Santa Barbara will always hold a special place in Ashton and my heart. We used to go down there for about 8 weeks a year with our coach and physiotherapist to train when the weather in Eugene was total crap (2 weeks in December and […]
October and the first part of November have been really busy. Moving, my sister visiting, a food conference in DC, a trip to New York for the NYC Marathon with the Leukemia Lymphoma Society. Whenever I do this much traveling, I usually eat worse than I do at home since I don’t cook for myself and end up splurging on city must-haves like Shake Shack.
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.
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 […]