If you have a sweet tooth but follow a plant-based lifestyle, this Vegan Mars Ice Cream Bars Recipe is about to become your new obsession. Imagine creamy coconut and almond milk ice cream layered with a luscious, sticky caramel made from dates and almond butter, all coated in a rich vegan chocolate shell. It’s like the classic Mars bar you remember, but entirely vegan, guilt-free, and packed with wholesome ingredients. These bars bring together textures and flavors that melt in your mouth, perfect for a comforting dessert or a fancy treat for friends and family.
Ingredients You’ll Need
Don’t let the number of ingredients scare you—each one is straightforward and plays a crucial role in crafting the perfect Vegan Mars Ice Cream Bars. From the creamy base to the gooey caramel and the decadent chocolate coating, every ingredient is essential for balance and flavor.
- Blanched almonds (¾ cup): Soaked for hours to soften and blend into the creamy ice cream base.
- Chilled canned coconut milk (2 cups): Adds the luxuriously creamy texture needed for smooth ice cream.
- Medjool dates (2 for ice cream, 10 for caramel): Natural sweeteners bringing caramel-like richness without refined sugar.
- Coconut sugar (â…” cup): Enhances the sweetness and adds a subtle caramel flavor.
- Coconut oil (3 tablespoons total): Contributes creaminess and helps harden the chocolate shell.
- Cacao powder (1 tablespoon): Imparts deep chocolate flavor and richness to the base.
- Vanilla bean paste (1 teaspoon): Elevates the flavor with a warm, aromatic sweetness.
- Pure maple syrup (½ cup): Used in the caramel for a richer sweetness and smoother texture.
- Almond butter (2 tablespoons): Gives the caramel a nutty depth and silky consistency.
- Sea salt (½ teaspoon): Balances the sweetness and intensifies flavors.
- Chilled canned or evaporated coconut milk (4 tablespoons): Adds creaminess and fluidity to the caramel layer.
- Vegan chocolate (12 oz): For coating, choose a high-quality melting chocolate for best results.
- Coconut oil (1 teaspoon for coating): Helps the chocolate coating have a glossy finish and crisp snap.
How to Make Vegan Mars Ice Cream Bars Recipe
Step 1: Prepare the Almonds
Start by soaking the blanched almonds to soften them for blending. You can soak them in room temperature water for about 4 hours or speed up the process by using boiled water and letting them soak for an hour. Once softened, rinse and drain thoroughly to avoid any bitterness or residue in your ice cream base.
Step 2: Blend the Ice Cream Base
Combine the soaked almonds, chilled coconut milk, 2 medjool dates, coconut sugar, coconut oil, cacao powder, and vanilla bean paste in your high-speed blender. Blitz everything until it becomes completely smooth and creamy with no lumps. This step is key to creating the silky texture that makes these bars so indulgent and satisfying.
Step 3: Freeze the Ice Cream Layer
Line an 11 x 7-inch baking pan with parchment paper, ensuring the sides are covered to prevent leaks. Pour in your smooth ice cream mixture and spread evenly before placing the pan in the freezer. Let it chill for about 2 hours until it begins to firm up but isn’t completely rock hard, ready to receive the caramel.
Step 4: Make the Vegan Caramel
While the ice cream freezes, prepare the caramel by adding the 10 medjool dates, maple syrup, coconut oil, almond butter, coconut milk, and sea salt into your blender. Blitz until you achieve a thick, smooth, sticky caramel-like consistency that will layer perfectly on top of the ice cream.
Step 5: Layer and Freeze Again
Once the ice cream layer is firm, remove it from the freezer and carefully spoon the caramel over the top. Use a spatula to evenly spread the caramel into a smooth layer. Pop the pan back into the freezer for at least 6 hours or overnight to allow the caramel to set completely.
Step 6: Cut Into Bars
After your ice cream and caramel slab is thoroughly frozen and solid, lift it out using the edges of the parchment paper. Cut it into 12 to 14 bars depending on your preferred size. Arrange them on a parchment-lined tray and return them to the freezer so they stay firm before coating.
Step 7: Prepare and Apply Chocolate Coating
Melt the vegan chocolate together with the remaining coconut oil over a double boiler until smooth and glossy. To coat, you can either hold each bar with a fork and spoon the chocolate all around or dip each bar on wooden cocktail sticks into the chocolate. Lay the coated bars back on parchment and freeze again for 15 minutes to harden the chocolate shell.
How to Serve Vegan Mars Ice Cream Bars Recipe
Garnishes
Sprinkle a pinch of flaky sea salt or finely chopped toasted almonds on the chocolate before it sets to add a delightful crunch and a beautiful finishing touch. You can also drizzle a little extra melted vegan chocolate or a thin stream of maple syrup if you like your bars extra decadent.
Side Dishes
Serve these bars with fresh berries or a vibrant fruit salad to balance the richness and add freshness. A scoop of vegan whipped cream or a drizzle of berry coulis works wonderfully as well, complementing the creamy sweetness without overwhelming the flavors.
Creative Ways to Present
For a special occasion, serve the bars on individual dessert plates garnished with edible flowers or shredded coconut. You could also sandwich two bars with a thin layer of vegan peanut butter in between for a fun twist, or place them in decorative paper liners to make them look like elegant handheld treats.
Make Ahead and Storage
Storing Leftovers
Store any leftover Vegan Mars Ice Cream Bars in an airtight container lined with parchment paper between layers to prevent sticking. Keep them in the freezer to maintain their texture and flavor, and avoid freezer burn.
Freezing
These bars freeze beautifully, which means you can prepare them well in advance for parties or just have a stash of ready-made treats. Wrapped individually in parchment or plastic wrap before placing them in the container helps keep the bars fresh and prevents ice crystals.
Reheating
Since these are frozen treats, reheating is not necessary, and you want to keep them cold for the perfect bite. If they get too hard, leave them out at room temperature for about 5 minutes to soften slightly before enjoying.
FAQs
Can I use other nuts instead of almonds?
Absolutely! Cashews or macadamia nuts can be great substitutes, as they blend smoothly and add creaminess similar to almonds. Just be mindful of the soaking time for different nuts.
Is it necessary to use canned coconut milk?
Canned coconut milk is preferred for its rich fat content, which creates that luscious ice cream texture. Regular coconut milk or low-fat versions may result in less creamy bars.
Can I make these bars without the blender?
A high-speed blender is highly recommended for the smoothest, creamiest consistency. A food processor might work but may leave some graininess which could affect the texture.
How long do these bars last in the freezer?
If stored properly in an airtight container, Vegan Mars Ice Cream Bars can last up to 3 weeks in the freezer while maintaining their best flavor and texture.
Can I sweeten the bars with something other than dates?
Dates provide natural caramel flavor and sticky texture, which are essential here. However, you can experiment with other natural sweeteners like maple syrup alone, but the caramel layer may be less thick and less chewy.
Final Thoughts
Making these Vegan Mars Ice Cream Bars Recipe at home feels like creating magic in your own kitchen. The harmony of creamy coconut ice cream, indulgent date caramel, and rich chocolate proves you don’t need dairy or refined sugar to enjoy a truly decadent treat. Whether you’re vegan, dairy-free, or simply craving something new and delicious, these bars will exceed your expectations. So give them a try—you might just discover your new favorite dessert!
Print
Vegan Mars Ice Cream Bars Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 8 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Description
These vegan Mars Ice Cream Bars offer a creamy, indulgent treat made from wholesome ingredients like blanched almonds, coconut milk, and medjool dates. The recipe features a rich chocolate coating and a smooth caramel layer, all completely dairy-free and plant-based. Perfect for a refreshing dessert or a sweet snack, these bars combine the classic Mars bar flavors with a healthy twist.
Ingredients
Ice Cream Base
- ¾ cup blanched almonds (soaked for 4 hours or 1 hour in boiled water, then rinsed and drained)
- 2 cups chilled canned coconut milk
- 2 medjool dates
- â…” cup coconut sugar
- 2 tablespoons solid coconut oil
- 1 tablespoon cacao powder
- 1 teaspoon vanilla bean paste
Caramel Layer
- 10 medjool dates
- ½ cup pure maple syrup
- 1 tablespoon solid coconut oil
- 2 tablespoons almond butter
- ½ teaspoon sea salt
- 4 tablespoons chilled canned coconut milk or evaporated coconut milk
Chocolate Coating
- 12 oz vegan chocolate
- 1 teaspoon solid coconut oil (for coating)
Instructions
- Soak the Almonds: Begin by soaking the blanched almonds in water for 4 hours or, for a quicker method, in boiled water for 1 hour. After soaking, rinse and drain the almonds thoroughly to prepare for blending.
- Blend the Ice Cream Base: Combine the soaked almonds, chilled canned coconut milk, 2 medjool dates, coconut sugar, solid coconut oil, cacao powder, and vanilla bean paste in a high-speed blender. Blend until the mixture is completely smooth and creamy without any lumps.
- Prepare the Baking Pan: Line an 11’x7″ baking pan with parchment paper, ensuring the sides are fully covered to prevent any liquid from leaking underneath.
- Freeze the Ice Cream Mixture: Pour the blended ice cream mixture into the lined pan and place it in the freezer for 2 hours or until firm.
- Make the Caramel: Add the 10 medjool dates, maple syrup, solid coconut oil, almond butter, chilled coconut milk, and sea salt to the blender. Blend until the mixture forms a smooth, sticky caramel sauce.
- Layer the Caramel: Remove the ice cream from the freezer and spoon the caramel evenly over the top. Use a spatula to spread it out smoothly, then freeze again until completely set—ideally 6 hours or overnight.
- Cut the Ice Cream Bars: Remove the set ice cream slab from the pan and cut it into 12–14 bars. Place the bars on parchment-lined trays and return to the freezer to keep them firm while preparing the chocolate coating.
- Melt the Chocolate: Using a double boiler, melt the vegan chocolate together with the teaspoon of solid coconut oil, stirring until smooth and glossy.
- Coat the Bars: Hold each ice cream bar with a fork and spoon the melted chocolate over it, ensuring all sides are covered. Place the coated bars back in the freezer for 15 minutes to allow the chocolate to set.
- Alternative Coating Method: Transfer the melted chocolate to a tall, slim glass, insert two wooden cocktail sticks into each bar, and dip the bars entirely into the chocolate. Then set them back in the freezer to harden.
Notes
- Soaking the almonds softens them for a smoother blend and creamier texture.
- Use full-fat canned coconut milk for the best creamy consistency.
- Medjool dates add natural sweetness and richness to both the ice cream and caramel layers.
- The chocolate coating must be applied while both the bars and chocolate are cold to ensure a crisp shell.
- Store the bars in the freezer and consume within a week for optimal freshness.
