Ingredients
The following ingredients have 10 Servings
- 1 batch Sea Salt Caramel Ice Cream*
- 3/4 cup salted date caramel
- 2/3 cup roasted salted peanuts
- 12 ounces semisweet dairy-free chocolate ((chopped))
- 1 Tbsp coconut oil ((optional))
Instruction
- Slice firm ice cream into 10 (amount as original recipe is written // adjust if altering batch size) 1/2-inch slices (see photo) and set on a parchment-lined baking sheet to freeze again until firm - about 30 minutes.
- In the meantime, prepare date caramel. Use above-linked recipe to make a larger batch, or place pitted dates (starting with ~16 as original recipe is written // adjust if altering batch size) in a food processor or high speed blender - if dried out, soak in warm water for 10 minutes and then drain beforehand.
- Mix until a creamy paste is formed, adding warm water to encourage it along. Limit amount of water added or it can get too runny. You're definitely going for a paste.
- Remove frozen bars from freezer and spread on 1 Tbsp caramel and a small handful of peanuts. Set back in freezer.
- Melt chocolate and coconut oil over a double boiler or in the microwave in 30 second increments. Set aside.
- Remove bars from freezer once set and use a spoon to drizzle the tops generously with chocolate. Work quickly, then set back in the freezer to harden - about 30 minutes.
- Transfer remaining chocolate to a shallow bowl or plate and reheat in microwave if it's gotten too firm.
- Once firm, remove bars from freezer once more and dip the bottoms in the remaining chocolate and brush away extra with the back of a spoon or spatula. Set back on parchment to freeze once more.
- Serve directly from freezer as they become soft when they set out. Will keep in the freezer for up to a couple weeks, though best when fresh.
