Vegan Chocolate Fudge Ice Cream Bars

Serving Size - 7 to 8 bars



  • 1/2 cup coconut cream 
  • 1/2 cup PASCHA Chocolate Chips (we like to use 85% cacao or 100% cacao)
  • 1/4 cup sunflower seed butter (or any nut butter)
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract



    • For the filling: place all filling ingredients in a small saucepan. Heat over low heat on the stovetop, stirring frequently.
    • Once fully melted, pour the filling into silicone popsicle molds.
    • Freeze fillings for a minimum of 2 hours.
    • For the coating: melt dark chocolate and coconut oil in a small saucepan, over low heat.
    • Once fully melted, grab the fillings from the freezer and dip them into the melted chocolate. Place the ice cream bars on a lined baking sheet to set.
    • Optional: drizzle with remaining dark chocolate and top with flaked sea salt. ENJOY!

    Recipe, photos and reel credit @bakeit.paleo
    Music credit - Breeze by MBB

    Leave a comment

    Please note, comments must be approved before they are published