Vegan Almond Joy Ice Cream Bars! These vegan ice cream bars have a creamy coconut center, with a few almonds sprinkled throughout, dipped in vegan dark chocolate, and finished with a dusting of shredded coconut.
Vegan Almond Joy Ice Cream Bars
Course: DessertCuisine: AmericanDifficulty: MediumServings
4
servingsPrep time
20
minutesCalories
430
kcalFreeze Time
4-6
HoursVegan Almond Joy Bars, with a creamy coconut center, with a vegan dark chocolate shell, and a dusting of shredded coconut.
Ingredients
- Coconut Filling
1 Cup Coconut Cream
3 Tbsps Agave
1/2 Vanilla Extract
1/4 Cup Shredded Unsweetened Coconut
1/4 tsp Xanthan Gum
Optional: Almonds
- Chocolate Shell
3/4 Cup Vegan Dark Chocolate
1 Tbsp Agave
1/4 tsp Vanilla Extract
Shredded Coconut
Directions
- In a bowl combine the coconut cream, agave, vanilla, and shredded coconut. Stir together.
- Whisk in the Xanthan gum until combined.
- Add three almonds to the bottom of the popsicle molds and add in the popsicle sticks.
- Spoon the coconut cream mixture into the popsicle molds. Add a few more almonds top.
- Freeze for at least 4 hours or until completely frozen.
- Add the vegan chocolate to a microwave safe plate. Microwave the chocolate for 15 seconds at a time until completely melted.
- Add in the agave and vanilla extract. Stir until smooth.
- Take the coconut bars and dip them in the chocolate, starting with the textured side down to help the chocolate stick to the bar. Coat with chocolate, then use a knife to smooth out the chocolate if necessary.
- Sprinkle with shredded Coconut.
- If needed stick the ice cream bars back into the freezer for a few seconds to help the chocolate harden. Or just enjoy immediately.
