Healthy Caramel Pecan Coconut Ice Cream Bars

These Healthy Caramel Pecan Coconut Ice Cream Bars are the perfect rich and decadent dessert. This recipe is made with clean and simple ingredients and full of pecan, coconut, and caramel flavors. This recipe is raw vegan, gluten-free, and refined sugar-free.

Jump to Recipe Print Recipe

Introducing a guilt-free indulgence that combines the lusciousness of caramel, the crunch of pecans, and the creamy deliciousness of coconut, these Healthy Caramel Pecan Coconut Ice Cream Bars are the perfect raw vegan dessert! These ice cream bars are perfect for satisfying your sweet cravings while nourishing your body with goodness.

the caramel ice cream bars stacked on top of each other with a bite taken out of the top one

Caramel is the ultimate addition to a variety of desserts. I love the addition of caramel in recipes such as my Maple Caramel Almond Cheesecake or my Healthy Chocolate Caramel Pretzel Cookies. The one dessert that I have been dying to add caramel to is ice cream. I am here to present you with the most delicious vegan ice cream bars.

As an Amazon Associate, I earn from qualifying purchases.

This recipe features several affiliate links, meaning I will earn a small commission if you purchase through these links.

Jump to:

Healthy Caramel Ice Cream Bars Ingredients:
How To Make These Vegan Ice Cream Bars:
Substitutions:
Vegan Caramel Ice Cream Bars Variations:
What You Need To Make This Raw Vegan Dessert:
How To Store These Vegan Ice Cream Bars:
Top Tip:
Frequently Asked Questions:
Related Raw Vegan Recipes:
Healthy Caramel Pecan Coconut Ice Cream Bars
More Caramel Recipes:
Reviews

Healthy Caramel Ice Cream Bars Ingredients:

These frozen ice cream bars are the perfect raw vegan dessert because they are made with clean and real ingredients and are perfect for a variety of special diets. These bars are vegan, refined sugar-free, gluten-free, and keto.

the raw vegan pecan bars stacked on top of each other with the sol-ti supermix bag

Coconut Cashew Base:

Sol-Ti Coconut Cashew Supermix - This supermix likely contains a blend of coconut and cashews, providing healthy fats and protein. I love adding this blend to the base because it adds the perfect crunch. It also offers additional nutrients like vitamins and minerals, enhancing the overall nutritional profile. Use code: "NATURALVEGAN" for a discount!
Raw Pecans - Pecans contribute a delightful crunch and nutty flavor to the base. They are rich in healthy fats, antioxidants, and essential minerals like manganese and zinc.
Medjool Dates - Dates are used as a natural sweetener and binder in the base. They provide natural sugars, fiber, and essential minerals. Dates contribute sweetness without the need for refined sugars and help hold the base together.

Vanilla Ice Cream Filling:

Raw Cashews - Raw cashews create a smooth and creamy ice cream texture for the vanilla ice cream filling. They are a great source of healthy fats and protein.
Coconut Cream - Coconut cream adds richness and a tropical flavor to the ice cream. It contains medium-chain triglycerides (MCTs), a type of healthy fat that can be easily converted into energy by the body. You can get coconut cream by scooping off the thick layer of cream from coconut milk. I recommend using a coconut cream with guar gum because it helps the ingredients stay together. However, if you follow a strict vegan diet, you can use freshly made coconut cream.
Coconut Oil - Coconut oil further enhances the creaminess of the ice cream. It contains MCTs and has potential benefits for heart health. Additionally, it helps solidify the ice cream when frozen.
Pure Maple Syrup - Pure maple syrup serves as a natural sweetener, adding sweetness with a unique flavor. It contains some antioxidants and provides a healthier alternative to refined sugars. If you are looking to cut out all sugars, look for a maple syrup alternative made with monk fruit extract.
Vanilla Bean Powder - Vanilla bean powder imparts a pure and intense vanilla flavor to the ice cream. It comes from vanilla beans and is the purest form of vanilla bean you can use. You can also use vanilla extract if you don't have vanilla bean powder. However, I recommend using vanilla bean powder for the rich flavor.

Caramel Sauce:

2-Ingredient Vegan Caramel Sauce - My 2-ingredient vegan caramel sauce is the perfect topping for these ice cream bars.
Sea Salt - I love sprinkling a little sea salt on top of these bars for the perfect salted caramel flavor.
Raw Pecans - These add the perfect crunch and give the bars the perfect look.

See the recipe card for quantities.

looking down at the raw vegan dessert on a cutting board

How To Make These Vegan Ice Cream Bars:

These caramel ice cream bars are a delicious raw vegan dessert made with the finest ingredients. They take some time to make. However, they are absolutely worth the wait.

Prepare the Base:
- In a food processor, combine Sol-Ti Coconut Cashew Supermix, raw pecans, and pitted Medjool dates. Process until the mixture comes together and forms a slightly sticky dough.
Press into a Pan:
- Line a loaf baking pan with parchment paper. Press the coconut cashew mixture evenly into the bottom of the pan to form the first layer. Place it in the freezer while you prepare the vanilla ice cream filling.

Vanilla Ice Cream Filling:

Soak The Cashews:
- In a large bowl, combine the raw cashews and water together and place in the fridge to soak for at least four hours (overnight is best).
Make the Ice Cream Filling:
- In a high-speed blender, combine soaked raw cashews, coconut cream, melted coconut oil, pure maple syrup, and vanilla bean powder. Blend until smooth and creamy. It should resemble heavy cream.
Layer the Ice Cream Filling:
- Pour the vanilla ice cream filling over the coconut cashew base into the pan. Smooth the top with a spatula. Return the pan to the freezer and let it set for at least 4 hours or until firm.

Caramel Sauce:

Prepare the Caramel Sauce:
- In a small bowl, mix softened coconut butter and date syrup until well combined.
Add the Caramel Layer:
- Once the vanilla ice cream layer is firm, spread the caramel sauce evenly over the top. Use a spatula to create a smooth layer. Add the pecans to the top of the caramel sauce. Sprinkle with sea salt or shredded coconut.
Final Freeze:
- Place the pan back in the freezer and let the bars freeze for an additional 1-2 hours or until completely set.
Slice and Serve:
- Once fully frozen, remove the bars from the pan using the parchment paper as handles. Place it on a cutting board or wire rack and slice it into bars or squares.
Enjoy:
- Serve your Raw Vegan Caramel Ice Cream Bars immediately. Store any leftovers in the freezer, separating layers with parchment paper.

Hint: You can also create caramel swirls instead of a caramel layer. To do this, just pour the caramel over the ice cream before it is completely set. This will allow you to create beautiful swirls in the bars.

a close up of the raw vegan caramel bars with a bite taken out of the top one

Substitutions:

There are a variety of substitutions that can be made to this caramel ice cream bar recipe. Here are some of the common ones.

Caramel Sauce - If you are keto or in a rush to make these bars, you can use any caramel syrup in place of the homemade sauce. It's important to make sure that whatever you use is made with a natural flavor and does not contain any artificial sweeteners.
Nuts - You can replace the pecans with any nut of choice. Some great options include walnuts, almonds, pistachios, etc.
Sugar - You can use any liquid sweetener in place of maple syrup or cane sugar, or brown sugar.
Oil-Free - You can omit the oil if you're looking for an oil-free option. However, it is important to keep in mind that this may affect the texture of the ice cream. If you are looking for an easy way to decrease the fat content, this is the perfect way.

If you have any questions about a particular substitution not listed, leave a comment, and I'll get back to you as quickly as possible!

Vegan Caramel Ice Cream Bars Variations:

There are plenty of fun and delicious ways to mix up this recipe. Here are some of my favorite variations.

Dark Chocolate Covered - You can cover these caramel ice cream bars with a chocolate coating. You can use unsweetened chocolate, milk chocolate, or white chocolate. All you have to do is dip the frozen bars into melted chocolate and mix them around until they are completely coated. These delicious bars with a chocolatey coating will resemble a Magnum ice cream.
High Protein - If you want to increase the protein in these raw vegan ice cream bars, you can add some of your favorite protein powder or pea protein to the vanilla ice cream base for the perfect high-protein dessert.
Chocolate Filled - You can add 1-2 tablespoons of cocoa powder to the vanilla ice cream to give these bars the perfect chocolate twist.
Coffee Caramel Ice Cream Bar - You can add a tablespoon of espresso powder to the vanilla ice cream base for the perfect coffee ice cream center. Try this if you've made my Vegan Coffee Ice Cream and you loved it as much as I do!

What You Need To Make This Raw Vegan Dessert:

These vegan pecan ice cream bars require a bit more equipment than you may be used to. However, they are worth the extra dishes, and they are a no-churn ice cream. Here's what I recommend having on hand when making these bars.

Loaf Pan - Any shape baking dish will work perfectly for this recipe, however, I recommend using a loaf pan to achieve perfect rectangular slices.
Parchment Paper - This will make removing the raw vegan caramel bars from the pan very easy.
High-Powered Blender - Although a powerful blender is not a necessity to make this recipe, I recommend investing in one if you're interested in raw vegan recipes. I use a Vitamix, and I absolutely love it!
Food Processor - You will need a food processor to create the base for these bars. You will also need it if you're interested in making my Raw Vegan Taco Salad.

As always, you can find all my go-to equipment on my Amazon storefront or my affiliate page.

the ice cream bars with the sol-ti supermix

How To Store These Vegan Ice Cream Bars:

These vegan caramel ice cream bars are one of the easiest desserts to store. I recommend storing them in an airtight container in the freezer. This will ensure they stay fresh and delicious. If stored properly, they will remain fresh for up to 3 months.

Top Tip:

Dates can vary in sweetness. Therefore, I recommend adjusting the dates to your preference. If you find the base isn't sweet enough, I recommend adding a couple more dates in until you reach your desired sweetness.

Frequently Asked Questions:

Can I use skim milk if I am not vegan?

If you don't follow a raw vegan diet, you could use heavy cream in place of coconut milk. However, I would not recommend using nonfat milk, such as skim milk. The consistency isn't thick enough, and it will not freeze properly.

Are these bars suitable for those with nut allergies?

These bars contain tree nuts, so individuals with nut allergies should avoid them. Consider alternative recipes that use seeds or seed-based butters for a nut-free option.

How do I achieve clean slices when serving?

To achieve clean slices, run a knife under hot water before each cut. Wipe the knife clean between slices for a neater presentation.

Looking for more delicious raw vegan recipes? Make sure to check out some of the other ones on my website!

If you try this Healthy Caramel Pecan Coconut Ice Cream Bar Recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Make sure to share it on social media and tag @theallnaturalvegan to be featured! Thank you for supporting The All Natural Vegan!