Yes, yes, yes. These are SO good that they almost didn’t receive their time in front of the camera – That GOOD – Triple Peanut Butter Vegan Ice Cream Bites.
The first layer is a nutty nugget crust, the next layer is a creamy vanilla ice cream, followed by a thick, creamy peanut butter caramel layer topped off by my favorite peanut butter candy coating.
If you are going to have a treat this week I have to say THIS recipe is it!
If you do make this recipe make sure to tag it on Facebook, Instagram and/or Pinterest with #HealthyRebel and #DAMYHealth so I can find you 🙂 I love seeing what you do with my creations!
Love this recipe?! Here are some more of my current favourites:
- Double Chocolate Fudge Ice Cream Slice
- Coconut Lime Mousse Pie
- The Best Vegan Snickers Ice Cream Bites
- Flourless Peanut Butter Chocolate Chip Flax Banana Bread
- Mango Cheesecake (No-Bake/Vegan)
- Whipped Coconut Cream Salted Caramel Pie
This recipe is #vegan #raw #glutenfree #dairyfree & made with all-natural whole ingredients #HealthyRebel Style.
***Also a great treat option while on the #DAMYHealth #BikiniBody Program or The #21DayVegan Cleanse Challenge.
***If you have a peanut allergy OR you do not want to eat them you can still enjoy this recipe but replacing anything peanut with almonds and almond butter.
Ingredients:
- 1 Cup Natural Almonds
- 1 Cup Natural Peanuts (or Walnuts)
- 1 Cup Soft Fresh Pitted Medjool Dates
- 1/4 tsp Sea Salt
- 1 tsp Vanilla Extract
- 1 1/2 Cups Pre-Soaked Natural Cashews (3 hours and drained)
- 1/2 Cup Coconut Cream (pre-refrigerated is best)
- 2 Tbsp Coconut Oil
- 3 Tbsp Coconut Sap (Maple Syrup or Agave - to make these sugar free you can use drops of stevia to taste)
- 1 1/2 tsp Vanilla Extract
- 2 Handfuls of Natural Peanuts (or Almonds if you wish)
- 15 Super Fresh Soft Pitted Medjool Dates
- 1 1/2 tsp Vanilla Extract
- 1/2 tsp Sea Salt
- 1 Tbsp Coconut Oil
- 1/3 Cup Natural Peanut Butter (or Almond Butter if you wish)
- 1/2 Cup All Natural Peanut Butter
- 1/2 Cup Coconut Oil (Room Temperature)
- 1/2 Tsp Vanilla Extract
- 3 Tbsp Coconut Sap (Maple Syrup or Agave or to make these sugar free 5-10 drops liquid stevia to taste)
Directions:
- Line a baking pan of choice with saran wrap (this can make up to an 8x8 pan but I use smaller so my bars are thicker. That is what I recommend. If you only have an 8x8 pan just use 1/3 of it).
- Place all nougat layer ingredients into your food processor and pulse until completely finely crushed.
- Evenly spread into the bottom of your baking dish.
- Place all vanilla ice cream ingredients into your food processor (except the peanuts) and blend until completely smooth stopping to scrape down the sides.
- Evenly spread over your nougat crust.
- Top with peanuts and place in the freezer for 5-10 minutes.
- Place all salted peanut butter caramel ingredients into your food processor and blend until smooth stopping to scrape down the sides.
- Remove from freezer, evenly and gently spread salted peanut butter caramel on top of ice cream and peanuts.
- Place back into the freezer for at least 2-3 hours before serving.
- Place all peanut butter coating ingredients into your food processor and blend until completely smooth.
- Remove from freezer, cut into bites and top each bite with peanut butter candy coating.
- Enjoy immediately.
- Store in a sealed tight container in the freezer.
DAMY Members - 2-3 bites is a fantastic treat option.
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