Peanut Butter Chocolate Nicecream Bars
Ingredients
- 2 Pints Banana Nicecream
- 1 1/2 cups peanut butter
- 6 tablespoons coconut sugar
- 1/2 teaspoon salt
- 2 cups chocolate chips
- 8 tablespoons coconut oil
Preparation
Line an 8 x 8 square pan with baking parchment.
In a food processor, add Nicecream, peanut butter, coconut sugar and salt and blend until completely smooth.
Pour the mixture into the lined pan and place in the freezer, preferably overnight or at least 3 hours.
Melt the chocolate and coconut oil together over a double boiler or in a bowl over a pan of simmering water, then allow to cool completely to room temperature, stirring occasionally.
Cut the frozen mixture into bars.
When the chocolate is at room temperature, remove the bars from the freezer, line the baking sheet with parchment paper, place each bar into the chocolate, use a spoon to spoon over the chocolate so it gets completely covered, repeat until they are all coated, then return the bars to the freezer to firm until you’re ready to devour.
