Vegan Ice Cream Snicker Bars

A FAST ROUTE TO HEAVEN!
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THE ONLY THING STANDING BETWEEN YOU AND THIS EASY COMFORT IS YOU

We all know Snickers bars. A lot of us have a complicated relationship maybe we don’t feel comfortable sharing with people,  But remember snicker Ice Cream bars? I say it like they’re not around still.  When the thing is, I just haven’t had one in awhile, so I treat them like they’re a vintage food like savory jello cakes of the 50’s or something. Ha!

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IMG_7073I love remaking things I’m craving, especially desserts in vegan form! And so here are my VEGAN SNICKER ICE CREAM BARS. Careful not to eat your hand off in the process. 

 

Vegan Ice Cream Snicker Bars
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Childhood favorite, VEGAN SNICKER ICE CREAM BARS, stuffed with salted nuts and salted date caramel. The ice cream is completely dairy free and totally necessary.
Servings Prep Time
8 bars 30 minutes
Passive Time
2hrs 30 minutes
Servings Prep Time
8 bars 30 minutes
Passive Time
2hrs 30 minutes
Vegan Ice Cream Snicker Bars
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Childhood favorite, VEGAN SNICKER ICE CREAM BARS, stuffed with salted nuts and salted date caramel. The ice cream is completely dairy free and totally necessary.
Servings Prep Time
8 bars 30 minutes
Passive Time
2hrs 30 minutes
Servings Prep Time
8 bars 30 minutes
Passive Time
2hrs 30 minutes
Ingredients
Crust
Filling
Chocolate Shell
Servings: bars
Instructions
Soak the Dates
  1. In a large heatproof bowl, add the pitted dates and cover with boiling water. Let soak for at least 30 minutes to soften. Drain dates and reserve the water. (You can peel the outside skins off the dates for an even smoother caramel).
Blend the Dates
  1. In a food processor blend the dates and the salt adding 1 tbsp of the hot water at a time, just until it turns into a smooth paste, about 5-6 tbsp. Transfer the date paste to a medium bowl. Cut the vanilla bean lengthwise down the center on one side. Using the back of the knife scrape the inside seeds of the vanilla bean out and add it to the bowl with the date paste. Add the roasted peanuts and stir to combine. Let the date paste cool, while you make the crust.
Make the Crust
  1. In a medium bowl, melt the chocolate chips and the peanut butter in the microwave or over a double boiler (a pot of steaming water on the stove). Add the almond meal and and ground flaxseeds and stir until completely combined.
  2. In a square baking dish, about 8" X 8", cover the bottom with enough Saran Wrap so that it comes up over the sides of the baking dish. Press the crust into the bottom of the pan until there is a thin even layer of crust. You may need to work it to get it to reach all the edges. Add the frozen ice cream over the crust and smooth it out so it's an even layer of ice cream. Top it with the cooled date and peanut mixture, smooth it out, and press another sheet of Saran Wrap over the top. Place it back in the freezer to harden, about 3-6 hours or overnight.
Make the Chocolate Shell
  1. In another medium bowl, add the cacao powder and the coconut oil. These are just eyeball measurements, so be sure to add just enough until the cacao is just thin enough to drizzle. Add maple syrup to sweeten to your taste.
  2. Cut the bars into 2X4 pieces, separate them, then drizzle or dunk them into the cacao coconut mixture. Place back in the freezer to harden, about 5 minutes. Serve when ready.
Recipe Notes

For the chocolate shell, just eyeball the measurements and adjust according to your preference. If you only want a little shell you don't need to make a large batch of cacao coconut mixture, 

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4 thoughts on “Vegan Ice Cream Snicker Bars

  1. This looks and sounds absolutely terrific! I loved Snickers ice Creat as a kiddo, not had one for a loooong time and this looks just like something that I need!!! 🙂 x

  2. These look so rich and delicious–especially with the dates and peanut butter. I haven’t even made them yet, and I’m already trying to figure out how to stop myself from eating them all!

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