Oh good heavens. These were delectable. Beyond delectable. Creamy salted caramel, peanut nougat, fudge coconut ice cream, and chocolate. What a perfect match! Who does not love snicker bars and ice cream? Veganized and all-in-one bite. Yes.
Coconut Ice cream
This is a Super Snicker Sweet Treat. That sadly will not last you very long unless you have no love for aforementioned caramel/ice cream/nougat/chocolatey deliciousness. Don’t let the complexity of ingredients fool you! These babies are a breeze to make and will impress vegan and non-vegan sweet tooths alike.
If you have a food processor this sweet treat will take a small amount of time. We used our moms many decades old blender that needs to retire, and it was a pain to blend the date mixture into a creamy caramel. We suggest using a high power blender or food processor for ease! You will need a couple of bowls, microwave, food processor/blender, freezer, parchment paper, stirring utensil, cookie sheet, and a sweet tooth.
½ c creamy peanut butter
2 tbsp maple syrup
1 tbsp flour
1 foot parchment paper
1 c packed/pitted dates (about 20)
¹⁄ ³ c water + 1 tsp warm water to promote blending
1 tbsp melted coconut oil
½ tsp vanilla extract
½ tsp sea salt
²⁄ ³ c roasted unsalted peanuts
¾ pint of vegan coconut milk ice cream (we used So Delicious Mocha Almond Fudge)
12 oz melted semi-sweet vegan chocolate chips (we use Enjoy Life)
1 tbsp melted coconut oil
1) Combine peanut butter, syrup and flour in small bowl and work into a rectangle on parchment paper and set on cookie sheet in freezer for 5-10 minutes. This is your nougat-y base, it should be about ½ inch tall.
2) Set out ice cream to thaw.
3) Prep caramel~ If dates seem hard soak in water for 10 minutes prior to blending. They should feel squishy. Drain and then blend dates, ¹⁄ ³ c water, coconut oil, vanilla and salt until creamy. Add that extra 1 tsp warm water to promote blending if creaminess isn’t happening.
4) Once ice cream has thawed and nougat is cold and doesn’t seem like it’s going to break, it’s time to assemble. Take nougat out of freezer and generously scoop and spread soft ice cream over nougat in an even inch. Then evenly distribute caramel over ice cream (we didn’t use all that was made- just enough to cover but not drip down the sides). Now add peanuts and use your hand to lightly press nuts into caramel to stick. Put cookie sheet back in freezer for 15 minutes.
5) Once snicker base is set in freezer and is more a solid mass then soupy its time to coat in chocolate! Melt chocolate and coconut oil in microwave safe bowl at 30 second intervals until creamy. Stirring in between microwave sessions. Remove bars from freezer and drizzle/coat/dip in chocolate. Whichever is preferred! We found that drizzling/scooping chocolate on top of bars with a spoon and then dipping bottom of bars worked best for us.
6) Freeze until completely hardened, about 30 minutes, and cut into bite size treats. Enjoy straight from the freezer or they WILL melt. Keeps in freezer for up to a couple of weeks, though they won’t last that long. 😉