FATHER’S DAY CHOCOLATE COATED ICE CREAM BARS – sugar-free, dairy-free, vegan
Aah, I love an excuse to make splendid desserts and blame it on a day of the year. May gave us Mother’s Day and a reason to splurge on a chocolate tart *dreamy sigh* and June gives us Father’s Day and a reason to spoil our guys with sugar- and dairy- free chocolate coated ice cream bars. Yeehaa.
Anyone know what I can use July as an excuse for? I’m taking suggestions.
This particular dessert has a few perks. The neatness of it – grab one each and go. The personalisation possibilities – a few big bars, or a load of smaller bars; with nuts, or no nuts or some with nuts – it’s up to you, (for kids you can slice one bar into bite sizes). The major health benefits – cacao and cocoa hide (yes, I keep saying this) the flavour of green superfood powders incredibly well, and if you make the ice cream (recipe from Mila’s Meals: The Beginning & The Basics) you can justify eating these for breakfast.
Why ice cream in winter? Many reasons, but here are two: it doesn’t melt before you get it in your mouth (or all down your kid’s front), and in my experience the time of year affects the flavour not one jot. And, if you add a green powder, you can give this to your kids or yourself as an immune booster!
*with a mischievous ice creamy grin*
FATHER’S DAY CHOCOLATE COATED ICE CREAM BARS
sugar-free | dairy-free | vegan
Original recipe for Snickers Ice Cream Bars by Feasting on Fruit, slightly tweaked.
NOTES: Make the ice cream the day before to take pressure off on the day.
- ¾ cup nut or seed butter (we used macadamia nut butter)
- ⅓ cup coconut flour
- 3-4 Tbsp ground birch sugar
- pinch salt
Ice Cream Layer – basic recipe from Mila’s Meals: The Beginning & The Basics
- 2 cans coconut milk or cream (organic if possible)
- 2 Tbsp arrowroot powder
- ½ cup Drasanvi Birch Sugar (or honey)
- 2 tsp vanilla extract or powder
- 3 Tbsp Drasanvi Maca Powder
- pinch salt
- ½ cup nuts, toasted and chopped (we used almonds)
- 1 cup chopped cacao paste (we used Soaring Free Superfoods)
- 2 Tbsp coconut oil
- 2 Tbsp honey or maple syrup
- 1 tsp Drasanvi Chlorella Powder (or Spirulina) – optional bonus nutrients
- Pour coconut cream into pot on the stove, and stir arrowroot in.
- Stirring constantly, bring to a low boil and then drop heat to simmer for 2 minutes.
- Remove from heat and stir birch sugar and vanilla in.
- Add the birch sugar, vanilla, maca and salt and whisk until combined.
- Allow to cool, pour into muffin tray or a plastic container and freeze, or use an ice cream maker.
NOTE: When you make the chocolate coated ice cream bars, you need softened ice cream, so you can either time it right and remove from freezer when it’s not quite hard, or freeze overnight and place frozen chunks of ice cream into a food processor and blend until soft and smooth.
- Make sure the ice cream is soft enough to spread.
- Line a 20×20 cm (or equivalent rectangle) dish with baking paper.
- In a mixing bowl, mix nut butter, coconut flour, birch sugar and salt together and press into the dish.
- Spread softened ice cream over the nut butter layer, sprinkle the nuts over the ice cream and press them in gently.
- Place in freezer and freeze for around 4 hours until solid.
- In a bowl suspended over gently simmering water, melt the cacao paste and coconut oil.
- Remove from heat and stir the honey and chlorella in.
Putting it together:
- Have a plate or chopping board lined with baking paper ready to put the dipped chocolate bars onto. (It needs to fit into the freezer.)
- Take ice cream from the freezer, remove from the dish and place on another chopping board.
- Cut into bars – big or small – dunk in liquid chocolate to coat, and line up on your prepared plate.
- Freeze until hard and move to a sealable container.
- Keep in the freezer and enjoy at will!