Fudgy Caramel Icecream Bars

  • Ali

Today (5th April 2019)  is National Caramel Day. I mean who even knew a day like this existed but it’s here so why not embrace it. Since I gave up refined sugar my health has improved so much that I’m slightly obsessive about keeping it out of my diet long term. Once we know what serves us, and what doesn’t,  it’s so much easier to make healthy choices which is why I love taking clients through my 30 days to healthy living programme and seeing the positive changes it creates in their health. That said I do still love a sweet treat and with a teenager in the house I think it’s important to normalise healthy food too. 

These are my answer to when I need a sweet, but healthy, treat that is also going to fuel me. They’ll keep in the freeze for up to 3 months but believe me they won’t last that long. Put them in a sealed container in the freezer, hidden from sight, or every time you reach into the freezer one of these will find it’s way into your mouth!

Ingredients

Vanilla Biscuit Layer

170g Ground Almonds

70g Macadamia Nuts

40g Pecans, plus additional for topping

1 scoop vanilla protein (I use Arbonne) 

3 tbs maple syrup

3 tbs Coconut Oil

1 tbs Peanut Butter

Pinch Himalayan Salt

 

Caramel Date Layer

340g Pitted Dates – medjool or Deglet work well
2 tbs Coconut Oil
240ml Almond Milk
100 - 120ml Filtered Water
1 tsp Vanilla extract
1/4 tsp Himalayan Salt

 

Chocolate Coating

140g Coconut Oil, melted
70g Organic Cacao Powder
3 tbs Maple syrup

 

Line a baking tray with parchment paper allowing enough paper to lap up the sides and enable you to lift the bar out easily.

Directions

Base

Add all the ingredients for the base into a nutri-bullet or food processor and process until combined. It will form a sticky ball of dough.

Tip the dough into the prepared tine and spread it out and flatten with the back of a spoon or spatula. 

Put the whole tin in the freezer and freeze for 3 hours plus.

Once the base has frozen make the caramel filling

 

Caramel

Add all the ingredients for the caramel into a nutri-bullet or food processor and process until combined. It will form a gloopy caramel much like the stuff you make in a saucepan over heat! But it will taste sooooo much better. 

Tip the caramel over the biscuit base and spread it out and flatten with the back of a spoon or spatula. 

Put the whole tin in the freezer and freeze for another 3 hours or over night.

 

Chocolate

When you are ready to cover them with chocolate weight all the ingredients but don’t do anything yet.

Remove the bar from the freezer and cut into squares or bite size pieces. Spread out on a wire tray and return to the freezer until your chocolate is ready.

 

To make the chocolate

Melt the coconut oil and blend in the cacao and maple syrup.

 

To assemble

Remove the bars from the freezer. Place the trays on parchment paper (to catch the chocolate drips). If you’re adding nuts to each bar spread 1 or 2 on top of the caramel and press down slightly.  Cover with chocolate, scraping up any chocolate that lands on the baking parchment and reusing it. It’s a messy job so be prepared.

Put back in the freezer to set the chocolate. Store in an airtight container in the freezer. Enjoy