Raw Vegan Choc Peanut Butter Fudge Ice-cream Bars

Ok, so I couldn't stand not having these in the freezer, I went a couple of weeks without making them and ended up having some crazy withdrawal symptoms AKA cravings.. The latch batch I made a couple of weeks ago were slightly different, if you have been following me for a while you will already know I do many variations of desserts using a variety of healthy and natural ingredients catering to many diets and needs. I'm also quite a messy cook, rarely do my cakes or sweets turn out neat or uniform, Its not because i'm lazy, It basically just doesn't faze me if they aren't perfect looking creations, if anything I find the rustic look more appealing therefore i have explained how to achieve both finishes below.

Now onto the recipe and how to make these babies!

Base Ingredients:

1 1/2 cup almond meal

1/3 cup rice malt or maple syrup

2 tbs coconut oil (Melted)

2 tbs cacao powder


1. In a small bowl or electric mixer, mix all base ingredients until combined.

2. Line a rectangular loaf tin with Parchment baking paper as pictured below "for a more rustic look" alternatively use a loaf tin that has a push out base for a more "uniformed/neat finish" and spread evenly across the bottom.

3. Place in freezer to set, (approx 1 hour).

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Ingredients for top layer:

1 cup smooth & raw natural peanut butter

1/3 - 1/2 cup pure maple syrup, (more or less according to how sweet you prefer)

1/2 cup coconut milk (full fat)

2 tbs coconut oil (melted)

3/4 cup natural unsalted peanuts


1. In a small bowl or electric mixer, mix all top layer ingredients except peanuts until combined.

2. Pour over the top of base and place peanuts on top as pictured, pressing a few into mixture.

3. Return to freezer for final setting (approx 3 hours). If freezing overnight +, allow the slice to semi de-frost (15mins) before slicing and serving.

* Optional // Melt raw vegan chocolate and drizzle over the top when ready to slice and  serve!

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