If you’re on the lookout for an irresistible frozen treat that combines creamy peanut butter and rich dark chocolate without a hint of dairy, then this Chocolate Peanut Butter Ice Cream Bars (Vegan) Recipe is about to become your go-to indulgence. These bars capture the perfect balance of smooth, nutty, and chocolaty flavors while remaining completely plant-based and delightfully refreshing. Whether you’re satisfying a sweet tooth or impressing friends with a homemade dessert, these vegan ice cream bars are an absolute winner every time.
Ingredients You’ll Need
Keep things simple yet exceptional with a handful of plant-based staples that work together to create a texture and flavor that’s out of this world. Each ingredient was thoughtfully chosen to ensure creamy bliss and that perfect frozen bite.
- Raw cashews (1 1/2 cups / 225g): Soaked to transform them into velvety creaminess that forms the base of the bars.
- Canned full-fat coconut milk (1/2 cup / 120ml): Adds luscious richness and a subtle tropical note for smoothness.
- Creamy natural peanut butter (1/3 cup / 80g): Brings that classic peanut butter flavor with a creamy texture.
- Maple syrup (1/3 cup / 80ml): Natural sweetness with a depth that complements the nuts and chocolate.
- Vanilla extract (1 teaspoon): Enhances the sweetness and adds warmth to the flavor profile.
- Sea salt (1/4 teaspoon): A pinch to balance flavors and intensify the chocolate and peanut butter notes.
- Vegan dark chocolate chips (1 1/2 cups / 270g): For that smooth, rich coating that transforms these bars into a decadent treat.
- Coconut oil (1 tablespoon / 15ml): Helps melt the chocolate into a shiny, easy-to-dip coating.
- Crushed peanuts or flaky sea salt (optional): Adds an extra crunch or a sprinkle of finishing salt for contrast and visual appeal.
How to Make Chocolate Peanut Butter Ice Cream Bars (Vegan) Recipe
Step 1: Soak and Prepare the Cashews
Start by soaking the raw cashews in hot water for at least one hour or in cool water overnight. This softens them perfectly to blend into a creamy, dairy-free ice cream base. After soaking, drain and rinse the cashews thoroughly to ensure a clean, fresh flavor in your bars.
Step 2: Blend the Ice Cream Base
In a high-speed blender, combine the soaked cashews, coconut milk, peanut butter, maple syrup, vanilla extract, and sea salt. Blend until the mixture is gloriously smooth and creamy. It should be thick but pourable, the perfect consistency for freezing into bars that hold together beautifully.
Step 3: Freeze the Cashew Mixture
Line an 8×8-inch baking dish with parchment paper for easy removal. Pour in the cashew blend and spread it out evenly with a spatula. Tap the dish gently to eliminate air bubbles, then pop it in the freezer for 4 to 6 hours until it’s completely firm and ready to cut.
Step 4: Cut into Bars
Once your cashew base is frozen solid, lift it out of the pan using the parchment paper edges. Cut into bars or squares—however you like to enjoy them. Keep these bars in the freezer while preparing your chocolate coating to prevent any melting.
Step 5: Prepare the Chocolate Coating
Melt the vegan dark chocolate chips with the coconut oil using a microwave-safe bowl or a double boiler method. Stir patiently until the chocolate is smooth, glossy, and perfectly ready for dipping.
Step 6: Coat the Bars
Dip each frozen bar into the melted chocolate, ensuring it’s completely covered. Let the excess drip off before placing the bars on a parchment-lined tray. Top with crushed peanuts or a sprinkle of flaky sea salt if you want to add some crunch or a salty touch. Return the bars to the freezer for 15 to 20 minutes so the chocolate sets hard.
How to Serve Chocolate Peanut Butter Ice Cream Bars (Vegan) Recipe
Garnishes
Enhance presentation and flavor with simple toppings like crushed peanuts, flaky sea salt, or even a light drizzle of melted vegan white chocolate. These little extras add texture and elevate each bite to a gourmet experience, making your friends think you’ve spent hours in the kitchen.
Side Dishes
Pair these frozen bars with fresh berries or a tangy fruit compote for a refreshing contrast. A small bowl of coconut whipped cream also makes a beautifully light and creamy accompaniment to the rich peanut butter and chocolate flavors.
Creative Ways to Present
Try serving your chocolate peanut butter ice cream bars on a platter with edible flowers or a dusting of cocoa powder for an elegant touch. Wrapping individual bars in parchment paper tied with twine turns them into cute gifts or party favors that wow everyone.
Make Ahead and Storage
Storing Leftovers
Keep any leftover bars in an airtight container in the freezer to preserve their texture and flavor. This way, you can enjoy these delicious Chocolate Peanut Butter Ice Cream Bars (Vegan) Recipe treats anytime without worrying about spoilage.
Freezing
Freezing is essential for this recipe. Make sure to keep each bar well separated or individually wrapped to prevent sticking. The bars freeze beautifully and can be stored for up to two weeks without losing their creamy, indulgent texture.
Reheating
Since these are frozen bars, reheating isn’t necessary. Instead, allow them to sit at room temperature for about 5 minutes before eating to soften slightly for the perfect bite—firm yet creamy and smooth.
FAQs
Can I use another nut butter instead of peanut butter?
Absolutely! Almond butter or sunflower seed butter (for a nut-free option) work wonderfully and give the bars a slightly different but equally delicious flavor.
Do I have to soak the cashews overnight?
While overnight soaking yields the creamiest texture, soaking them in hot water for at least one hour is sufficient if you’re short on time.
What kind of chocolate chips should I use?
Make sure to pick vegan dark chocolate chips, usually labeled dairy-free. Avoid milk chocolate or semi-sweet brands that contain dairy ingredients for the best vegan-friendly results.
Can I make these bars nut-free?
Yes! Substitute peanut butter with sunflower seed butter and use oat milk instead of coconut milk. Just be sure all ingredients including chocolate chips are nut-free certified if allergies are a concern.
How long will these bars stay fresh in the freezer?
If stored properly in an airtight container or wrapped well, these bars can last in the freezer for up to two weeks while maintaining their flavor and texture.
Final Thoughts
I truly hope you give this Chocolate Peanut Butter Ice Cream Bars (Vegan) Recipe a try because it’s one of those desserts that feels like a luxurious treat but is made with wholesome ingredients. Whether you’re vegan or just craving a deliciously creamy, chocolatey, nutty snack, these bars deliver every time. Once you taste them, I’m sure they’ll become a beloved staple in your dessert repertoire just like they are in mine!
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Chocolate Peanut Butter Ice Cream Bars (Vegan) Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 30 minutes
- Yield: 12 bars
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegan
Description
These Chocolate Peanut Butter Ice Cream Bars are a deliciously creamy, vegan frozen treat perfect for satisfying sweet cravings without dairy. Made with soaked cashews, coconut milk, and natural peanut butter, they are blended to smooth perfection and frozen into bars coated in rich vegan dark chocolate. Easy to prepare and utterly indulgent, these bars are an ideal dairy-free dessert for any occasion.
Ingredients
Base Ingredients
- 1 1/2 cups (225g) raw cashews, soaked
- 1/2 cup (120ml) canned full-fat coconut milk
- 1/3 cup (80g) creamy natural peanut butter
- 1/3 cup (80ml) maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
Chocolate Coating
- 1 1/2 cups (270g) vegan dark chocolate chips
- 1 tablespoon (15ml) coconut oil (for melting chocolate)
Toppings (Optional)
- Crushed peanuts or flaky sea salt
Instructions
- Soak Cashews: Soak the cashews in hot water for at least 1 hour or in cool water overnight. Once soaked, drain and rinse thoroughly before using.
- Blend Base: In a high-speed blender, combine the soaked cashews, coconut milk, peanut butter, maple syrup, vanilla extract, and sea salt. Blend on high until the mixture is completely smooth and creamy without any lumps.
- Freeze Base: Line an 8×8-inch baking dish with parchment paper. Pour the cashew mixture evenly into the dish and spread it out. Gently tap the dish to remove air bubbles, then place it in the freezer for 4 to 6 hours until the mixture is firm enough to cut.
- Cut Bars: Once the base is frozen solid, carefully lift it out of the pan using the parchment paper. Cut the frozen block into bars or squares of your desired size. Place the cut bars back into the freezer to keep firm while preparing the chocolate coating.
- Melt Chocolate: In a microwave-safe bowl or over a double boiler, melt the vegan dark chocolate chips with coconut oil, stirring until the mixture is smooth and fully combined.
- Coat Bars: Dip each frozen bar into the melted chocolate, ensuring it is fully covered. Allow excess chocolate to drip off, then place the coated bars onto a parchment-lined tray. Optionally, sprinkle with crushed peanuts or flaky sea salt for extra texture and flavor. Return the bars to the freezer for 15 to 20 minutes to let the chocolate set.
- Store and Serve: Store the finished ice cream bars in an airtight container in the freezer for up to 2 weeks. Before eating, let them sit at room temperature for a few minutes to soften slightly for the best texture and flavor.
Notes
- For a nut-free alternative, use sunflower seed butter and oat milk instead of peanut butter and coconut milk.
- Ensure the chocolate chips used are labeled vegan to maintain the recipe’s vegan status.
- These bars are rich and intensely flavored, so smaller portions can be quite satisfying.
