What would you do-ooo-ooo….
…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.
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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.
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.
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!
- 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
- 5 tablespoons cocoa powder
- 5 tablespoons melted coconut oil
- 1/4 cup maple syrup
- 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.
- 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.
- 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.
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Reader Feedback: Are you a fan of Klondike bars? What’s your favorite frozen treat?
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.
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?
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
Kathy
I would double the chocolate coating part of the recipe. I ran out of chocolate about halfway through, but these are delicious.
Tom
Just a reminder that truly raw cashews are poisonous but most store bought “raw” cashews are steamed and fine.
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!
Megan
If you can tolerate a bit of dairy, real butter can always be substituted for coconut oil, as it also becomes solid when chilled.
LeAnn @ Real Fit, Real Food Mom
Came across this recipe today when searching online. It looks awesome and I will definitely be trying soon!! Pinned!
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.
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!
SJ Cory
I never will buy a Klondike bar again. My husband and enjoyed these immensely! Thank you.
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!
Karolina
They look divine!
Bonnie
These are definitely a FIVE star treat! Thank you, they’re soooo delicious..
Sophia @ Pray. Work. Eat.
I want to try this!
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???
Megan
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!
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
Megan
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.
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
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…
Megan Gilmore
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!
Laura
I have a nut allergy. What would you substitute for the cashews?
Megan Gilmore
Perhaps sunflower seeds would work? They won’t have the same taste, so you’ll have to play around with the flavoring a bit.
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?
Megan Gilmore
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.
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.
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?
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.
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.
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!!!!
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
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!