Dairy Free Klondike Bars
Dairy free klondike bars are made with 3 wholesome ingredients, layered with a chocolate shell or add a crunch coating to make a krunch klondike bar. This homemade klondike bar is also peanut butter, gluten free and refined sugar free.
Servings: 12
Calories: 176kcal
Equipment
- mold
Ingredients
Ice Cream Layer
- ½ cup peanut butter
- 1 ¼ cup milk* I used canned coconut milk, 13.5 oz, room temperature, shaken
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Chocolate Shell
- 1 cup chocolate chips
- 3 tablespoon coconut oil
Add crunch**
- ½ cup puffed rice or use puffed quinoa
Instructions
Make ice cream layer
- Added ice cream ingredients to a blender, and blend.½ cup peanut butter, 1 ¼ cup milk*, ⅓ cup maple syrup, 1 teaspoon vanilla extract, ¼ teaspoon salt
- Pour the ice cream mixture into a mold or muffin cups. Freeze for an hour or until solid.
Make chocolate shell**
- Once the ice cream bars are solid, melt the chocolate chips and dip these bars by lowering them with a fork. Add the puffed rice or puffed quinoa to make a crunch bar.1 cup chocolate chips, 3 tablespoon coconut oil, ½ cup puffed rice
- Because the ice cream bars are frozen, the chocolate shell will harden fast. Enjoy!
Storage
- Keep them stored in freezer for up to three months.
Video
Notes
*Use your favorite milk. Use canned coconut milk for a creamier ice cream; or almond or cashew milk.
**Make the chocolate shell plain or add the puffed rice to the melted chocolate to make a krunch klondike.
Nutrition
Calories: 176kcal | Carbohydrates: 19g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 106mg | Potassium: 125mg | Fiber: 2g | Sugar: 15g | Vitamin A: 52IU | Calcium: 68mg | Iron: 1mg
