Description
Creamy coconut bars with a dairy-free caramel topping. Perfect for a sweet treat any time.
Ingredients
Units
Scale
- 1 cans (382 g) full-fat coconut milk
- 1/2 cup dark brown sugar or coconut sugar
- 1 tsp coconut oil
- 4 tbsp Vital Proteins Collagen Peptides
- 1 cups (237 ml) milk or cream of choice
- 1 cans (397 g) full-fat coconut milk
- 1/3 cup honey
- 1/4 tsp sea salt
- 1 cups (237 ml) peanuts
- 3 cups (710 ml) dark chocolate chips
Instructions
- Make the caramel sauce.
- Combine the coconut milk and coconut sugar in a saucepan over medium-high heat. Bring to a boil, then immediately lower the temperature to a light simmer.
- Simmer for 30-40 minutes, stirring occasionally, and stir frequently at the end to incorporate any caramel bits.
- Once the sauce has turned a dark amber and thickened, remove from heat and stir in the coconut oil. Allow to cool.
- Refrigerate until use.
- Make the coconut bars.
- Sprinkle the Vital Proteins Collagen Peptides over 1 cup of milk and stir to combine. Set aside for 3-5 minutes to bloom.
- Add the coconut milk and honey. Whisk to combine.
- Pour the mixture into a container with a lid and refrigerate until chilled.
- Process the chilled ice cream base according to your ice cream maker’s instructions (15-20 minutes minimum churn time recommended). Spread ice cream into a sheet pan or cake pan lined with plastic wrap, press chopped peanuts into the top, spread caramel over top, and freeze until set. Alternatively, skip the ice cream machine and pour into a lined sheet pan or cake pan for a popsicle texture. Once slightly set, press peanuts into the top and spread with caramel.
- Once fully set, remove from freezer and cut into bars. Leave as bars or pierce with wooden sticks to make pops. Place back in freezer for a few minutes to chill before dipping.
- Melt chocolate in a bowl over a double boiler.
- Dip frozen bars in chocolate. Place on a wire rack on a sheet pan and freeze until set.
Notes
- For a richer caramel, use coconut sugar instead of brown sugar.
- To prevent ice crystals, make sure your coconut milk is well-chilled before making the ice cream base.
- These bars can be stored in the freezer for up to 2 months; allow them to sit at room temperature for 5-10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 300
- Sugar: 30
- Sodium: 50
- Fat: 20
- Saturated Fat: 15
- Unsaturated Fat: 3
- Carbohydrates: 30
- Fiber: 2
- Protein: 5
- Cholesterol: 10