A healthier version of Snickers Ice Cream Bars that only require 6 ingredients to make! (vegan, gluten-free, grain-free)
I feel like these date ice cream bars should come with a warning. Such as: may cause extreme pleasure and uncontrolled gorging.
The salty sweet combination of crunchy peanuts with dark chocolate, dates and frozen Greek yogurt is seriously addicting.
My whole family went nuts for these and I have a feeling once you try them, you will too!
Date Snickers Ice Cream Bars Ingredients
- Medjool Dates- Medjool dates are best for their large size and soft texture. Make sure to remove the pit!
- Greek Yogurt- To keep these bars vegan, I use dairy-free Greek yogurt. Kite Hill plain unsweetened almond milk Greek yogurt works well in this recipe.
- Peanut Butter– Be sure to use natural peanut butter with just roasted peanuts (or peanuts and salt) in the ingredient list. This will assure the texture is drippy and combines well with the yogurt.
- Dark Chocolate- I like Enjoy Life dark chocolate chips but any kind will work.
- Coconut Oil– Unrefined coconut oil has a mild coconut flavor but we’re only using a little so it’s not that noticeable. The oil helps soften the chocolate coating, making it easier to cut and eat.
- Chopped Peanuts– Roasted peanuts work best.
- Sea Salt- If your peanut butter or peanuts are not salted, you may want to add a pinch of sea salt to the bars.
How to Make Date Snickers Ice Cream Bars
- Rip dates in half then arrange them in a lined 8×8-inch baking dish. Place a piece of parchment paper on top then press them down and mush the edges together to form a “crust”.
- Stir peanut butter and yogurt together until well combined.
- Spread yogurt mixture over top of the date crust.
- Melt chocolate with coconut oil. Pour melted chocolate overtop of yogurt layer.
- Sprinkle with chopped peanuts and sea salt.
- Freeze for several hours. Slice into squares and serve!
How to Store Leftovers
My favorite part about these date snickers ice cream bars is that they can be stored in the freezer for several months. So long as they are sealed in an airtight container, they will keep perfectly. That way whenever you need a sweet treat, they are ready and waiting!
More Frozen Desserts to Cool Down With
Date Snickers Ice Cream Bars
A healthier version of Snickers Ice Cream Bars that only require 6 ingredients to make!
Servings: 16 bars
- 12 ounces Medjool dates, pitted
- ½ cup non-dairy Greek yogurt, I use Kite Hill plain unsweetened
- ⅓ cup natural peanut butter, creamy or crunchy
- ½ cup dark chocolate chips
- 2 teaspoons unrefined coconut oil
- ¼ cup chopped peanuts
- sea salt, for topping; optional
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Line an 8×8-inch baking dish with parchment paper.
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Tear pitted dates in half then layer across the bottom of the lined baking dish. With another piece of parchment paper on top of the dates, press down and mush the dates together to form a “crust”.
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In a small bowl, combine the Greek yogurt and peanut butter. Stir together until well combined. Transfer to baking dish and spread across the top of the date layer.
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In another small bowl (or double boiler), melt the chocolate chips with the 2 teaspoons of coconut oil. Microwave the chocolate chips in 30 second increments, stirring in between.
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Once the chocolate is fully melted, pour on top of the dates and peanut butter greek yogurt layer. Spread the chocolate out to the sides. Top with chopped peanuts and sprinkle with sea salt (optional).
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Transfer the baking dish to the freezer for at least 2 hours. When ready to serve, slice into 16 squares. Serve immediately and enjoy! Leftovers can be stored in an airtight container in the freezer for up to 2 months.
This recipe was inspired by Sam C Fit.
Calories: 147kcal, Carbohydrates: 21g, Protein: 4g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 0.5mg, Sodium: 10mg, Potassium: 214mg, Fiber: 2g, Sugar: 17g, Vitamin A: 36IU, Vitamin C: 0.03mg, Calcium: 42mg, Iron: 0.4mg
