A delicious, vegan, & gluten-free treat consisting of a fudge-like date brownie layer, a crunchy peanut butter layer, & a creamy, luscious “nice” cream layer all drizzled with decadent dark chocolate. This healthy, raw ice cream treat is a dessert dream come true!
As you all know, I am a huge dessert lover. I eat something sweet after dinner every, single night. Life is way too short to skip dessert!
But eating something sweet doesn’t have to equate to eating unhealthy. I’m always trying to find or invent new desserts that are satisfying but nutritious as well.
I’ve created the ultimate, healthy dessert that will blow your minds!
It’s no-bake, raw, vegan, full of healthy fats and nutrient-dense foods, easy to make (just requires a little patience & love), and tastes absolutely amazing.
I am making dreams come true today. You’re welcome!
Let me introduce my peanut butter brownie ice cream bars. A delicious treat consisting of a rich brownie layer made with dates, cacao powder, dark chocolate, maple, and coconut flour, a layer of natural, crunchy peanut butter, and a creamy “nice cream” layer made simply with bananas and coconut cream, all drizzled with decadent dairy-free dark chocolate.
YUUUMMMMM….I know. Enough talk….
Let’s get to making these treats!
This is a multi-step process, so as I mentioned before, it does take a little patience. But it’s all very simple to make.
First, for the brownie-layer, add your dates to a food processor to make a paste. If your dates are very dry, first soak them in hot water for about an hour to soften them before creating the paste.
Add in the remaining brownie layer ingredients, cacao powder, melted dark chocolate, coconut oil, coconut flour, salt, and vanilla, and blend until it forms a dough. Evenly press the dough into a square greased and parchment paper lined 8×8 pan. Place pan in the freezer and allow the brownie layer to set for 15 minutes.
Once set, take it out and add about a 1/2 cup of natural crunchy peanut butter on top of the brownie layer. I used crunchy because I think the chunks of peanuts adds nice texture to the bars. Use an off-set spatula or a knife to evenly spread out the peanut butter. Place back in freezer for another 15-30 minutes, or until peanut butter layer is solid.
For the “nice” cream layer, add 4-5 frozen bananas, coconut cream, a little make syrup, vanilla, and a pinch salt to a food processor. Blend until creamy. If it’s too thick and is not fully blending, add a tablespoon of non-dairy milk (at a time) until it is creamy and smooth, but still thick. It should take no more than 2 tablespoons (if you add too much milk, you will have a smoothie instead of ice cream!).
Spread the “nice” cream layer on top of the peanut butter layer and place back in freezer for at least 6 hours (preferably overnight).
Once the bars are completely set, remove them from the pan and cut into 9 or 16 squares. These bars are quite rich so you may want to make them a little smaller!
Melt the dark chocolate chips and coconut oil by microwaving them at 50% power, in increments of 30 seconds, until the dark chocolate chips are fully melted. Drizzle the dark chocolate over each bar. Place make in freezer for about 10 minutes so the chocolate sets.
And that is all there is to it. No baking. No churning. Just a little patience and a lot of love to create this magical dessert.
I taste tested them on my husband and let’s just say he may be addicted. He is not a dessert person but has had one every night this week. He mentioned again last night how freakin’ good they are! Success!
But really, what’s not to love?! A decadent peanut butter brownie ice cream bar that is good for you and taste amazing.
Dreams really do come true 💙
Vegan Peanut Butter Brownie Ice Cream Bars
- 1 cup dates
- 1/3 cup coconut flour
- 1/3 cup cacao powder
- 1/4 cup melted chocolate chips I used enjoy life dairy-free dark chocolate chips
- 2 teaspoons coconut oil melted
- 1/2 teaspoon cinnamon
- 2 teaspoons vanilla
- Pinch sea salt
Nice Cream Layer
- 5 frozen bananas
- 1/2 cup coconut cream cold
- 2 teaspoon vanilla
- 2 tablespoons maple syrup
- 2 tablespoons non-dairy milk if needed, see below
- Pinch sea salt
- 1 cup chocolate chips I used enjoy life dairy-free dark chocolate chips
- 1 teaspoon coconut oil
Peanut Butter Layer
- 1/2 cup crunchy natural peanut butter
Grease an 8×8 pan and line with parchment paper (makes for easier removal of the bars).
In a food processor, add the dates and blend until they form a paste. Add in the remaining ingredients and blend until smooth and a dough forms. Press the dough into the bottom of the pan. Place in freezer and allow to set for 15 minutes.
Next, add the layer of crunchy peanut butter. Place back in the freezer and allow to set for another 15-30 minutes, or until peanut butter freezes.
For the nice cream, add all the ingredients, except non-dairy milk, and blend until smooth. If too chunky, add 1 tablespoon of milk at a time to help smooth it out (but it should still be thick like soft serve). Spread the nice cream on top of the frozen chunky peanut butter and use off-set spatula to smooth it out and make sure it’s even. Place in freezer for at least 6 hours (best if overnight).
Take bars out of freezer and cut into 9 or 16 squares (depending on size preference).
Melt the dark chocolate chips and coconut oil in the microwave on 50% power, 30 second increments. Drizzle melted dark chocolate on the each bar. Set back in freezer for 10 minutes so the chocolate can harden.
Serve and enjoy!