Peanut & caramel ice-cream bars
This recipe is completely plant-based if made with our Plant-Based Chocolate Superflora.
We’d love to say it’s healthy too, but to be honest it is one of those recipes that is to be valued because it is seriously good for the soul. Save for a moment when you need some indulgent self-care or want to treat your favourite friends and family.
INGREDIENTS
Ice-cream base layer:
6 tbsp of smooth peanut butter
400 ml can of coconut cream
¼ cup of maple syrup
Caramel layer:
½ cup crunchy peanut butter – add extra chopped peanuts if you wish
2 tablespoons of coconut oil
¼ cup maple syrup
Chocolate covering:
200g of Dark Chocolate - melted
METHOD
Blend all the bottom ice-cream layer ingredients together. Pour into moulds. I used a silicone tray with moulds for 12 mini loaves. You can use an ice cube tray if you prefer smaller treats.
Freeze for a couple of hours.
Prepare caramel layer. Melt coconut oil in a pan. Add the peanut butter and maple syrup and stir to mix thoroughly. Once mixed pour into another container to cool slightly.
Remove moulds from freezer. Spoon a thin layer of the peanut caramel on top of base. Work quickly to spread the caramel. It will freeze on contact with the base.
Return the bars to the freezer for ½ to 1 hour.
Break dark chocolate into pieces and melt in a baine marie or zap in the microwave.
Remove from heat. Work quickly to dunk the ice-cream caramel bars into the chocolate and then place on a baking tray or container lined with baking parchment.
If you prefer to use less chocolate then simply drizzle the chocolate over the bars. This may work better with cubes that you would eat with a spoon. It also helps keep one bar or cube to a 30g low-FODMAP serve of chocolate.
Return to freezer until serving.
Enjoy enthusiastically!
p.s. You can swap cold-brew coffee for 2 tablespoons of the coconut milk, for an even more sophisticated mix!
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