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Healthy Chocobar | Homemade Chocobar Ice Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 11 reviews
  • Author: Evelyn
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 55 minutes (including freezing time)
  • Yield: 8 servings
  • Category: Dessert
  • Method: Freezing
  • Cuisine: International
  • Diet: Gluten Free

Description

This Healthy Chocobar recipe features homemade chocobar ice cream made with nutritious ingredients like soaked cashews, ripe bananas, peanut butter, and coconut milk. The ice cream bars are coated in a rich chocolate and coconut oil mixture, optionally sprinkled with chopped almonds for added crunch. These creamy, naturally sweetened frozen treats are easy to make and perfect for a guilt-free dessert or snack.

Ingredients

Chocobar Filling

  • 1 cup broken or whole cashews (140 gms, soaked in water for 10 minutes)
  • 2-3 ripe bananas (approx. 220 gms)
  • ¼ cup peanut butter
  • ¼ cup honey
  • 1 teaspoon vanilla essence
  • 1 ¼ cups coconut milk (300 ml)

Chocolate Coating

  • 1 cup roughly chopped milk chocolate or dark chocolate (approx. 150 gms)
  • 2 tablespoons coconut oil (30 ml)
  • 2 tablespoons finely chopped almonds (optional)

Instructions

  1. Prepare the chocobar filling: Drain the soaked cashews and combine them with ripe bananas, peanut butter, honey, vanilla essence, and coconut milk in a blender. Blend everything until you achieve a smooth, creamy paste.
  2. Freeze the filling: Pour the blended mixture into popsicle moulds, insert ice cream sticks into each mould, and freeze for 8 to 10 hours until solid.
  3. Melt the chocolate coating (Microwave method): Place the chopped chocolate and coconut oil in a microwave-safe bowl. Heat in the microwave for 2-3 minutes, pausing every minute to stir the mixture until fully melted and smooth.
  4. Melt the chocolate coating (Double boiler method): Alternatively, place the chocolate and coconut oil in a bowl over a pot of simmering water. Ensure the bowl’s bottom doesn’t touch the water. Stir frequently until the chocolate melts completely and is smooth.
  5. Prepare the chocolate coating mixture: Ensure the melted chocolate mixture has a thin, pourable consistency similar to pancake batter. Stir in the finely chopped almonds if using. Allow the mixture to cool slightly before use.
  6. Unmold the frozen chocobars: Fill a large bowl with water. Quickly dip each popsicle mould in the water for one or two seconds to loosen the chocobar. Gently remove the chocobar from the mould immediately.
  7. Coat the chocobars: Immediately dip the unmolded chocobar into the chocolate coating, turning it to coat all sides evenly. Perform this process quickly to prevent melting.
  8. Freeze again: Place the coated chocobars back in the freezer until ready to serve. Repeat the dipping and freezing with each popsicle until all are coated.

Notes

  • Ensure the cashews are soaked for at least 10 minutes to achieve a creamy texture in the filling.
  • Use ripe bananas for natural sweetness and smooth consistency.
  • Handle the chocobars quickly when dipping to prevent melting.
  • The chocolate coating can be adjusted in sweetness by choosing milk or dark chocolate.
  • Chopped almonds add texture but can be omitted for a nut-free coating.
  • Store the chocobars in an airtight container in the freezer to maintain freshness.

Find it online: https://evelynscooking.com/healthy-chocobar-homemade-chocobar-ice-cream-recipe/