Introducing your new favorite treat—Dairy Free Klondike Bars! These delightful ice cream bars boast a coconut cream base, a tempting dollop of caramel nestled in the center, all encased in a luscious dairy-free chocolate shell. A must-have no-bake indulgence for the summer!
Why You’ll Love This Recipe:
- Dairy Free Klondike Bars require just a handful of simple ingredients.
- Simply blend all ingredients, pour into molds, and freeze—easy as that!
- The coconut cream base lends natural sweetness and delightful flavor to the ice cream.
- A delightful surprise awaits with a gooey dollop of caramel at the center.
- Perfect for keeping in the freezer all summer long!
- This recipe is vegan, dairy-free, gluten-free, and grain-free.
Tips And Tricks:
- Use a blender to ensure thorough mixing of all ingredients.
- For that classic Klondike bar shape, opt for silicon molds—readily available on Amazon.
- Add a dollop of caramel for a delightful surprise; alternatively, try chocolate syrup or nutella!
- Work quickly when dipping the bars in melted chocolate to prevent melting; keep one tray frozen while working with the other.
- After dipping, place the bars on parchment paper-lined baking sheets.
- For an extra flavor dimension, sprinkle with flakey sea salt.
Frequently Asked Questions:
- Can I use milk instead of coconut cream? Stick to canned coconut cream for that creamy ice cream texture.
- Can I use milk chocolate instead of dark chocolate? Absolutely! Just note that it won’t be dairy-free anymore.
- Where can I find silicon molds? You can easily purchase them on Amazon.
Dairy Free Klondike Bars
Ingredients
- 1 can 13.5 oz of solid coconut cream (discard liquid)
- 1/2 cup almond butter cashew butter, or peanut butter
- 1/4 cup coconut sugar
- 12 tbsp caramel
- 2 cups melted dark chocolate
Instructions
- In a blender, blend solid coconut cream, almond butter, and coconut sugar until smooth.
- Place silicon molds on a baking sheet and fill each cavity with the mixture, leaving some space at the top.
- Add 1 tbsp of caramel to the center of each filled cavity.
- Freeze until firm, about 4-6 hours.
- Dip each frozen bar in melted chocolate and return to the baking sheet.
- Freeze for an additional 30 minutes before serving. Sprinkle with flakey sea salt if desired.
Notes
- Utilize a blender for thorough mixing.
- Opt for silicon molds for that perfect Klondike bar shape.
- Experiment with different fillings like caramel, chocolate syrup, or nutella.
- Work quickly when dipping bars to prevent melting.
- After dipping, place bars on parchment paper.
- Enhance flavor with a sprinkle of flakey sea salt.