These are inspired by one of my favorite frozen treats! So, I decided to create a guilt-free version of this classic candy bar turned ice cream! The date caramel swirled into the creamy peanut butter base is to die for! After all, You're not you when you're hungry... I know I'm not!
1 cup medjool dates, pitted
1 cup lightly salted roasted peanuts, plus extra for topping
1/2 cup raw cashews
1 teaspoon vanilla extract
1 1/2 cups raw cashews, soaked for 2 to 4 hours
1/3 cup maple syrup
1/2 cup full fat coconut milk
2 tablespoons coconut oil
3 tablespoons peanut butter
1/2 teaspoon vanilla extract
3/4 cup medjool dates, pitted
3 tablespoons hot water
1/2 cup dairy-free dark chocolate, melted
Method of Preparation:
To be done ahead: Soak the cashews for the filling.
For the Base: Process the dates until smooth in a food processor. Next, add the peanuts, cashews, salt and vanilla. Process until the nuts are finely pulverized, and the mixture comes together (the mixture should pack in your hand when squeezed). Press the mixture into a 9x9-inch square pan and set aside.
For the filling: In a food processor, process the soaked cashews until it forms a smooth paste. Add the maple syrup, coconut milk, coconut oil, peanut butter, vanilla and salt; process until smooth and no lumps remain.
Pour the filling into the pan with the base.
For the caramel swirl: Add the dates, salt, and hot water into the food processor. Process until the mixture forms a smooth paste and no lumps remain.
Dollop the caramel on top of the filling and use a butter knife to swirl the caramel into the filling.
Sprinkle the top with peanuts and drizzle with the melted dark chocolate. Freeze for several hour before cutting into rectangles.
Store in the freezer!