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Frosty Vegan Caramel Chocolate Truffle Squares
Vegan Caramel Chocolate Truffle Squares are the perfect cold treat in the middle of summer!
Prep Time
30
minutes
mins
Cook Time
15
minutes
mins
Total Time
45
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
12
Calories:
353
kcal
Author:
Karlynn Johnston
Ingredients
3/4
cup
gluten-free flour blend of your choice
3/4
cup
quick cooking oats
2
tablespoons
cocoa powder
1/2
cup
packed brown sugar
1/2
cup
coconut oil
6
tablespoons
maple syrup
2
pints
ofDark Chocolate Truffle Cashewmilk Frozen Dessert
Caramel Sauce Ingredients
1
cup
⁄2 firmly packed brown sugar
1
cup
⁄2 white sugar
2
tablespoons
maple syrup
1
cup
⁄2 unsweetened almond milk
2
tablespoons
vegan margarine
pinch
of salt
dash of vanilla
Instructions
Pre-heat your oven to 375 F.
Combine the crust ingredients in a large bowl until combined thoroughly. Press into the bottom of an 8x8 pan.
Bake in the oven for 15 minutes, then remove. You want the crust to still be a bit soft.
Remove and cool completely.
Once the crust has cooled, soften the two pints of ice cream. Spread over the top of the crust and smooth.
Freeze again until the ice cream is firm
Prepare the caramel sauce.
In a saucepan, combine brown sugar,white sugar, maple syrup and almond milk.
Cook over medium heat until the sugars dissolve completely.
Bring to a boil over medium high heat, boil for one or two minutes until it becomes thicker in consistency.
Remove from heat, stir in the salt and vanilla, then stir in the vegan margarine until melted.
Cool until slightly warm. Cut the dessert squares, plate, then top with the slightly warm caramel sauce.
Notes
The nutrition on this recipe is incorrect as it doesn't pull the vegan ice cream facts.
Nutrition
Calories:
353
kcal
|
Carbohydrates:
62
g
|
Protein:
1
g
|
Fat:
12
g
|
Saturated Fat:
8
g
|
Sodium:
105
mg
|
Potassium:
98
mg
|
Fiber:
1
g
|
Sugar:
51
g
|
Vitamin A:
90
IU
|
Calcium:
71
mg
|
Iron:
0.8
mg