Healthy Snickers Ice Cream Cake (Vegan)
This healthier Snickers Ice cream cake is the ultimate no-bake dessert. It's decadent, creamy, packed with flavor and you'd never guess it was gluten, dairy, and refined sugar-free! A nougaty base is topped with a creamy cashew-based ice cream, a layer of peanut butter caramel, crunchy peanuts, and topped with chocolate. The perfect summer dessert!
Ingredients
Base
- 1 cup almond flour *can probably sub more nuts!
- 1/2 cup raw or salted peanuts
- 1 1/4 cups Quick oats *You can sub nuts of choice
- 3/4 cup medjool dates
- 2 tbsp maple syrup
- 1 tsp vanilla extract & good pinch of sea salt
Ice cream filling
- 2 cups raw cashews *soaked in hot water for 20. minutes
- 1/2 cup coconut cream from the top of a can of full-fat coconut milk *If you can't get 1/2 cup cream, just fill the measuring cup the rest of the way up with the liquid!
- 1/2 cup maple syrup
- 1 1/2 tbsp lemon juice
- 1/4 cup refined coconut oil, melted
- 2 tsp vanilla extract & hefty pinch of sea salt
Peanut butter caramel
- 3/4 cup peanut butter *can sub cashew or almond butter
- 1/4 cup maple syrup
- 3 tbsp refined coconut oil, melted
- 1 tsp vanilla extract & good pinch of sea salt
- 3/4 - 1 cup raw or salted peanuts *to sprinkle over top
Chocolate topping
- 1 3/4 cups chocolate chips or chopped chocolate bars
- 1 tbsp coconut oil
Instructions
- Create the base - In a food processor, combine all of the base ingredients. Process a few minutes until a dough forms. It shouldn’t be wet to touch, but should stick and hold together well. If for some reason your base is too dry, you can add a tbsp of water as needed until it holds together.
- Press the base into the bottom of a parchment-lined loaf pan (if you want a snickers shape) or a spring form pan for a round cake. You can also make mini ice cream cakes and use a mini muffin tin.
- Create the filling - In a blender, add all of the filling ingredients, blending a few minutes until completely smooth. To get the coconut cream, you'll just simply scrape out the solid part from the can! You can taste the mixture & adjust as you'd like (more sweetness, etc). If your mixture is overly thick, you can add a splash of liquid from the can of coconut milk. Pour this over the base, spreading it out evenly.
- Make the peanut butter caramel - in a bowl, add the caramel ingredients, mixing well until completely smooth. Pour the caramel over the filling layer, carefully spread it out. Sprinkle the chopped peanuts over top.
- Place the pan in the freezer for 2-3 hours, until completely firm. Once firm, remove the cake from the pan. In a small bowl, melt the chocolate. I like to place my cake on a cooling rack over a plate or cookie sheet to allow any excess chocolate drip off. I use a spatula to help spread the chocolate all over the cake. Return it to the freezer for 30 minutes or so to allow the chocolate to firm up.
- Cut into slices and enjoy!
Notes
*Use refined coconut oil for no taste! Raw coconut oil can have a very strong flavor.
Do you have to soak the cashews prior to blending? I highly recommend doing this, especially if you don't have a high-powered blender. It's easy! The quickest way to do this is to bring a small pot of water with the cashews to a boil. Once boiling, turn the heat off and let the cashews soak for 10-15 mins. Drain them, then use.
How to store leftover ice cream cake: Store leftover cake in an air-tight container in the freezer. When ready to eat, let the slices thaw for 10-15 minutes to allow them to thaw to a creamy ice cream consistency.