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COPYCAT MAGNUM CARAMEL BARS | What Robin Eats

COPYCAT MAGNUM CARAMEL BARS

COPYCAT MAGNUM CARAMEL BARS

25 mins prepServes 6

Make my vegan, gluten free, healthy, and delicious copycat magnum caramel ice cream bars because they are the only thing you need in your life right now.

6 servings

What you need

fine sea salt

1 pinch fine sea salt

filtered water

2 tbsp filtered water

nut butter

⅓ cup nut butter

chocolate coating

1 oz chocolate coating

vanilla extract

3 tsp vanilla extract

coconut oil

2 tbsp coconut oil

maple syrup

¼ cup maple syrup

smooth peanut butter

½ cup smooth peanut butter

full-fat coconut milk

1 cup full-fat coconut milk

medjool dates

3 ½ medjool dates

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Instructions

Make the caramel sauce: Add all the caramel ingredients to a blender and blend until smooth. Stopping to scrap down the sides, add more filtered water if it’s too thick but it should be kinda thick for the recipe. Refrigerate the extra for up to two weeks.

To make the ice cream: Add all ingredients, besides the chocolate to a blender. Blend till smooth. Add to the ice cream mold and spoon on top about 1 teaspoon salted caramel. Store in the freezer till hardens (best overnight) then dip in room temperature melted chocolate coating. The chocolate shell will quickly harden, you can eat it immediately or freeze back and enjoy it later.

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