Ice-Cream and Giggles

Lately I have become OBSESSED with the chocolate and peanut butter combo. How I have ever missed it, I have no idea. It all started when my boyfriend got me a packet of Cleo's Peanut Butter cups for Valentine's Day, and the rest is history.

This slice is easy, delicious, and reminiscent of a snickers bar. Plus, most importantly, it involves that ever amazing peanut butter and chocolate combo. It features:

A crumby cashew cookie base,

a smooth and oozy peanut butter caramel,

and most importantly,

chocolate.

Vegan Snickers Slice

Serves 10.

Prep: 30 minutes, freezing: 1 hour. Total Time: 1 h 30 minutes

You will need:

For the base:

1/2 cup cashew butter
1 tbsp maple syrup
1 tbsp coconut flour

For the peanut butter caramel:

10 medjool dates, soaked and pitted
1 tbsp coconut oil
1 tbsp maple syrup
2 tbsp peanut butter
1/4 cup water
1/2 tsp vanilla
dash of salt

For the topping:

1/4 cup roasted peanuts
50 g dark vegan chocolate

Method:

1. In a food processor combine the ingredients for the base. Once combined pressed into a small square tin that is lined with baking paper.
2. Combine all ingredients for the caramel until smooth, then smooth over the base. Sprinkle with peanuts, and if desired, drizzle with chocolate now or later, once it has been cut up. Freeze for 1 hour.
3. Cut into bars before serving.

Last week, I bought a new popsicle mould for mini magnums, and I'm in love! I am glad I did, and it has inspired me to get creative in the kitchen again with ice cream and popsicles (something that has been lacking lately, especially since I started this blog as a place to store my ice-cream recipes!). To start with though, I thought I would try and recreate a classic: double chocolate.

I tried to make these as healthy and low-fat as possible, which is why the ice-cream is made from banana, though the chocolate shell does have fat from the coconut oil. But it is refined sugar free, so hey, can't complain!

As I made this to fit my new magnum moulds (which are tiny!) this makes a really small batch: I would suggest doubling for larger moulds.

Makes 4 mini popsicles.

Prep: 10 minutes. Freezing time: 4 hours. Total time: 4 h 10 minutes.

You will need:

For the ice-cream:

1 frozen banana
1 tbsp cacao powder

For the chocolate shell:

1/4 cup coconut oil
3 tbsp cacao powder
2 tbsp maple syrup

Optional:

1-3 tbsp crushed peanuts

1. Combine frozen banana and cacao powder in a food processor until smooth. Spoon into mould, insert popsicle sticks, and place in freezer for 4 hours.
2. For the chocolate shell, combine all ingredients in a small saucepan on low heat until smooth.
3. Once the popsicles have been in the freezer for 4 hours, remove from mould, and carefully dip each into the chocolate. If you want peanuts on top, work quickly before the chocolate sets! There will be chocolate left over (as this much is needed to dip each popsicle in chocolate), so I put mine in some chocolate moulds so it wouldn't be wasted.