Healthy Klondike Bars (Dairy-free, Paleo)


What would you do-ooo-ooo….

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…for a healthier Klondike bar?

I don’t know about you, but I can’t think of Klondike bars without their popular jingle popping into my head. Luckily, you don’t have to do much to enjoy these dairy-free Klondike bars at home– they’re surprisingly easy to prepare!

In lieu of dairy, raw cashews help create the creamy vanilla ice cream center of these bars, providing minerals like iron, copper,  zinc, and manganese, as well as a healthy dose of fiber. These frozen treats are naturally sweetened with a combination of honey and maple syrup, so that neither flavor will dominate this mild vanilla ice cream, but as always, this recipe can be easily adapted to fit your needs. Feel free to omit the honey for a vegan alternative, or you could even use stevia for a sugar-free option. Since you can taste the ice cream “batter” as you go, you’ll never wind up with a recipe flop!

With a simple three-ingredient chocolate shell, these bars are completely free of refined sugar, dairy, and soy, making them appropriate for those dealing with allergies or special diets. Of course, if you’d rather skip making your own chocolate shell, you can always use your favorite melted dark chocolate, instead.

Either way, coating these bars can be a little messy… but it’s totally worth it.

Healthy Klondike Bars (Dairy-free, Paleo)
Makes 8 bars

Ingredients:

Vanilla Ice Cream Bars:

1 cup raw cashew pieces, soaked in water for 2 hours
1 cup water
1/4 cup melted coconut oil
2 tablespoons honey
1 tablespoon maple syrup
1 tablespoon vanilla extract

Chocolate Coating:

5 tablespoons cocoa powder
5 tablespoons melted coconut oil
1/4 cup maple syrup

Directions:

Line a standard loaf pan with parchment paper and set aside, then drain and rinse the cashews, discarding the soak water. Combine the soaked cashews, water, coconut oil, honey, maple syrup, and vanilla extract in a high-speed blender, and blend until completely smooth. Adjust the flavor to taste, if necessary, then pour the ice cream batter into the lined loaf pan. Place the pan in the freezer until the ice cream is frozen solid, about 4 to 6 hours.

ice cream bars

Remove the pan from the freezer, and grab the parchment paper to easily remove the solid slab of ice cream. Use a sharp knife to cut the ice cream into 8 square bars, then return the bars to the freezer until the chocolate coating is ready.

Prepare the chocolate coating by whisking together the melted coconut oil, cocoa powder and maple syrup. (Using a whisk helps break up any clumps!) Feel free to taste the mixture and adjust the ingredients to taste– add more cocoa powder for a darker chocolate, or more maple syrup for a sweeter chocolate.

chocolate

Spoon the chocolate coating over each ice cream bar, being sure to coat all sides evenly. (This part can get messy!) Place the chocolate coated bars on a plate lined with parchment paper, and place the finished bars in a sealed container in the freezer until ready to serve. Enjoy!
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4.7 from 19 reviews
Healthy Klondike Bars (Dairy-free, Paleo)
Author: 
Serves: 8
 
A dairy-free version of the popular chocolate-covered ice cream bars!
Ingredients
Vanilla Ice Cream Bars:
  • 1 cup raw cashew pieces, soaked in water for 2 hours
  • 1 cup water
  • ¼ cup melted coconut oil
  • 2 tablespoons honey
  • 1 tablespoon maple syrup
  • 1 tablespoon vanilla extract
Chocolate Coating:
  • 5 tablespoons cocoa powder
  • 5 tablespoons melted coconut oil
  • ¼ cup maple syrup
Instructions
  1. Line a standard loaf pan with parchment paper and set aside, then drain and rinse the cashews, discarding the soak water. Combine the soaked cashews, water, coconut oil, honey, maple syrup, and vanilla extract in a high-speed blender, and blend until completely smooth. Adjust the flavor to taste, if necessary, then pour the ice cream batter into the lined loaf pan. Place the pan in the freezer until the ice cream is frozen solid, about 4 to 6 hours.
  2. Remove the pan from the freezer, and grab the parchment paper to easily remove the solid slab of ice cream. Use a sharp knife to cut the ice cream into 8 square bars, then return the bars to the freezer until the chocolate coating is ready.
  3. Prepare the chocolate coating by whisking together the melted coconut oil, cocoa powder and maple syrup. (Using a whisk helps break up any clumps!) Feel free to taste the mixture and adjust the ingredients to taste-- add more cocoa powder for a darker chocolate, or more maple syrup for a sweeter chocolate.
  4. Spoon the chocolate coating over each ice cream bar, being sure to coat all sides evenly. (This part can get messy!) Place the chocolate coated bars on a plate lined with parchment paper, and place the finished bars in a sealed container in the freezer until ready to serve. Enjoy!

Notes:

  • If you prefer using only honey or only maple syrup, feel free to use just one or the other when sweetening these bars– keeping in mind that the ice cream will taste more predominantly like whichever sweetener you use. Stevia will most likely work as well, if you’d prefer a sugar-free version.
  • Raw cashews work best for this recipe, as their flavor is mild and neutral. Roasted cashews will result in a darker-colored ice cream, and a more pronounced cashew flavor.

Reader Feedback: Are you a fan of Klondike bars? What’s your favorite frozen treat?

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Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organs— no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

133 thoughts on “Healthy Klondike Bars (Dairy-free, Paleo)

  1. Michelle

    HOW do you get the melted chocolate ALL THE WAY AROUND the cashew center? Doesn’t it stick to the paper on the bottom???

    Reply
    1. Megan Post author

      The chocolate coating hardens almost instantly, so it’s not likely to stick, but if you place them on parchment paper, it peels right off without sticking!

      Reply
  2. Lourdes

    Hi Dear! trying this recipe tonite! I LOVE all your recipes and never doubt about how good it will taste even if is the 1st time making it and specially when having guest over like tomorrow nite. The part where you said: Spoon the chocolate coating over each ice cream bar, being sure to coat all sides evenly. (This part can get messy!)…do you think is a good idea to use tongs for dipping the bars in the chocolate sauce? or what other advice you could share with me?..
    thank you as always Dear! <3

    Reply
    1. Megan Post author

      I wouldn’t dip them because you don’t want to chill the chocolate sauce– it will harden when cold, which is why I recommend spooning the chocolate sauce over the ice cream bar, so you don’t get all of the chocolate cold at once.

      Reply
  3. fred kaoud

    would a silicone tray work with freezing the mixture?
    and similarly would it work with the “chocolate mold” after the bars are frozen for 6 hours

    Thanks

    Reply
  4. Christy

    Hello,

    This looks amazing. My husband and I have started a low carbs way of living. This helps with my gluten problem. With this being all new to me, I’ve been trying to keep a log of carb intake as well as watching calories.
    Do you have a nutrition information on this recipes?

    Thank you…

    Reply
    1. Megan Gilmore Post author

      I don’t, but you can calculate any numbers you need using a free website like Fitday.com or MyFitnessPal.com. Hope you enjoy them!

      Reply
    1. Megan Gilmore Post author

      Perhaps sunflower seeds would work? They won’t have the same taste, so you’ll have to play around with the flavoring a bit.

      Reply
  5. Janice

    I made the chocolate mixture but the moment I added the maple syrup to the coconut oil and cocoa it changed from a liquid and become almost solidified. What did I do wrong?

    Reply
    1. Megan Gilmore Post author

      Was the maple syrup chilled? That would cause the mixture to solidify. You would just need to slightly warm it again to make it liquid.

      Reply
  6. Jane

    I absolutely love these! And I am not even following the paleo diet. Just a healthy eater and getting sick of my larabars, so this is a great alternative. Just wanted to say I am freezing these in ice cube trays and I stick thick toothpicks in while they are still somewhat soft. Then I use butter knife to pop them out and dip the entire thing in the chocolate. It is just easier, less messy and perfect bite sized portion. Not that I was ever able to eat just one 🙂 i wish I could post a photo, but definitely try it that way! Also for the choco, I put everything in a glass measuring cup, with coconut oil not yet melted and then heat it all together, stirring half way. Then you need to let it cool a bit, but I found that it works best this way as there aren’t any clumps and it is all a smooth and even consistency. Thanks for a great recipe, I just made a fresh bunch today.

    Reply
  7. Amy

    Help! My husband just told me he does not like coconut, or the flavor coconut oil adds to all the new things I’ve been cooking and baking! What would you recommend I use as a sub, especially in this recipe?

    Reply
    1. Breanna

      Try refined coconut oil. It takes all the flavor out of the oil but still gives you all the benefits. I cook and bake with refined coconut oil all the time when I want something with no coconut flavor.

      Reply
  8. Steven

    I made these a few weeks ago and they were incredible. We all loved them. I added a little mint extract to the ice cream portion and they were delicious. My only difficulty was when I spoooned the coating over the ice cream, it solidified very quickly and started to melt the ice cream. I did half, put it back in the freezer, then did the other half. I think just taking tongs and dunking the bar into the chocolate mixture would make an easier and more uniform coating (I will try next time).

    These were so delicious and I will definitely make this again and can’t wait to try your other deserts for my kids.

    Reply
  9. Michele

    Hi Megan, I’m soaking my cashews now. Can’t wait! I just wish that people would’nt be so rude on your website trying to ride on YOUR COAT TAILS by advertising for their own sites!! They need to know, that I would never go to their site because it’s so rude how they are doing it!!! And really, to argue about details of a recipe. How childish. I love your recipes!!!! Keep up the good work and ignore people trying to ADVERTISE ON YOUR WEBSITE!!!!

    Reply
  10. Maria

    My son is lactose intolerant and these look great, however he is deathly allergic to coconuts. What could I use in place of coconut oil?
    Thanks!
    Maria

    Reply

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