Peanut Butter Klondike Bars
Who loves a good copycat recipe? Bonus points when it's gluten free, refined sugar free, and pretty simple to whip up!
PREP TIME
10 minutes
COOK TIME
—
INGREDIENTS
8
Serves: 9
Ingredients
- 2 cups2 cups2 cups Coconut Cream
- 0.5 cup0.5 cup0.5 cup Peanut Butter
- 0.333 cup0.333 cup0.333 cup Medjool Date Syrup
- 2 tsp2 tsp2 tsp Pure Vanilla Extract
- .25 cup.25 cup.25 cup Almond Milk
- 1 cup1 cup1 cup Dark Chocolate
- 1 Tbsp1 Tbsp1 Tbsp Coconut Oil
- .5 cup.5 cup.5 cup Cornflakes
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Whip your filling ingredients until smooth, and pour into an 8x8 pan lined with parchment paper.
- Allow to freeze at least 6 hours. I waited overnight
- Remove from pan and slice into squares
- Melt your chocolate with coconut oil and allow it to cool
- Dip your ice cream squares into the chocolate with 2 forks, place on parchment paper, and place right back in the freezer to harden an additional 20ish minutes
Notes
If wanting a chocolate crunch coating then mix your cornflake type cereal into the melted chocolate before dipping your frozen ice cream squares into chocolate for coating
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My Notes:
About This Recipe
Show nutritional information
Dairy Free Egg Free Gluten Free Ice Cream Nightshade Free Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 440 |
| Fat: | 30 g |
| Carbohydrates: | 37 g |
| Protein: | 6 g |
| Cholesterol: | 0 g |
| Sodium: | 132 mg |
| Fiber: | 4 g |
| Sugars: | 18 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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