Vegan Snickers Frozen Yogurt Bars
SUMMER DESSERT SERIES, pt. 2: Vegan Snickers Frozen Yogurt Bars!
I have become slightly obsessed with the whole frozen yogurt trend going on right now. Everyone’s been making frozen yogurt and fruit clusters but I’ve been adding frozen yogurt to my chocolate desserts and OMG it’s so good. For this recipe, I decided to take inspiration from my Twix Bars and Raw Snickers Bars but add a FOURTH layer of frozen yogurt, and they turned out incredible.
We’ve got 4 layers here: a raw cookie base (no oven required!), a layer of vegan, dairy-free, high protein frozen yogurt, a layer of my iconic cashew butter caramel & a layer of chocolate. We top it with peanuts and sea salt for extra crunch and these are the BEST frozen summer treat that’s made entirely with gluten free, dairy free, nourishing ingredients. Please make them! I promise you will love.
Vegan Snickers Frozen Yogurt Bars
Ingredients
For the base:
¼ cup nut butter of choice
¼ cup maple syrup
½ cup almond flour
½ cup oat flour
1 tbsp melted coconut oil
¼ tsp sea salt
½ tsp vanilla
For the frozen yogurt:
1 small container of thick dairy-free yogurt of choice
1 heaping scoop vanilla protein powder (I used Sprout Living)
½ cup peanuts
For the vegan caramel:
Heaping ¼ cup cashew butter
3 tbsp coconut oil
2 tbsp maple syrup
½ tsp vanilla
Big pinch of sea salt over medium
For the chocolate:
⅔ cup dark chocolate chips or chunks
2 tsp coconut oil
Method
In a small bowl, mix together all base ingredients until you have a thick, smooth dough. Press firmly into the bottom of a lined standard loaf pan and place in the freezer.
Mix together your yogurt + protein powder until smooth. Spread this over your base layer and place in the freezer for at least 30 minutes to set.
In a small saucepan, heat all of your vegan caramel ingredients together. Whisk until smooth and let simmer for 1-2 minutes to thicken. Sprinkle peanuts over your frozen yogurt layer, then pour the caramel overtop and spread evenly. Return to the freezer to set for at least 30 minutes.
Melt dark chocolate + coconut oil in a microwave or double boiler. Once caramel layer has set, pour chocolate overtop and spread. Sprinkle with extra peanuts + sea salt if desired and freeze for minimum of 2 hours to set the frozen yogurt and caramel. Once fully set, let bars sit for 10 minutes at room temperature before slicing into bars.
Makes 12 bars
