Healthy Klondike Bars (Dairy-free, Paleo)


What would you do-ooo-ooo….

klondike bar

…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!

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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.

making the ice cream in a klondike bar

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.

making chocolate for the klondike bars

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!
klondike bars

4.64 from 22 votes
Healthy Klondike Bars (Dairy-free, Paleo)
Prep Time
45 mins
Total Time
30 mins
 
A dairy-free version of the popular chocolate-covered ice cream bars!
Course: Dessert
Servings: 8
Calories: 285 kcal
Author: Detoxinista.com
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
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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Comments

Sophia

I bet peanuts would work in place of the cashews, wouldn’t they?

    Megan

    I would think so!

      Lacy

      Do you think it would still turn out if I used a sugar free maple syrup?

    Blaine

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

      Sophia

      I believe peanuts are healthy too. I do not believe in, nor do I do the paleo diet. I base my eating on the Bible, and do Trim Healthy Mama. http://www.trimhealthymama.com/ 🙂

      Elinor

      I thought peanuts and cashews were both legumes?

        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!

          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.

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 =)

Maria C

OMG they look amazing!! I can’t wait to make them with my kids!!! thanks so much Meagan!!!

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!!

Racheal

wow this looks awesome!!! can’t wait to make them for my family!!!! tons of thanks Megan!!!

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

    Megan

    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.

      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.

    zosia

    what about cacao butter? would that work?

    Daya

    You could try bananas in place of the cashews and coconut. Making banana ice cream is super simple.

      kim

      Do you have a recipe for that. I would appreciate it 🙂

        Melissa

        Freeze ripe bananas in slices. Place in blender. Enjoy!

    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!

Emily @ Glitz Glam Gluten-Free

OMG these look so amazing and like the perfect summer treat! I cannot wait to make them!!

Christina @ The Beautiful Balance

These look so tasty and refreshing for hot summer months. I can definitely see myself making these when it is 120 degrees outside and I need something sweet and to cool down!

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…?

    Megan

    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.

      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 😉

        Megan

        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!

Abbi*tarian

Genius! Thank you! These will be so fun to make & eat!

Ivy

Hey, would this work well with almonds instead of cashews?

Thanks!

Linda Collieri

Great recipe! I’m going to try my chocolate ice cream recipe made with coconut milk and use your coating. Thanks for your genius ideas!!!

VandalsMom

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

Jennifer beaver

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

    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

Jiordana

Would ghee work as a substitute for the coconut oil?

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.

    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! 🙂

Jenn

Can you use cashew flour?
Thx!

Cassidy @ Cassidy's Craveable Creations

Oh My Goodness, this is awesome!!! I WILL be making these 🙂

Thank you so much!
-Cassidy

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?

    April

    I second that question. How I LOVE coconut butter!! Yummy!

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!!! 😀 I can’t wait to try them – I think I could happily just eat the inside! Yum!

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!

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!

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!!

Jenn

Hey Megan! This recipe looks delish…except I’m allergic to cashews & peanuts! 🙁 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 😀

    Megan

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

      Jyoti

      no need to blanch almonds, just soak those overnight and peel off the skin. It’s wonderful.

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!!

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.

    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!

      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.

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!

Pat

Can I share this recipe on my blog?
Thanks
Pat

    Megan

    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!

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.

Colleen

Megan, THANK YOU SOOOO MUCH for this recipe!!!! My sister posted it on Facebook and I had to try it!!!
It turned out sooooo good that I wrote a review on my blog to get others to try it also!!!
I really love the chocolate sauce! So simple and SO good!!!
Here is my post! =) Thanks again!
http://lifesprinkledwithglitter.blogspot.com/2014/05/healthy-klondike-bar-dairy-free.html

carmen

too bad I can’t buy them at the store.

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?

    Megan

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

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!

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!!

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!!

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!

Kor

Looks yummy, but not very healthy with all that sugar.

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 🙂
Next time though I will use coconut milk instead of water to get more cream in ice cream 😛
Thanks for the inspiration!

Saira

what size loaf pan do you use?

    Denise

    I used an 8×8 pan for mine and it was perfect!

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!

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! 😉 I’m so happy they like them though! Thanks for creating a delicious recipe!

Petra

I have unsalted cashews but not raw. Can I use them in this recipe? Thanks!

    Megan

    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!

maggi

I loved them! Still working on the chocolate…feel like I’d like to dip them twice.

    Betti Grimm

    I dipped mine twice…lol

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!

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.

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?

    Megan

    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!

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!!

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