Snickers Ice Cream Bars

Ingredients

• 1 cup / 150g soaked Cashew nuts
• 1 cup / 240 ml Coconut milk (full fat)
• 6 tbsp Maple syrup
• 1 tsp Vanilla extract
• 4 tbsp Almond / Peanut butter (chunky)
• 5.3oz / 150g Chocolate (your favourite type)
• 1 tbsp chopped Nuts (any such as almonds, peanuts, hazelnuts)

How to make

1. Mix together 2 tbsp of maple with the nut butter and spread onto a pan that’s about 15cm². It’s best to use a flexible pan or a normal pan with a non-stick sheet.
2. If you are using tinned coconut milk, shake it and mix so all the coconut cream is evenly distributed.
3. Add the cashews, coconut milk, 4 tbsp of maple and the vanilla to a high-speed blender and whizz until all is combined. You may need to add a few tbsp of water to help the blender make it smooth.
4. Pour the vanilla ice cream over the pan that has the nut butter spread out.
5. Place in the freezer for about 3 hours. remove when frozen but still soft enough to slide a knife through.
6. Tip out of the pan and it should be soft enough to cut, but hard enough to work with.
7. Cut in half, then cut each of these into three so you have 6 snickers ice cream bars.
8. Chop up the chocolate and melt using bowl in another container with warm water (double boiler / bain-marie).
9. Using a fork hold each bar over the melted chocolate and spoon on enough chocolate to cover.
10. Sprinkle with chopped nuts and then place on non stick paper and return to the freezer for half an hour.
11. They will be ready to eat or you can store in the freezer for a few months.
12. Take out of the freezer for 20-30 mins before eating (if left there more than a few hours after coated in chocolate) to soften up.

 https://www.nestandglow.com/healthy-recipes/snickers-ice-cream-bars