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
Scale
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.
