Gluten Free Vegan Ice Cream Snickers Bars
Metric 1 batch Sea Salt Caramel Ice Cream
3/4 cup salted date caramel (3/4 cup equals ~16-20 dates, pitted)
2/3 cup roasted salted peanuts
12 ounces semisweet dairy-free chocolate (chopped)
1 Tbsp coconut oil (optional)
Slice firm ice cream into 10 (amount as original recipe is written - adjust if altering batch size) 1/2-inch slices and set on a parchment-lined baking sheet to freeze again until firm - which is about 30 minutes.
Prepare your date caramel. Place pitted dates in a food processor or high speed blender - if your dates are dried out, soak in warm water for 10 minutes and then drain before hand.
Mix until a creamy paste is formed, adding warm water to soften them. Limit amount of water added or it can get too runny. You are definitely wanting it to be a paste.
Remove frozen bars from freezer and spread on 1 Tbsp caramel and a small handful of peanuts. Place it back in the freezer. Melt chocolate and coconut oil in the microwave for 30 second increments. Set aside. Remove bars from freezer once set and use a spoon to drizzle the tops generously with chocolate. Work quickly, then set back in the freezer to harden - about 30 minutes. Transfer remaining chocolate to a shallow bowl or plate and reheat in microwave if it's gotten too firm. Once firm, remove bars from freezer once more and dip the bottoms in the remaining chocolate and brush away extra with the back of a spoon or spatula. Set back on parchment to freeze once more. Serve directly from freezer since they become soft quickly. You can keep them in the freezer for up to a couple weeks, but they are best when fresh.