Healthier Caramel Filled Klondike Bars (Edit recipe)

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Smooth & creamy vanilla ice cream, with a gooey caramel filling, all wrapped in rich dark chocolate. These babies are a twist on my viral dairy free Klondike bars. I changed them up a bit to make them even more creamy, added a boost of protein, and of course, added the caramel filling! Wrapped in sugar free dark chocolate, these babies are everything you want in a summer treat without the excess sugar!

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PREP TIME

15 minutes

COOK TIME

—

INGREDIENTS

14

Serves: 9

Ingredients

1 cup Cottage Cheese, See notes for dairy free
1 cup Coconut Cream
0.333 cup Cashew Butter
.33 cup Pure Maple Syrup
2 tsp Pure Vanilla Extract

Caramel filling

0.333 cup Creamy Peanut Butter, Or cashew butter
2.5 Tbsp Pure Maple Syrup, Room temp
1 Tbsp Coconut Oil, Melted
1 Tbsp Collagen, Optional for more gooeyness
.5 tsp Pure Vanilla Extract

Chocolate coating

2 cups 70% Cacao Organic Vegan Bitter-Sweet Dark Chocolate Chips with Organic Stevia (Bulk) - Pascha Chocolate Co., To be deep enough for dipping
1 Tbsp Coconut Oil

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Process

Cook Mode

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

Like an 8x8 pan with parchment paper
Blend ice cream ingredients together, then pour into 8x8 pan, and freeze for 30-45 minutes
Whisk caramel ingredients together, then dollop into 9 sections (since you'll be cutting into 9 ice cream bars, and you want the caramel filling in the centers)
Lightly bang the pan against the counter to get the caramel to mix into the center (I found this easier at the 45min mark, so the ice cream isn't too hard yet but it doesn't sink all the way to the bottom either)
Freeze for 4 more hours
Melt chocolate & coconut oil in 30 second intervals until smooth
Dip each ice cream square into chocolate and quickly drip off excess, then place on parchment paper, and back into the freezer for an additional 10 minutes until chocolate is hard
Enjoy!!

Notes

To keep dairy free use my original recipe: 1 3/4 cup coconut cream (or sub some for dairy free Greek yogurt), 1/2 cup cashew butter, 1/3 cup maple syrup, 2 tsp vanilla . you will have extra caramel and extra chocolate (you want it deep enough to dip bars into). Extras can both be stored in the fridge for next time!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	580
Fat:	32 g
Carbohydrates:	42 g
Protein:	12 g
Cholesterol:	5 g
Sodium:	141 mg
Fiber:	6 g
Sugars:	30 g
Sugar Alcohol:	0 g
Calculated per serving.