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!
10 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 284 |
| Fat: | 19 g |
| Carbohydrates: | 24 g |
| Protein: | 4 g |
| Cholesterol: | 0 g |
| Sodium: | 132 mg |
| Fiber: | 2 g |
| Sugars: | 10 g |
| Calculated per serving. | |
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
Process
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
Add a Note
My Notes:
About This Recipe
Dairy Free Egg Free Gluten Free Ice Cream Nightshade Free Pescetarian Plant Based Shellfish Free Vegan Vegetarian
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