Vegan Mars ice cream bars, made of a fine chocolate-vanilla ice cream layer, date caramel and chocolate coating. A sweet, creamy temptation, vegan, lactose-free and damn tasty. With or without ice cream maker.
Depending on the ice cream maker, prepare device for ice cream production.
FOR THE CHOCOLATE VANILLA ICE CREAM Place cashews, plant milk, plant cream, raw cane sugar, agave syrup, bourbon vanilla, cocoa powder, and sea salt in a high-powered blender and blend until smooth. Add xanthan gum and mix again briefly, the liquid should now begin to thicken a little.
110 g Cashews, 150 ml Plant milk, 200 g Vegetable cream, 50 g Raw cane sugar, 15 g Cocoa powder, 45 g Agave syrup, ½ tbspn Bourbon vanilla ground, A pinch of sea salt, ½ tbspn Xanthan Gum
Place in ice cream m aker and prepare according to manufacturer's instructions. Alternatively Pour into a freezer-proof mold and place in the freezer. To increase creaminess, mix once per hour with a fork. Freeze for at least 6 hours, ideally 10 hours.
FOR THE DATE CARAMEL Place dates, maple syrup, coconut milk, almond paste and pinch of salt in a high-powered blender and blend until fine.
A pinch of sea salt, 8 Piece Medjool dates, 30 ml maple syrup, 60 ml Coconut milk, 30 g Almond paste, A pinch of salt
NOTE: If using an ice cream maker, pour ice cream directly from the ice cream maker into a mold (lined with baking paper, about 20x20cm) and smooth it out.
Spread date caramel over ice cream and smooth. Put back in the freezer. Allow to set for at least 2-3 hours or overnight.
CHOCOLATE COATING Make the chocolate coating by carefully melting it over a water bath. Optionally, stir in cocoa butter to thin the chocolate.
300 g dark vegan chocolate, 50 g Cocoa butter
Remove ice cream with date caramel layer from freezer and cut into 12 equal pieces.
Pour chocolate into a tall glass, skewer bars one at a time with praline cutlery or two wooden skewers, and cover with chocolate. Work quickly, because the chocolate quickly attracts and forms a thick layer.
ALTERNATIVELY have only a smaller amount drizzled over each bar with a spoon. Drain on a wire rack or paper. Put back in the freezer.
To serve, remove, let thaw for 5 minutes and enjoy!