Snickers candy bars Healthy ice cream bars, vegan

• Vegetarian
• Gluten free

• Produce

  • 4 Banana, medium size
  • 12 oz Medjool dates, pitted
  • 3 tbsp Peanuts

• Condiments

  • 2 tbsp Peanut butter, natural crunchy
  • 1 Peanut butter date caramel paste, Salted

• Baking & Spices

  • 9 oz 85% dark chocolate or
  • 1 pinch Sea salt

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Nuts & Seeds

  • 2 tbsp Almond

Found on sweetashoney.co

Description

Ingredients

• 4 banana, medium size
• Salted peanut butter date caramel paste
• 12 oz (330 g) Pitted Medjool Dates, soaked
• 2 tbsp. Natural Crunchy Peanut Butter
• 1 pinch of sea salt (1/8 teaspoon)
• Toppings:
• 2 tbsp almond chopped
• 3 tbsp peanuts, chopped
• 9 oz (250 g) 85% dark chocolate or, 70% if preferred
• 1 tbsp coconut oil

Directions

• Place the pitted dates in a bowl. Cover with boiling water and soak for 5 minutes.
• Drain and place the dates into food processor with the peanut butter and salt.
• Process until thick, creamy and smooth. I recommend to process 30 seconds, stop and scrap down the sides with a spatula then process again 30 seconds. Repeat this process until the date caramel is smooth and no more lumps of dates appears. Set aside into a bowl.
• Peel the banana and cut in 3-4 pieces. I removed the banana sides to shape nice rectangles. It is up to you but I found easier to lay banana rectangle on the plate. Keep the banana flesh you dont use for later in a smoothie.
• Place each banana rectangle onto a plate covered with parchment paper.
• Freeze for 1 hour until the banana are harder.
• Remove the plate from the freezer and using a teaspoon or pipping bag gently cover the top of each banana rectangle with the peanut butter caramel paste.
• Sprinkle the chopped nuts on top of each banana.
• Return to the freezer for 1-2 hour until the date caramel paste is hard enough to be dipped in the melted chocolate
• In a saucepan place the chocolate and coconut oil. Warm under low heat stirring often to avoid the chocolate to burn. It is ready when the chocolate is fully melted and shinny.
• Remove the banana from the freezer and using tongs dip each snickers bars into the meted chocolate.
• Return to the plate and repeat until all bars has been covered with chocolate.
• Freeze again for 30 minutes - 1 hour or until the chocolate is hard.
• I used 9 oz OF chocolate because I double dip my snickers bars to have them beautifully covered with chocolate. It is really up to you. If you want to do so repeat the chocolate dipping process at this time and return the plate to the freezer until the bars are fully frozen.
• Eat now to enjoy a softer banana and caramel or the next day for a hard ice cream bar.
• The next day transfer the snickers candy bars into a airtight container or plastic zipbag and keep in the freezer up to a month (if you can! )
• This recipe makes 12-15 bars.