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
Scale
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.
