Vegan Klondike Bars
These Vegan Klondike Bars are a better-for-you version of the notorious summer treat but with a peanut butter twist.
Equipment
Ingredients
- 1 cup non-dairy milk
- ½ cup coconut cream, solid part from the top of a can of full-fat coconut milk, refrigerated
- ⅓ cup peanut butter
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 2 cups vegan chocolate chips
- 1 tablespoon coconut oil, refined
Instructions
- Add the coconut cream, non-dairy milk, maple syrup, peanut butter and vanilla extract to a blender and blend until smooth.
- Pour the mixture into silicone molds and place in the freezer for 4-6 hours until solid, or overnight.
- Prepare a parchment lined baking tray. Melt the vegan chocolate chips and coconut oil (if using) in the microwave.
- Pop the ice cream bars out and dip completely in the melted chocolate, then place onto the tray. It might get messy (duh, it's ice cream), but fear not! It's worth it.
- Garnish with chopped peanuts, if desired. Place back in the freezer until the chocolate melts. Then, dig in!
Notes
- Coconut cream - if you're using a can of full-fat coconut cream, put it in the fridge so the coconut cream thickens at the top of the can. Alternatively, you can buy a can of coconut cream at Trader Joe's or Target. Don't buy cream of coconut, though, that's entirely different.
- These are the silicone molds I use.
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