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,Β  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 20 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 organsβ€” 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!

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

    1. Blaine

      Peanuts might work, but they are legumes. They would make slightly-less-healthy Klondike bar, and they would no longer be paleo.

      Reply
        1. Aubrey, MS, RDN

          Elinor,

          Cashews are nuts. Peanuts are legumes. Beans, lentils, peanuts, alfalfa and some other plants fall into the legume family, while almonds, walnuts, cashews, pecans (and even coconuts!) are considered nuts. The difference, has to do with their plant “family”. This is also why in the nutrition/medical world, we made a distinction between tree nut allergies and peanuts allergies; an individual may have one, but not the other!

          Hope this helps!

          Reply
          1. k

            Coconuts are not I’m the same family as nuts. They can be classified ad a fruit, a nut, and a seed. They are a misnomer. Most people allergic to tree nuts are not allergic to coconut since it is a drupe, like an olive or peach.

  1. Laura @ Raise Your Garden

    It blows my mind that the words klondike and healthy can be in the same sentence!

    Recently, it occurred to me that eating a whole box of the heath klondike bars was going to do nothing for me in regards to my shorts/bathing suit dilemma (um, summer is upon and I won’t want to be wearing jeans all the time.)

    I can’t believe how delicious your version looks!! I need to congratulate you =)

    Reply
  2. suzi

    i cant wait to make and share these! gonna put popsicle sticks in em so they are easier to dip and snarf!! thank you for an amazing good for us summer treat!!

    Reply
  3. Rosabel

    Hi, I would love to make this for my daughter with multiple allergies and eczema but she’s allergic to coconut . What can I use instead of the coconut oil in your recipe? She is allergic to tree nuts too

    Reply
    1. Megan Post author

      Coconut oil improves the texture of the ice cream, but it can be replaced with real butter (if dairy isn’t an issue for you) or it can be replaced with more cashews for a slightly different texture. Since she’s allergic to tree nuts, I assume she can’t have cashews, either? That makes this recipe a bit tricky! However, maybe you could experiment with a seed instead… like hemp or sunflower seeds? The flavor will be totally different, but you can play with additional flavors until you come up with something you like.

      Reply
      1. Beth R

        Cashews are actually a legume.. just like peanuts. My daughter is allergic to most nuts, except pistachios, brazil nuts and pine nuts, which we all know are not nuts, and neither are coconuts (She’t not allergic to those either). She is allergic to peanuts, but not allergic to cashews.

        Reply
          1. Becky

            from wikipedia – The drupe develops first on the tree, and then the pedicel expands to become the cashew apple. Within the true fruit is a single seed, the cashew nut. Although a nut in the culinary sense, in the botanical sense the nut of the cashew is a seed

    2. Becky

      Hey Rosabel, I don’t like coconut so I use Earth Balance vegan buttery spread in any recipe that calls for the coconut fat. Granted I’ve only done it 8-10 times so far as this vegan/raw stuff is new to me but it has worked splendidly so far. It is hard when cold but most things call for refrigeration or freezing in the recipes I’ve used it for. Bless You and Your daughter. My son had severe food allergies which is what started me on this road 35 yrs ago now. And look for my post about the designation for cashews also. Keep up the great work for Your grrl!

      Reply
  4. zosia

    i want to make these…but one thing escapes me…

    when you coat the cashew-inside with chocolate and then place it on the parchment paper, won’t the underside just stick to the paper…?

    Reply
    1. Megan Post author

      Parchment paper is essential so that the chocolate bottoms don’t stick to the plate! Parchment paper is non-stick, so it easily peels away from the bottom.

      Reply
      1. zosia

        no I realize that part of it…I just mean…the underside won’t have as much chocolate, because it’ll get pushed out to the sides…no?

        meh…probably still worth making πŸ˜‰

        Reply
        1. Megan Post author

          Actually, the chocolate solidifies almost instantly when it touches the frozen ice cream bars (thanks to the coconut oil)– so it doesn’t really move by the time you’re placing it on the plate. I felt like my coating was pretty even all over the bar!

          Reply
  5. VandalsMom

    Yummy! Does a food processor count as a high-speed blender? My blender is kind of average, I think.

    Reply
  6. Jennifer beaver

    Just curious, following the recipe to a tee, what is the nutritional break down? Carbs? Calories? Fat gram?

    Reply
    1. Kaitlyn

      Jennifer, I had the same question! I looked up an online nutritional calculator and put in all of the ingredients without deviating from the recipe. Here is what I got:
      For 1/8 of the recipe
      Calories-278
      Carbs-20
      Fat-23
      Protein-3
      Sodium-3
      Sugar-13
      Hopefully this helps! Here is a link to the calculator I used: http://www.myfitnesspal.com/recipe/calculator

      Reply
  7. Jabbar

    It might be easier to make the bars in a popsicle mold, take out after freezing and then dip in chocolate. Wouldn’t be the shape of a Klondike bar, but I’m ok with that. Less messy to eat too.

    Reply
    1. Stacy

      Great idea for the Popsicle mold although wouldn’t have that square Klondike shape. However love that the sticks in the mold would make it easier to flip/turn over the ice cream squares…not sure if you would be able to dip it into the chocolate though, the container of chocolate will freeze up quickly and require a lot of reheating…but certainly worth a try! πŸ™‚

      Reply
  8. Laura

    About to make these and realized I also have some coconut butter that I haven’t ever used yet…can this be used to substitute for (our combined with) the coconut oil in the recipe?

    Reply
  9. Ceara @ Ceara's Kitchen

    I don’t think I’ve ever had a Klondike bar but these look amazing and like they melt in your mouth!!! πŸ˜€ I can’t wait to try them – I think I could happily just eat the inside! Yum!

    Reply
  10. H.

    Hi Megan,
    I wonder what you think or know about using Brown Rice Syrup in place of honey, maple syrup or stevia in recipes?
    Your recipes are amazing. Thank you so much for sharing!

    Reply
  11. April

    Oh my!! I had forgotten about Klondike bars. How I LO-O-OVED them as a kid!! This recipe looks fantastic! I will definitely be making some of these for my kiddos asap!

    Reply
  12. Lauren

    You are so awesome for coming up with this recipe! Can’t wait to try it. You always have the best recipe ideas detoxinista!!

    Reply
  13. Jenn

    Hey Megan! This recipe looks delish…except I’m allergic to cashews & peanuts! πŸ™ Any ideas for substitutions? I assume maybe almonds could work with desserts, but it’s always been a challenge to replicate the cashew flavor for sauces/entrees. Thanks for your help πŸ˜€

    Reply
    1. Megan Post author

      Maybe blanched almonds would work? I think removing their skins might help replicate the creaminess of cashews.

      Reply
  14. Olivia

    Brilliant recipe! Made these and they came out perfectly and tasted just like the real thing. I just changed the honey to agave nectar since I’m vegan. Thanks so much!!

    Reply
  15. Jesse

    I just made these! They taste great! I did have some issues with the chocolate coating flaking off, but not a big deal.
    I didn’t want to open a new jar of maple syrup to make a 1/4 cup, so I put in a tiny scoop of stevia powder instead.

    Reply
    1. Lourdes

      Hi jesse, Im making this treat tonight and would like to use stevia powder for the choco coating, could you please tell me how much you used? Ive made chocolate bars using liquid stevia and the taste is very bitter even if i use a few drops. I use sweet leaf brand.
      thank you!

      Reply
      1. Jesse

        I also use the sweet leaf brand. I can’t remember how much I used. I probably just did it to taste. I find there is less of an aftertaste with the powder.

        Reply
  16. julie

    I made these last evening. So absolutely delicious! Love having a dairy free ice cream with so few ingredients and no ice cream maker required. THANK YOU!

    Reply
    1. Megan Post author

      I prefer that people don’t copy and paste my original recipes, but you are definitely welcome to share my photos and a link back to this recipe on your blog!

      Reply
  17. Chau

    These. Are. Amazing. They even won over my extremely picky, ice-cream hating mother, who loved the natural and rich flavors. This was especially helpful since our household is on a dairy and wheat elimination diet – no stomachaches, sugar highs or fatigue after eating these babies, and they taste soo good. I’m going to make another batch, but this time use iced coffee instead of water when blending everything together.

    Reply
  18. Sheena J.

    Hi! I can’t wait to try these. I have an unrelated question though. When do you estimate that your cookbook will be for sale?

    Reply
    1. Megan Post author

      It won’t be on the shelves until next year, but it should be available for pre-sale by Christmas.

      Reply
  19. Robin

    Made these last night. They’re REALLY good!! Mine didn’t turn out as pretty as yours, but I’m going to try again. Think I can make them look better. Hub and daughter really enjoyed these too! Thanks!

    Reply
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  21. Cass

    I just made these and oh.my.god….soooooo good!!!! I am hooked on icecream bars right now and this totally hit the spot. A much better alternative to the bars I’ve been eating lately. Thank you!!

    Reply
  22. Kristen

    I just got done assembling these babies! I found myself humming the Klondike Bar song for the last couple of days, while the ice cream was sitting in the freezer, waiting to be sliced and dipped. I set everything out ahead of time and first tried to dip the bars directly in the chocolate, but the cold temp cooled it down too much. Warmed the chocolate a bit and used a toothpick to suspend the bar over the bowl of chocolate and spooned it over (as you stated). This method worked great and the coating set very fast….but not before I coated half the bars in chopped nuts (almonds & hazelnuts)!! Thank you for this post….can’t wait to dig in tonight!!

    Reply
  23. Lea Holz

    These were a total hit. No one could tell they were non-dairy, and I couldn’t stop eating the darn things. I made them with only honey, and they turned out rich and delicious. Thanks for the great recipe!

    Reply
  24. agata

    I’ve never had a real kondike bar. I don’t think they are available in Poland. The recipe looked easy and tasty enough to give it a try. And… it’s goooood and yummy and I don’t think they will last till my kid comes back from his weekend away πŸ™‚
    Next time though I will use coconut milk instead of water to get more cream in ice cream πŸ˜›
    Thanks for the inspiration!

    Reply
  25. Ginger

    I made these today and they were so yummy. Love the suggestions that followed like using coffee in place of water or making banana ice cream. I’m trying to be 95% paleo so a side by side comparison to the real thing may not win everyone’s taste buds over but when you don’t want off the shelf treats, you’re not left with many options and this recipe hits the spot!

    Reply
  26. Denise

    I made these and at first I thought they were too much work and not that good. I have no idea what I was thinking because I am living them! My 2 and 3 year old have discovered them and now I have to share– bummer! πŸ˜‰ I’m so happy they like them though! Thanks for creating a delicious recipe!

    Reply
    1. Megan Post author

      If the cashews are roasted, the ice cream will have a stronger cashew flavor– but that’s not necessarily bad, it just won’t taste as much like real vanilla ice cream. Hope that helps!

      Reply
  27. Petra LaMotte

    Thank you Megan for your reply. I just made them today and they were so good. My kids loved them too! Great recipe!

    Reply
  28. Betti Grimm

    I have to tell you these are amazing!! I made these for my bible study ladies. They loved them. I had two right away I couldn’t eat just one. I followed the recipe to a tee and I would not change anything. Yummy I will be making these again.

    Reply
  29. Michelle

    So I don’t happen to have any whole cashews or almonds in the house, but I DO have almond and cashew flower/meal… Could I substitute that for the soaked nuts 1 for 1?

    Reply
    1. Megan Post author

      I’m not sure, since I haven’t tried that myself, but it’s worth a shot! Please let us know if you have any success!

      Reply
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  31. Sue J

    I made these and they are wonderful! I needed a bit more chocolate coating, but made it work. Never knew that raw cashews could turn into ‘ice cream’.

    Thanks!!

    Reply
  32. Pingback: 50+ Paleo Frozen Desserts | The Primitive Palate

  33. Michelle

    I love your blog! My first recipe of yours is in the oven now (chocolate chip cookies). I’ve added the strawberry muffins and these Klondike bars to my baking list. Thank you for sharing your expertise and passion!

    Reply
  34. Frank

    Just made these last night. They are great.

    What about substituting water with coconut milk for the ice cream bar?

    Thanks for all your great recipes.

    Frank

    Reply
    1. Megan Post author

      I would guess that the coconut milk would work well, and would probably result in a creamier bar.

      Reply
  35. Rita Reiling

    I made these last night and ate one today! Absolutely delicious!! Guess I should eat more than 1 but I could! Will definitely make again. Thank you for the recipe!

    Reply
  36. Beverlie

    hey I can only at this time have stevia so how much should I put in the recipe…I cannot have maple or honey….thanks

    Reply
    1. Megan Post author

      The amount of stevia you’ll want to use will vary by your individual taste buds– but luckily, you can taste the ice cream mixture as you go! So, I’d just squeeze a few drops into the mixture, taste, and add more as needed.

      Reply
  37. Shellie

    Awesome looking recipe, can’t wait to try it. Thanks so much for sharing this one.

    On another note, to clear up a little confusion. Cashews are ‘not’ legumes. They are the seeds/nuts of the apple cashew tree which grows in subtropical climates. Here’s a good page with lots of pictures and information. <3

    Reply
  38. Lavendercat99

    Hey, I was just wondering, since I do in fact eat dairy, I’m wondering if I could use something like milk instead of the water (to maybe improve the taste)? Would milk change the texture of the bars? Thank you!

    Reply
    1. Megan Post author

      I have no idea how milk would affect the texture, since I don’t use it myself. I would guess it would depend on the fat content– the more fat in the dairy, the creamier the results!

      Reply
  39. Jeanie

    Made the filling last night/finished this morning. I placed them on a cooling rack with the original parchment paper underneath to catch any drips and poured the coating on, let it set and turned them over and did the other end. I didn’t worry about the sides being totally covered, they look great with the chocolate dripping down. Subbed honey & agave for the maple syrup since I was out – they are good. Thanks for this idea.

    Reply
  40. Diane

    Do the cashews just add a nice flavor? I would like to make these for my daughter, but she can’t have any of the suggested replacements in the comments (no cashews, almonds, bananas).She has a long list of sensitivities, including nuts and peanuts; plus she cannot have gluten. I am wondering what would happen if I just omit the cashews. Thank you.

    Reply
    1. Megan Post author

      The cashews give the ice cream its thick and creamy texture. Maybe you could try using some sort of seed, instead? Sunflower or hemp seeds could work, though I haven’t tried them myself.

      Reply
    2. Taylor @ What Vegetarians Eat

      This may sound weird but perhaps you could try tofu? I’ve seen many recipes for vegan puddings that use tofu so I think it works for desserts. Or perhaps even fresh coconut meat!

      I just found this recipe but I’m hoping to try it soon – sounds so good!

      Reply
  41. Josey

    I was making these late last night and wanted to coat them before I went to bed. I just plopped the chocolate on the top and bottom and went to bed. Was not in the mood to get it just so. Because it was a little thick it turned out like an ice cream sandwich. Great recipe. Great summer treat.

    Reply
  42. Nesi

    Just made this recipe, it’s good but the ice cream tastes a bit watery (which makes sense ofcourse, but it took my by surprise) and I found it really difficult to spoon on the chocolate! It hardened really fast so I wasn’t able to spread it nice and evenly.. Any tips on that part?

    Reply
  43. Yoli

    Hello, Does the one cup of soaked cashews mean soak them first then measure out one cup? I soaked my one cup and now it’s seems to double in size.

    Thanks,

    Yoli

    Reply
  44. Kathy

    I would double the chocolate coating part of the recipe. I ran out of chocolate about halfway through, but these are delicious.

    Reply
  45. Tom

    Just a reminder that truly raw cashews are poisonous but most store bought “raw” cashews are steamed and fine.

    Reply
  46. Dawn

    Do you have any suggestions to use instead of coconut oil? Especially for the chocolate coating to set? I’m unable to use it. It sounds like an excellent recipe though. Thank You!

    Reply
    1. Megan Post author

      If you can tolerate a bit of dairy, real butter can always be substituted for coconut oil, as it also becomes solid when chilled.

      Reply
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  48. June

    am wondering about the nutritional info of healthy Klondike bars? Do you have that, and if so may I have it. They are delicious.

    Reply
  49. JoAnn

    Hi Megan, stumbled onto your site over the weekend and have been giving the name out to friends and clients who are all trying to maintain healthy eating habits. I used to moan about all of the “I can’t eat this, and I can’t eat that.” Having dinner parties was a freakin’ nightmare! Okay…so now I AM that person who says, “I can’t eat this and I can’t eat that.” For me it was lab results that quickly catapulted me into a vegan lifestyle. How do I get on your mailing list and thank you for being the person wiling to go through the process of trial and error. Thanks a LOT!

    Reply
  50. saramcinky

    I just made these but created a layered bar by topping the cashew cream layer with a drizzle of homemade cashew butter and homemade Nutella. After freezing I topped with a caramelized honey syrup, froze. And then made a raw cacao hazelnut cream much like the cashew cream. After that layer froze then I enrobed the bars in chocolate. Sinful!

    Reply
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  52. 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
  53. 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
  54. 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
  55. 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
  56. 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
  57. 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 πŸ™‚ 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
  58. 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
  59. 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
  60. 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
  61. 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
  62. Dee

    What a GREAT recipe! This is the first time I used cashews as a base for ice cream, wow! I was impressed and so were my 2 little girls. They said “better than dairy queen!”

    Thanks! This recipe is a keeper!

    Reply

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