I may have eaten the entire batch of these Almond Snickers Ice Cream Bars by myself. #noregrets
These bars are literally everything. After a hot summer’s day they are an oasis of cool and creamy. They are nutty, crunchy, salty, sweet MAGIC BARS.
And guess what?!?! In case you weren’t already doing a happy dance, get ready to shoot out of your chair and start boogying. These bars are made out of whole foods!
I wouldn’t call these healthy, per se, but they are healthier than the store bought variety. The ice cream is an ultra creamy blend of coconut cream, cashews, and maple syrup. Then you’ll make a one ingredient caramel from sweet and sticky dates. Then you sprinkle on some toasted almonds (or peanuts, if you prefer) and slather the whole thing in rich dark chocolate. No preservatives, additives, or freezer burn. Just pure joy in the form of Almond Snickers Ice Cream Bars.
Here are some Almond Snickers Ice Cream Bars tips to get you started:
Tip #1: Know a good date when you see one.
Nowdays, dates can be purchased in almost any grocery store, but not all dates are created equal. The best ones are usually located in the produce department. They are plump and juicy and will create the best caramel. If your store doesn’t have dates in the produce section, check in the baking isle or with the dried fruit. These dates are usually more dry, but if you soak them in very hot water for about 10 minutes, they will soften right up and be recipe ready.
Tip #2: Patience is a virtue.
Waiting for the base of these bars to freeze is a sure test of self control! While painful, it is incredibly important. The ice cream base needs to be solid before the caramel can be properly spread across it. Then the caramel needs to be frozen solid before the bars can be coated in chocolate. If you jump the gun and skip the freezer time, the bars will be misshapen and very messy. For Instagram worthy results, stick to the recipe.
Tip #3: Give the nuts a good toast.
Toasting the nuts, might seem like an extra step, but it is well worth it. By toasting the nuts, their flavors are brought out and they become extra nutty. It also helps them to retain their crunch when frozen in the bars.
For the ice cream base:
- 1/2 cup raw cashews pieces, soaked for 4 hours
- 1/3 cup coconut oil
- 1/3 cup maple syrup
- 2 tablespoons honey
- 1 teaspoon vanilla
- 1 can coconut cream (not coconut milk), chilled in the fridge overnight
For the caramel:
- 2 cups pitted dates, lightly packed
- 2 tablespoons coconut oil
- Pinch salt
- 1 cup chopped almonds
- 10 oz. dark chocolate
1. Preheat the oven to 350 degrees. Spread the chopped almonds out on a cookie sheet.
2. Bake for 8-10 minutes, or until the almonds are fragrant and golden brown. Remove from the cookie sheet and set aside.
3. Line a 9×9 inch baking dish with a parchment paper sling, so that the bottom is covered and the paper comes up two of the sides past the top of the dish. You will use this to lift out the bars.
4. In a blender, combine the soaked cashews, coconut oil, maple syrup, honey, vanilla, and salt. Blend until smooth. Set aside.
5. Add the chilled coconut cream to a bowl. Beat until soft peaks form.
6. Fold in the blended cashew mixture.
7. Pour it into the parchment lined baking dish. Transfer to the freezer and freeze 8 hours or overnight.
8. Add the dates, coconut oil, and salt into the bowl of a food processor fitted with the S blade. Process until a smooth caramel forms, scraping down the sides as necessary.
9. Remove the frozen ice cream base from the freezer. Spread the date mixture evenly on top.
10. Sprinkle on the almonds.
11. Choose a baking sheet that will fit in your freezer and lay level. Place a cooling rack on top of the baking sheet. Lift the bars out of the pan using the parchment. Cut them into bars and line them up on the cooling rack. Return to the freezer.
12. In a double boiler, melt the chocolate. Set aside to cool to a lukewarm temperature. The chocolate should still be pourable, but not piping hot.
13. Remove the bars from the freezer. Spoon the chocolate over the bars, letting it drip down the sides. Once they are covered, immediately return the bars to the freezer. Freeze for another 2- 4 hours to let the bars firm back up. Serve.