Caramel Cashew Ice Cream Bars

Dairy-free ice cream, gooey date caramel, toasted cashews, all bundled in dark chocolate. Think: snicker’s ice cream bar but vegan and paleo!

Or the short, sweet, slightly more nostalgic translation of that title is: Snickers Ice Cream Bars. But homemade. And healthier. And (even thought I’m not qualified to say it because I created them so I’m biased but I’m still gonna say it) better.

How to Make Caramel Cashew Ice Cream Bars

We’ve got some delish layers to discuss…

1. dairy-free vanilla ice cream
2. tahini date caramel
3. roasted cashews (or peanuts)
4. dark chocolate

Dairy-Free Vanilla Ice Cream

It wouldn’t be an ice cream bar without the ICE CREAM. This is what makes this copycat candy bar extra summer-perfect, and (extra perk!) means they melt so you better devour quick.

All this layering is complicated enough, so we are keeping the ingredients very simple: cashews, maple syrup, coconut milk, vanilla. And if you re-read those ingredients you’ll realize it’s gonna be a HELLA creamy ice cream layer too. You could use store-bought vegan vanilla ice cream too, just let it melt, spread into a layer in the bottom of the pan, then re-freeze.

Tahini Date Caramel

This layer is equally as decadent and almost as easy. We are using medjool dates because 1) natural caramel flavor 2) healthier than refined sugar 3) they prevent the caramel from freezing completely so we get some gooeyness going on. I personally chose tahini because I LOVE the flavor with dates and with chocolate, but you can use other nut/seed butters instead. It will be a little thick to blend, but try your best not to add any extra water than necessary.

Roasted Cashews

All these creamy/gooey layers need some CRUNCH to balance. Obviously peanuts would be the classic choice, but for keeping it paleo (and what was in the pantry) reasons I used roasted cashews instead. Up to you! Or get crazy and used chopped pistachios or hazelnuts even.

Dark Chocolate Coating

The thin, snappy, deliciously decadent coating to bundle all these layers together. Hu Gems (use code FEASTINGONFRUIT for 20% off) are my favorite and melt to a perfectly thin consistency without having to add any coconut oil, so that’s what I recommend.

More Homemade Candy Bar Recipes You’ll Love

• Vegan Paleo Kit Kat Bars
• SunButter Butterfingers
• Matcha Coconut Bars
• Chocolate Peanut Butter Candy Bites

Caramel Cashew Ice Cream Bars

★★★★★ 5 from 1 reviews

• Author: Natalie
• Prep Time: 1 hour
• Cook Time: 8 hours (chilling time)
• Total Time: 9 hours
• Yield: 12 bars
• Category: ice cream
• Method: no bake
• Cuisine: american

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Description

Dairy-free ice cream, gooey date caramel, toasted cashews, all bundled in dark chocolate. Think: snicker’s ice cream bar but vegan and paleo!

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Ingredients

Ice Cream

• 2 cups (250g) raw cashews, soaked 3+ hours and drained
• 1/3 cup (105g) maple syrup
• 1/2 cup (120g) full-fat coconut milk
• 1 tsp vanilla extract

Caramel

• 1/4 cup (70g) tahini (or nut/seed butter of choice)
• 3/4 cup (150g) pitted medjool dates, soaked 30 minutes
• 1/4 cup (50g) coconut oil
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1–2 tbsp water as needed

1 cup roasted chopped cashews (or peanuts if not paleo)

4oz dark chocolate, melted

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Instructions

1. Blend ice cream ingredients until very smooth.
2. Pour into a loaf pan lined with parchment paper. Freeze.
3. Blend caramel ingredients, adding water one tbsp at a time as needed (some chunks are okay).
4. Spread on top of the ice cream layer. Top with chopped cashews. press in lightly.
5. Freeze overnight.
6. Slice into bars, coat in melted chocolate, chill until set.

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Nutrition

• Serving Size: 1 bar
• Calories: 383
• Sugar: 18g
• Sodium: 58mg
• Fat: 27g
• Saturated Fat: 10g
• Carbohydrates: 31g
• Fiber: 3g
• Protein: 7g

Keywords: healthy, chocolate, candy, summer, dairy free, date caramel, peanut free, paleo, vegan, snickers

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