onewoppa's Collection
onewoppa's Collection
Vegan Ice Cream Snickers Bars - With Only 5 Ingredients!
A lot of people who aren't vegan or vegetarian think words like 'vegan' or 'vegetarian' are synonymous with 'sacrifice', but it doesn't have to be that way! Vegans can pretty much make whatever they want to when it comes to living on a plant-based diet. It's just a matter of knowing your ingredients and having the patience to cook or bake for yourself every so often. Case in point, look at these Snickers ice cream bars, man. You can make these, and these are VEGAN. So next time you want to wave something in your skeptical non-vegan friend's face, make sure it's this Snickers bar. (And make sure you don't share.) Vegan Ice Cream Snickers Bars (Makes 10 servings) INGREDIENTS: 1 - 2 packages of any vanilla or salted caramel vegan ice cream (Just make sure it's frozen into a loaf pan/square shape so it's easy for slicing into bars!) 2/3 cup roasted salted peanuts 12 ounces semisweet dairy-free chocolate, chopped 1 tablespoon coconut oil (optional) To Make Date Caramel Sauce - 1 1/2 cups of pitted medjool dates 1 tablespoon coconut oil DIRECTIONS: 1) First, begin by making your caramel sauce. If your dates aren’t sticky and super moist when squeezed, soak in hot water for 10-15 minutes to soften. Then drain thoroughly and pit. Otherwise, just pit and add to food processor. 2) Add 1 tablespoon melted coconut oil and mix. If it’s not quite combining, drizzle in warm water a little at a time - 1 tsp - scraping down sides as needed, and mix until a rough paste or ball forms. If you add too much water it will be difficult to handle them later as they won’t freeze up well. Lastly, add 3/4 tsp sea salt and mix once more to incorporate. Taste and adjust saltiness level if desired, and set aside. 3) Slice firm ice cream into 10 1/2-inch slices and set on a parchment-lined baking sheet to freeze again until firm - about 30 minutes. Remove frozen bars from freezer and spread on 1 tablespoon caramel and a small handful of peanuts. Set back in freezer. 4) Melt chocolate and coconut oil over a double boiler or in the microwave in 30 second increments. Set aside. 5) Remove bars from freezer once set and use a spoon to drizzle the tops generously with chocolate. Work quickly, then set back in the freezer to harden - about 30 minutes. 6) Transfer remaining chocolate to a shallow bowl or plate and reheat in microwave if it's gotten too firm. Once firm, remove bars from freezer once more and dip the bottoms in the remaining chocolate and brush away extra with the back of a spoon or spatula. Set back on parchment to freeze once more. 7) Serve directly from freezer as they become soft when they set out. Will keep in the freezer for up to a couple weeks, though best when fresh.