Peanut Butter Chocolate Pretzel Ice Cream Bars

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ingredients

Bar Base
1 ½ cup: Almond flour
1/3 cup: Coconut flour
1 Cup: Pretzels
Peanut Butter Layer
1/2 Cup: Teddie Natural Peanut Butter (Smooth or Chunky)
2 Scoops: Vital proteins collagen
2 Tbsp: Coconut flour
Ice Cream Layer
1 Pint: So Delicious Very Vanilla
Dark Chocolate Layer
1 Cup: HU dark chocolate gems
1 Tsp: Coconut oil
Handful of Pretzels: Slightly crushed, for topping

instructions

Preheat the oven to 350 degrees and line an 8×8 glass pan with parchment paper.
Place your pretzels into a food processor and chop until tiny pieces form. Avoid chopping the pretzels too much. You want small pieces of pretzel to show in the crust of the bar.
In a large bowl, combine almond flour, coconut flour, and chopped pretzels. Add maple syrup, coconut oil, and vanilla. Mix until fully combined. Using your hands, pour dough like mixture onto your parchment paper and press down to form the bottom layer of the bar. Bake for 20 minutes.
After the bottom layer bakes, place in the fridge for at least an hour. (TIP: I place the glass pan on a dishtowel in the fridge to avoid removing the crust from the pan until it cools).
After crust is completely cooled, remove from fridge and mix together the peanut butter, coconut flour, and collagen in a small bowl. Spread the peanut butter filling evenly on top of the crust. It might be a little sticky. I find using your hands and a spoon is the easiest way to spread it evenly.
Next, place back in the freezer for about an hour. About 30 minutes before the hour is up, take your ice cream out of the freezer. Next layer the ice cream on top of the peanut butter filling. Using a rubber spatula evenly spread it across the entire crust. Place in the freezer for another hour.
In a small microwave safe bowl, melt your chocolate chips and coconut oil. Make sure to stir the chocolate consistently so that it doesn’t burn. Pour the melted chocolate over the ice cream layer. TIP: You’re going to want to do this step as fast as you can because once the warm chocolate hits the cold ice cream it will immediately start to harden. Have your crushed pretzels ready, so that once you pour the chocolate over the ice cream and spread it out you can immediately place additional pretzels on top.
Put back into the freezer for at least 2 hours before cutting. Store in the freezer for as long as you would like and ENJOY!

Taylor Curtis

Hi friends, Taylor here!

There is nothing I love more than getting creative in the kitchen! One thing you should know about me is that I have the world’s largest sweet tooth, so I love creating nutrient dense recipes that satisfy my cravings!

My goal is for people to understand that food is fuel and it is not something to be scared of! I don’t believe in cutting things out, in my experience saying I can’t have something just makes me want it more! That being said, there are ways to make all your favorite dishes guilt-free while still filled with plenty of flavor, and that’s where I am come in!

I want everyone to enjoy good food, feel well after eating it, but most importantly I want everyone to have a healthy relationship with it! That’s why I love creating healthy recipes that allow you to enjoy all your favorite foods guilt-free while maintaining a healthy lifestyle.

Want to see more recipes? Follow me on my Instagram page for my latest creations.