Snickers Ice Cream Tart
Made with creamy homemade cashew milk from Almond Cow, this tart is the perfect sweet & salty treat that's totally dairy-free! 😋✨
PREP TIME: 1 hour MINS
SERVINGS: 7 - 10
Instructions
- Crust:
- Blend together
- cups unsalted organic cashews,
- A pinch of salt,
- 3–4 tbsp pure maple syru
- Press the mixture into a tart pan and chill in the fridge while you prepare the other layers.
- Dairy-Free Ice Cream Layer
- cup cashews (for homemade cashew milk)
- Water (follow your Almond Cow Milk Maker guidelines) *If you don’t have an Almond Cow- boil water, take it off the heat, and soak cashews for 10 minutes
- After soaking, blend the cashews with 2 cups of water to make fresh cashew milk
- 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.
- Caramel Layer
- Whisk together until smooth:
- ¾ cup natural peanut butter,
- ¼ cup pure maple syrup,
- tbsp coconut oil,
- tsp vanilla extract,
- A pinch of salt,
- Pour the caramel over the frozen ice cream layer and freeze again until firm.
- Peanut Topping
- Sprinkle over:
- Chopped peanuts (for that perfect crunch!)
- Freeze once more to firm up the topping.
- 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! 😍💖
Ingredients
- 3 cups unsalted organic cashews
- A pinch of salt
- 3–4 tbsp pure maple syrup
- 1 can organic coconut cream
- 6–8 pitted dates
- ¾ cup natural peanut butter
- ¼ cup pure maple syrup
- 3 tbsp coconut oil
- 1 tsp vanilla extract
- 1 tbsp Chopped peanuts (for top)
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