Date Snickers Ice Cream Bars
A healthier version of Snickers Ice Cream Bars that only require 6 ingredients to make!
Servings: 16 bars
Calories: 147kcal
Ingredients
- 12 ounces Medjool dates pitted
- ½ cup non-dairy Greek yogurt I use Kite Hill plain unsweetened
- ⅓ cup natural peanut butter creamy or crunchy
- ½ cup dark chocolate chips
- 2 teaspoons unrefined coconut oil
- ¼ cup chopped peanuts
- sea salt for topping; optional
Instructions
- Line an 8x8-inch baking dish with parchment paper.
- Tear pitted dates in half then layer across the bottom of the lined baking dish. With another piece of parchment paper on top of the dates, press down and mush the dates together to form a "crust".
- In a small bowl, combine the Greek yogurt and peanut butter. Stir together until well combined. Transfer to baking dish and spread across the top of the date layer.
- In another small bowl (or double boiler), melt the chocolate chips with the 2 teaspoons of coconut oil. Microwave the chocolate chips in 30 second increments, stirring in between.
- Once the chocolate is fully melted, pour on top of the dates and peanut butter greek yogurt layer. Spread the chocolate out to the sides. Top with chopped peanuts and sprinkle with sea salt (optional).
- Transfer the baking dish to the freezer for at least 2 hours. When ready to serve, slice into 16 squares. Serve immediately and enjoy! Leftovers can be stored in an airtight container in the freezer for up to 2 months.
Notes
Nutrition Facts are just an estimate and may vary depending on specific ingredients you choose.
This recipe was inspired by Sam C Fit.
Nutrition
Calories: 147kcal | Carbohydrates: 21g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 0.5mg | Sodium: 10mg | Potassium: 214mg | Fiber: 2g | Sugar: 17g | Vitamin A: 36IU | Vitamin C: 0.03mg | Calcium: 42mg | Iron: 0.4mg