Vegan Snickers Ice Cream Popsicles
Vegan Snickers ice cream popsicles with date caramel, roasted peanuts and a chocolate coating - no ice cream maker needed. Easy no-churn recipe.
Recommended Equipment
Ingredients
- 50 g dates
- 1 tablespoon peanut butter
- 80 ml water
- pinch of salt
- 125 ml vegan whippable cream
- 1 tablespoon protein powder
- handful of peanuts
- 200 g vegan chocolate
- 1 teaspoon cocoa butter
Instructions
- Blend dates, water, peanut butter and salt into a caramel-ly paste in a blender or with a stick blender.
- Whip the cream and slowly add protein powder while whipping.
- Layer the protein mix into the molds (about 3/4 full) and add the wooden sticks for the popsicles
- Top with peanuts and date caramel, then freeze for 2 hours.
- Prepare a double boiler by filling a saucepan with a little water and heating it gently so that it simmers but doesn’t boil. Place a melting pot or a heatproof bowl over the saucepan, ensuring the bottom doesn’t touch the water. Melt the chocolate and the cocoa butter while stirring. It should not get warmer than necessary for melting.
- Fill the chocolate into a glass and dip the frozen ice creams.
- The chocolate firms up very fast, you can put them on parchment paper almost right away.
- Store in the freezer in an airtight container and remove 5 minutes before serving.
Nutrition
Calories: 228kcalCarbohydrates: 21gProtein: 5gFat: 14gFiber: 3gSugar: 11g
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