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trending now, vegan, brownies & bars, chocolate, gluten-free, paleo, candy, no-bake, sweet · July 21, 2021

Caramel Cashew Ice Cream Bars

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Dairy-free ice cream, gooey date caramel, toasted cashews, all bundled in dark chocolate. Think: snicker’s ice cream bar but vegan and paleo!

Caramel Cashew Ice Cream Bars (vegan + paleo)

Or the short, sweet, slightly more nostalgic translation of that title is: Snickers Ice Cream Bars. But homemade. And healthier. And (even thought I’m not qualified to say it because I created them so I’m biased but I’m still gonna say it) better.

Caramel Cashew Ice Cream Bars (vegan + paleo)

How to Make Caramel Cashew Ice Cream Bars

We’ve got some delish layers to discuss…

  1. dairy-free vanilla ice cream
  2. tahini date caramel
  3. roasted cashews (or peanuts)
  4. dark chocolate

Dairy-Free Vanilla Ice Cream

It wouldn’t be an ice cream bar without the ICE CREAM. This is what makes this copycat candy bar extra summer-perfect, and (extra perk!) means they melt so you better devour quick.

All this layering is complicated enough, so we are keeping the ingredients very simple: cashews, maple syrup, coconut milk, vanilla. And if you re-read those ingredients you’ll realize it’s gonna be a HELLA creamy ice cream layer too. You could use store-bought vegan vanilla ice cream too, just let it melt, spread into a layer in the bottom of the pan, then re-freeze.

Tahini Date Caramel

This layer is equally as decadent and almost as easy. We are using medjool dates because 1) natural caramel flavor 2) healthier than refined sugar 3) they prevent the caramel from freezing completely so we get some gooeyness going on. I personally chose tahini because I LOVE the flavor with dates and with chocolate, but you can use other nut/seed butters instead. It will be a little thick to blend, but try your best not to add any extra water than necessary.

Caramel Cashew Ice Cream Bars (vegan + paleo)
Caramel Cashew Ice Cream Bars (vegan + paleo)

Roasted Cashews

All these creamy/gooey layers need some CRUNCH to balance. Obviously peanuts would be the classic choice, but for keeping it paleo (and what was in the pantry) reasons I used roasted cashews instead. Up to you! Or get crazy and used chopped pistachios or hazelnuts even.

Dark Chocolate Coating

The thin, snappy, deliciously decadent coating to bundle all these layers together. Hu Gems (use code FEASTINGONFRUIT for 20% off) are my favorite and melt to a perfectly thin consistency without having to add any coconut oil, so that’s what I recommend.

Caramel Cashew Ice Cream Bars (vegan + paleo)

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Caramel Cashew Ice Cream Bars

★★★★★ 5 from 2 reviews
  • Author: Natalie
  • Prep Time: 1 hour
  • Cook Time: 8 hours (chilling time)
  • Total Time: 9 hours
  • Yield: 12 bars 1x
  • Category: ice cream
  • Method: no bake
  • Cuisine: american
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Description

Dairy-free ice cream, gooey date caramel, toasted cashews, all bundled in dark chocolate. Think: snicker’s ice cream bar but vegan and paleo!


Ingredients

Scale

Ice Cream

  • 2 cups (250g) raw cashews, soaked 3+ hours and drained
  • 1/3 cup (105g) maple syrup
  • 1/2 cup (120g) full-fat coconut milk
  • 1 tsp vanilla extract

Caramel

  • 1/4 cup (70g) tahini (or nut/seed butter of choice)
  • 3/4 cup (150g) pitted medjool dates, soaked 30 minutes
  • 1/4 cup (50g) coconut oil
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 1–2 tbsp water as needed

1 cup roasted chopped cashews (or peanuts if not paleo)

4oz dark chocolate, melted


Instructions

  1. Blend ice cream ingredients until very smooth.
  2. Pour into a loaf pan lined with parchment paper. Freeze.
  3. Blend caramel ingredients, adding water one tbsp at a time as needed (some chunks are okay).
  4. Spread on top of the ice cream layer. Top with chopped cashews. press in lightly.
  5. Freeze overnight.
  6. Slice into bars, coat in melted chocolate, chill until set.


Nutrition

  • Serving Size: 1 bar
  • Calories: 383
  • Sugar: 18g
  • Sodium: 58mg
  • Fat: 27g
  • Saturated Fat: 10g
  • Carbohydrates: 31g
  • Fiber: 3g
  • Protein: 7g

Keywords: healthy, chocolate, candy, summer, dairy free, date caramel, peanut free, paleo, vegan, snickers

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In: trending now, vegan, brownies & bars, chocolate, gluten-free, paleo, candy, no-bake, sweet · Tagged: chocolate, summer, healthy, vegan, candy, paleo, snickers, dairy free, peanut free, date caramel

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Comments

  1. Ashley says

    July 26, 2021 at 3:12 pm

    OMG! Dare I say, I believe these are your best photos to date??!! But I’m also biased because ice cream is undoubtedly by favorite food group! So many variations of crunchy elements and ice cream flavors to play with here too. Toasted coconut or buckwheat would be awesome. and berry or salted caramel ice cream. Why is summer so short??

    ★★★★★

    Reply
    • Natalie says

      July 26, 2021 at 5:06 pm

      I have such a love/hate relationship with photographing ice cream things, but the leftovers are definitely one of my fave subject matters😆 I am sure you are all too familiar with that struggle too! And ooooh yes I love the sound of ALL those variations😋

      Reply
  2. Veronic says

    June 21, 2022 at 11:48 pm

    I’m planning to make this for my 2 years old son.
    Can I use date paste instead of maple syrup/honey to make the ice cream?
    And what else could I use to coat the bars? He doesn’t eat any chocolate.
    Thanks so much for your recipe!

    Reply
    • Natalie says

      June 22, 2022 at 9:31 am

      Hey! Yes date past will be fine for the ice cream layer. Hmm the coating alternative is tricky…what exactly in chocolate are you trying to avoid, the sweetener or the cocoa itself?

      Reply
  3. Julie says

    August 17, 2022 at 10:11 am

    Wow I love everything about this! Amazingly delicious and pretty easy to make. Any tips on getting the chocolate on the entire bar, including the bottoms? I made a mess of it and wasn’t able to get a nice coating on the sides or bottoms.

    ★★★★★

    Reply
    • Natalie says

      August 17, 2022 at 10:40 am

      Yes actually I do have tips! Cut the bars, put them back in the freezer > melt the chocolate > line a plate/pan with wax paper. Dip just the bottoms of each bar in chocolate and let it drip so you just get a thin coat > place on the wax paper and freeze until the chocolate is hardened > drizzle dip the tops/sides > place back on the wax paper (or a wire rack although sometimes the bottoms will stick to the rack if you take too long and they melt too much) > refreeze. That’s my method! Also thinning out your chocolate with coconut oil and/or using Hu Gems (they melt SO well, super thin and drizzly) makes a big difference too. Hope that helps!

      Reply
      • Julie says

        August 17, 2022 at 11:50 am

        Thank you! I’ll do that method next time. I did use Hu Gems. They are great 🙂

        Reply
  4. Natasha says

    March 2, 2023 at 2:57 pm

    I have been following your website for a long time! I made my first comment today.
    It looks like the perfect combination of chocolate and cream!!!

    Reply
    • Natalie says

      March 2, 2023 at 3:46 pm

      Hi Natasha! I appreciate the long time support and so happy to finally hear from you☺️ These are SUPER dreamy, one of my favorites!

      Reply

Trackbacks

  1. Gluten Free Ice Cream Sandwiches - Occasionally Eggs says:
    March 21, 2022 at 6:30 am

    […] The filling layer is adapted from my friend Natalie at Feasting on Fruit. […]

    Reply
  2. Caramel Cookie Dough Cups (vegan + paleo) | Feasting on Fruit says:
    April 19, 2022 at 5:57 am

    […] Cashew Caramel Ice Cream Bars […]

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