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
CRUST1. Blend together 2 cups unsalted organic cashews, a pinch of salt, and 3–4 tbsp pure maple syrup in a food processor.
2. Press the resulting mixture into a tart pan and chill in the fridge while you prepare the other layers.
DAIRY-FREE ICE CREAM LAYER
1. Fill filter basket with 1 cup cashews and attach to the Almond Cow top.
2. Fill the collector cup with water to the 500mL line and place into the Almond Cow base.
3. Connect top to the base, carefully lowering the filter basket into the collector cup filled with water.
4. Pour the resulting cashew creamer, 6-8 dates, and organic coconut cream into a food processor and blend together until smooth and creamy.
5. Pour the mixture over the chilled crust and freeze for 30 minutes to an hour to set.
PEANUT CARAMEL LAYER
1. Add the peanut butter, 1/4 cup pure maple syrup, coconut oil, vanilla extract, and a pinch of salt to a small saucepan over low heat and whisk until smooth.
2. Pour the caramel over the frozen ice cream layer and sprinkle the peanut halves over that.
3. Freeze once more to firm up the caramel layer.
CHOCOLATE LAYER
1. Melt dairy-free chocolate chips with 1–2 tbsp coconut oil.
2. Once melted, spread evenly over the top of the tart, and garnish with chopped peanuts.
3. Freeze again for ~30 minutes to set everything in place. Keep frozen until ready to slice and serve. Enjoy!
Ingredients
- 3 cups unsalted organic cashews, divided
- A pinch of salt
- ¼ cup + 3–4 tbsp pure maple syrup, divided
- 1 can organic coconut cream
- 6–8 pitted dates
- ¾ cup natural peanut butter
- 3 tbsp coconut oil
- 1 tsp vanilla extract
- 1/3 cup roasted peanut halves
- 2 tbsp coconut oil
- 4oz vegan chocolate
- 1 tbsp finely chopped peanuts (for topping)
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