Homemade Snickers Nice Cream Protein Bars
A healthy spin on a classic favorite! Peanut butter and vanilla ice cream, buttery date caramel, and roasted peanuts are doused and drizzled in chocolate, making for the most delicious and indulgent frozen treat!
Servings 8
Ingredients
Ice Cream Layer
- 1 1/2 cups cashews, soaked 3+hours and drained
- 1 13.5 oz can coconut cream, full fat (solid part only) *see note below
- 1/4 cup protein or collagen peptides powder
- 1/4 cup honey or maple syrup
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
Caramel-Peanut Layer
- 1 1/2 cups dates, soaked 30 minutes and drained
- 1/2 cup coconut (or any other) milk
- 1/4 cup cashew or almond butter
- 1/2 teaspoon vanilla extract
- 1 cup peanuts, roasted, salted, crushed
Chocolate Coating
- 1 cup chocolate chips
- 1 tablespoon coconut oil
- Flaky salt - optional
Instructions
Ice Cream Layer
- Place the can of coconut cream in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.You can make these bars in popsicle or bar moulds or line an 8 x 8-inch baking pan or similar sized dish with parchment paper, making sure all sides and bottom are covered so that the liquid can't run underneath the paper. Or use a silicon baking pan.When ready to make the ice cream bars, open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.Add all of the ice-cream ingredients – cashews, coconut cream, protein powder, honey, nut butter, coconut oil and vanilla to a food processor and process until completely smooth and creamy, without any lumps.Pour the ice cream mixture into the molds or baking pan and freeze for 2 hours.
Caramel-Peanut Layer
- Place dates, coconut milk, honey, cashew butter and vanilla into a food processor and process until smooth and creamy. Some lumps left from the dates are fine.You can adjust the consistency by adding more coconut milk if it is too thick to pour easily. Taste test and add more honey or vanilla if you think it needs it.Take the baking pan out of the freezer and spoon the caramel on top. Use a spatula or back of a spoon to spread the caramel out in an even layer.Sprinkle the peanuts over the top and flaky salt if desired and place back in the freezer until completely set (4 hours or overnight if possible).Remove the ice cream slab from the baking pan and cut into 8 bars (or more smaller squares). Set the bars on a tray or board lined with parchment paper and place them back in the freezer to prevent them from melting while you prepare the chocolate coating.
Chocolate Coating
- Place chocolate chips and coconut oil in medium sized dish and microwave at with 30 second bursts stirring between each one until melted and smooth.Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.Method 1 for coating bars: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.Method 2 for coating bars:Transfer the melted chocolate into a tall slim glass. Insert 2 cocktail sticks into each ice cream bar and get a sheet of parchment paper ready to sit them on. Dip the ice cream bars in the chocolate and set them on the parchment paper to set.You will need to use a spoon to help coat the last few bars as the chocolate will not be deep enough to cover the entire bar.TIP: For the best results, leave the ice cream bars in the freezer until the very last second and take each bar out individually to coat/dip them in chocolate. The more frozen the bars are - the easier this step will be.These ice creams will store in the freezer in an airtight container for several months.Note: You can make these in popsicle molds and insert popsicle sticks into them for easier dipping and eating.