Delicious Mars Ice-Cream Bars
Ingredients
Ice cream
- 3/4 cup blanched almonds soaked *see notes
- 2 400ml cans chilled coconut milk *see notes
- 2 medjool dates
- 2/3 cup coconut sugar
- 2 tbsp coconut oil solid
- 1 tbsp cacao powder
- 1 tsp vanilla bean paste
Caramel
- 10 medjool dates
- 1/2 cup maple syrup
- 1 tbsp coconut oil solid
- 2 tbsp almond butter
- 1/2 tsp sea salt
- 4 tbsp chilled canned coconut milk or evaporated coconut milk *see notes
Coating
- 8.8 oz vegan-friendly chocolate
- 1 tsp coconut oil solid
Preparation
First prepare the blanched almonds by soaking them in water for 4 hours. Alternatively you can soak them in boiled water for one hour. Rinse and drain.
Add all of the ice-cream ingredients to a high speed blender and blitz until completely smooth and creamy, without any lumps.
Line a 11'x7" baking pan with parchment paper, making sure all sides are covered so that the liquid can't run underneath the paper.
Pour the ice-cream mixture into the baking pan and freeze for 2 hours.
To make the caramel add the dates, maple syrup, coconut oil, almond butter, coconut milk and salt to your high speed blender. Blitz until the mixture forms a smooth sticky caramel.
Take the baking pan out of the freezer and spoon the caramel on top. Use a spatula to spread the caramel out in an even layer. Place back in the freezer until completely set (6 hours or overnight if possible).
Remove the ice cream slab from the baking pan and cut into 12 bars. Sit the bars on a tray or board lined with parchment paper and place back in the freezer to prevent them from melting while you prepare the coating.
Melt the chocolate and coconut oil over a double boiler.
Carefully coat the bars with chocolate by holding one bar at a time with a fork underneath it and spooning the chocolate on top and over all of the sides. Repeat this for all the bars and place them back in the freezer for another 15 minutes to set the chocolate.
Enjoy
