servings 8 (Bars)
Forestall your show from going darkish
- 1 ¼ cup dairy-free milk (plain, unsweetened // we used almond)
- 10 medjool dates (10 dates yield ~1 cup packed or 200 g), pitted
- 1/2 cup peanut butter (pure)
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1-2 Tbsp maple syrup (non-compulsoryfor added sweetness)
CHOCOLATE SHELL
- 1 cup semi-sweet chocolate chips (assure vegan/dairy-free as needed)
- 2 Tbsp coconut oil
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In case your dates are very company/dry, add to a bowl and soak in boiling water for ~5 minutes. Drain sooner than using.
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In a high-speed blender, combine the dairy-free milk, dates, peanut butter, vanilla, and salt. Combine on extreme until simple and solely small flecks of dates keep. Fashion and modify, together with maple syrup for added sweetness (we added 1 Tbsp) or further salt for a further salty-sweet steadiness.
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Divide mixture between popsicle molds (we used these) and freeze for ~6 hours, or in a single day. When you’re ready in order so as to add the chocolate shell, line a plate or baking sheet with parchment or wax paper and guarantee there’s room for it to fit within the freezer. Let the popsicles thaw barely at room temperature whenever you put collectively your chocolate shell.
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Add chocolate chips and coconut oil to a pint-sized glass jar (or small heat-proof mixing bowl) and microwave in 30-second increments until completely melted and creamy, stirring typically to assist inside the melting course of. Alternatively, soften over a double boiler on the stovetop. We melted the chocolate in a jar for easy dipping/coating!
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Rigorously take away the popsicles from the mould one after the opposite, working the mould(s) beneath warmth water if needed to help loosen the popsicles. Working quickly, dip the popsicle inside the jar of melted chocolate, tilting and rotating the jar as needed to evenly coat the popsicle. Increase the popsicle and let further chocolate drip off sooner than inserting the popsicle onto the prepared plate/baking sheet. Repeat with remaining popsicles. You possibly can even drizzle/pour the melted chocolate over the popsicle if not using a jar.
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Return the bars to the freezer for 15-Half-hour to refreeze barely, then have the benefit of! Leftover bars will maintain for as a lot as 1 month inside the freezer. We advise storing them in a container with parchment paper in between bars to cease sticking.
*Food plan information is a tricky estimate calculated with out non-compulsory components.
Serving: 1 ice cream bar Vitality: 322 Carbohydrates: 36.3 g Protein: 5.7 g Fat: 19.6 g Saturated Fat: 9 g Polyunsaturated Fat: 2.2 g Monounsaturated Fat: 4.6 g Trans Fat: 0 g Ldl ldl cholesterol: 0 mg Sodium: 30 mg Potassium: 289 mg Fiber: 5.7 g Sugar: 29.1 g Vitamin A: 6 IU Vitamin C: 0 mg Calcium: 123 mg Iron: 2.2 mg
