Snickers Ice Cream Tart

Instructions

1. Crust - Blend together: 2 cups unsalted organic cashews A pinch of salt 3–4 tbsp pure maple syrup Press the mixture into a tart pan and chill in the fridge while you prepare the other layers.
2. Dairy-Free Ice Cream Layer - 1 cup cashews (for homemade cashew milk) Water (follow your Almond Cow Milk Maker guidelines) After soaking, blend the cashews with 2 cups of water to make fresh cashew milk 1 can organic coconut cream 6–8 pitted dates (soaked in hot water to soften) Blend all ingredients together until smooth and creamy. Pour the mixture over the chilled crust and freeze for 30 minutes to an hour to set.
3. Caramel Layer - Whisk together until smooth: ¾ cup natural peanut butter ¼ cup pure maple syrup 3 tbsp coconut oil 1 tsp vanilla extract A pinch of salt - Pour the caramel over the frozen ice cream layer and freeze again until firm.
4. Peanut Topping - Sprinkle over: Chopped peanuts (for that perfect crunch!) Freeze once more to firm up the topping.
5. Chocolate Layer - Melt a bag of dairy-free chocolate chips with 1–2 tbsp coconut oil. Once melted, spread evenly over the top of the tart. Garnish with chopped peanuts. Freeze again after spreading the chocolate to set everything in place. Remove from freezer 30 minutes to an hour before slicing and serving! Don’t forget to tag someone who would love this sweet and salty combo! 😍💖