Get it while the berries are hot my friends! Summer is almost over (HUGE sad face) and that means all the delicious, berries and other summer fruit will start costing us a frickin’ fortune soon. Last winter, Ashton came home with a small clamshell of […]
About a year ago I was having these intense cravings for Dairy Queen ice cream. If I didn’t know any better, I would have thought I was pregnant because when I say cravings, I mean I was literally getting out of bed (at 11 at night after brushing my teeth, washing my face, and sometimes even shutting off the light!!!), hopping in the car, going through the drive-thru (because I didn’t want anyone to fricken see me) and eating it before I even got home.
Cookie Jar Blizzard (OMG!)
Peanut Buster Parfait
These were three main things I would hum and haa about at the drive-thru speaker. It’d usually end up getting the Cookie Jar Blizzard because 1) I couldn’t get enough, and 2) I felt bad enough about getting out of bed to get ice cream — I didn’t need to put back a whole Peanut Buster Parfait on the 5 minute drive home on top of it.
Ashton thought I was going nuts and actually asked, “Seriously?! Again??” on the third night I got out of bed to satisfy my DQ needs.
Thankfully I kicked that habit after a week (still don’t know what my deal was), but the other day while driving past DQ I got the idea to try to make healthy Peanut Buster Parfaits. While I didn’t originally envision an ice cream bar, it sort of just turned out that way while I was recipe testing. So it’s now the PEANUT BUSTER PARFAIT BAR!
These bars are:
- Refined sugar-free
The crust base is made of almond and coconut and held together with dates. The “caramel sauce” is essentially ground-up dates. The ice cream is a mixture of cashews and coconut milk with maple syrup to sweeten it, and the chocolate drizzle is 100% cocoa, meaning it’s 100% chocolate with no added sugar.
If you compare one of these delicious bars with Dairy Queen’s Mini Peanut Buster Parfait Blizzard (keyword: mini), they blow DQ out of the water! Although they contain roughly the same number of calories (probably because of all the healthy nuts), they contain less cholesterol and sodium, more potassium, half the carbs, triple the fiber and half the sugar! BOOM!! A healthier treat option when you can’t get your midnight DQ cravings out of your head.
Let me know how you like them by rating this recipe and leaving a comment below!
Happy Tuesday, friends!
Peanut Buster Parfait Bar
Calories: 498 Total Fat: 37.6g Saturated Fat: 12.6g Polyunsaturated Fat: 0.6g Monounsaturated Fat: 1.3g Cholesterol: 0mg Sodium: 53mg Potassium: 309.9mg Total Carbohydrate: 31.7g Dietary Fiber: 6.4g Sugars: 20g Protein: 12g
- for crust:
- 1.5 cups raw almonds
- 1/4 cup coconut flakes, unsweetened
- 1/2 cup dates, pitted
- 1 tbsp coconut oil
- pinch of salt
- 2 tsp water
- for caramel sauce:
- 12 dates, pitted
- 1/3 cup water
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1 tbsp coconut oil, melted
- for ice cream:
- 1.5 cups raw cashews, soaked*
- 1.25 cups full fat coconut milk
- 3 tbsp coconut oil, melted
- 1/4 cup + 2 tbsp maple syrup
- pinch of sea salt
- 1.5 tsp vanilla extract
- * to soak cashews, add water to a bowl and allow to sit for 4-6 hours, or 1 hour in very hot water.
- for toppings:
- 1/4 cup natural peanut butter (the kind I use is fresh ground peanuts)
- 1/2 cup peanuts, salted and roasted
- 2 oz 100% cacao bakers chocolate
- 1 tsp coconut oil
- Step 1 To make the crust: add almonds to food processor and process until a meal forms. Add remainder of the ingredients and process until it begins to come together. When you press it together between your fingers is should stick.
- Step 2 Pour the crust into a 9×9 inch pan lined with parchment paper (an 8×8 inch pan will work, you’ll just have a thicker bar). Spread it out evenly and press it down firmly with your hand until smooth. Place in the freezer.
- Step 3 Next, make the caramel sauce by combining everything into a high-speed blender. Blend until smooth and creamy. Set aside in a small bowl.
- Step 4 To make the ice cream: Drain water from cashews and add to a high-speed blender with remainder of ingredients. Blend until really smooth and creamy. There shouldn’t be any chunks.
- Step 5 Take crust out of freezer and pour ice cream base overtop of crust.
- Step 6 Using a toothpick, add dabs of caramel sauce and peanut butter throughout the layer of ice cream. Push the dabs down into the ice cream until covered or almost covered.
- Step 7 Sprinkle peanuts overtop and place in the freezer for 30 minutes.
- Step 8 To make the chocolate topping: add the unsweetened bakers chocolate and coconut oil to glass or microwave safe dish. You can either use a double broiler to melt the chocolate or simply warm it in the microwave.
- Step 9 Pull the ice cream out of the freezer, drizzle with chocolate, and place back in the freezer for at least 4 hours to freeze completely.
- Step 10 Allow to sit at room temperature 10 minutes before cutting into bars and serving.
After reading the title, I know that some of you are probably thinking, “Uhhh. I don’t know about these. I don’t know how much cashews can really taste like cheesecake…” You’d be surprised. I’ve made these bad boys for about a dozen people now, asking […]
So I’m just going to be totally honest here, this doesn’t taste exactly the same as real ice cream, but it’s definitely really good. It settles that intense, ice cream-craving demon inside you and goes nicely on warm pies, brownies, even cookies. Plus, it’s a […]
The whole reason I started this website in the first place is because I LOVE desserts and other comfort foods and refuse to believe that I should have to give them up completely to live a healthy lifestyle. That’s why I started coming up with my own, healthier versions of these recipes. Strawberry Rhubarb Pie is one of those desserts that I refuse to give up. Life is just way too short.
Pie with ice cream is one of my favorite things and warm Strawberry Rhubarb Pie in the summertime with ice cream slowly melting on the side literally can’t be beat.
Don’t be intimidated by having to make your own pie crust. It’s so simple and this dough is super easy to work with. Plus, by making your own at home you’re able to eliminate a lot of unhealthy crap that tends to be in the store-bought crusts.
Using coconut oil instead of butter in the crust makes this pie dairy-free and vegan, and adds a dose of healthy fats to your diet. The filling is refined sugar-free, using coconut sugar and maple syrup to sweeten.
Annnnddddd…. If you want that melty ice cream to go with it but want to stick with the dairy-free/vegan trend, top it with my Vanilla Coconut Cashew Ice Cream.
Leave me a rating below and let me know what you think!
Strawberry Rhubarb Pie
NUTRITION FACTS: (per serving) Calories: 402 Total Fat: 20g Saturated Fat: 17g Polyunsaturated Fat: 0.0g Monounsaturated Fat: 0.0g Cholesterol: 0.0g Sodium: 124mg Potassium: 98mg Total Carbohydrate: 52g Dietary Fiber: 6g Sugars: 25g Protein: 5.0g
- For the crust:
- 2 cups white whole wheat flour
- ½ tsp sea salt
- ⅔ cup coconut oil
- 8-12 tbsp ice cold water
- For the filling:
- 3 cups frozen rhubarb, thawed
- 3.5 cups frozen strawberries, thawed
- ½ cup coconut sugar
- ¼ cup maple syrup
- ¼ cup cornstarch
- ½ tsp lemon zest
- 1 tsp lemon juice
- ½ tsp ground cinnamon
- 1 pinch sea salt
- 1 tsp vanilla extract
- Step 1 Preheat oven to 350 degrees F.
- Step 2 Start by making the crust. In a large bowl, mix the flour and salt together. Add the coconut oil, one spoonful at a time, taking a fork to cut it into the flour mixture. It should still be dry with small chunks of coconut oil when you’re done.
- Step 3 Next add the ice cold water, 2 tablespoons at a time, gently mixing between each addition. Continue to add cold water until it begins to come together and form a dough.
- Step 4 Use your hands to gently knead the dough in the bowl and gather any loose bits of flour. Transfer to a well-floured surface and form into a disc.
- Step 5 Sprinkle flour on the top of the dough and using a rolling pin, roll out in a circle until about ⅛ inch thick.
- Step 6 Once it’s at the desired thickness, gently drape one end of the dough over your rolling pin and roll it ¾ of the way up, carefully pick it up and unroll it over your pie dish. It’s forgiving so if it cracks, grab a spare piece and patch it up.
- Step 7 After forming it to your pie dish, cut away the excess overhang and place in the refrigerator (along with excess dough) until ready to pour in the filling.
- Step 8 To make the filling: Mix all ingredients together in a bowl and then pour into pie crust.
- Step 9 To make lattice topping, roll out the excess dough into a rectangle and cut into strips. Lay them across the top of your pie filling, weaving them under and over one another. Cut off the excess ends of the strips and take a fork to press down the edges of the pie crust.
- Step 10 Bake for 75-95 minutes until filling is bubbling and crust is golden brown.
- Step 11 Allow to cool for at least 15-20 minutes. If you want the juices to thicken, allow to cool more.
- Step 12 Serve with a generous scoop of my Vanilla Coconut Cashew Ice Cream.
Crust adapted from: Minimalist Baker’s Coconut Oil Pie Crust