A sweet, tasty poolside frozen boozy treat made with only 5 ingredients. These Gluten free and Vegan popsicles are the perfect Summer treat for everyone to enjoy!
Ingredients
Scale
3 heaping cups (about 500 grams of Pineapple ( I recommend fresh but frozen also works)
Juice of 1Lime
1 cup of Unsweetened coconut milk ( You can also use full fat coconut milk as well)
2–3 Tbsp Cane sugar (I used 2, but more may be needed if your pineapple isn’t as sweet)
5 Tbsps of Rum
Dash of Sea salt
Instructions
Chop the pineapple into cubes and pour into a food processor or large blender.
Add the rum to the pineapple and let it sit for 20 minutes, stirring occasionally. This will help the pineapple soak up the rum.
Pour the remaining ingredients into the blender and blend until smooth. I ran my food processor for about 2 minutes.
Pour the mixture into 12 popsicle molds and place the sticks in the middle.
Store in the freezer for a minimum of 4 hours and enjoy! I
Notes
I used the popsicle molds from Amazon that came with popsicle sticks.
Does it get much better than Peanut Butter and chocolate together tied together in a rich peanut buttery swirl?
These no-bake Gluten-Free Peanut Butter and Chocolate Bars are made with simple ingredients and can be made in under 15 minutes!
Whenever potluck season starts picking up in the Summer or Thanksgiving and Christmas are in full swing these bars are my go-to! Their simpleness makes it something I can whip up on a quick work break or in-between holiday traveling.
What You Need To Make These Gluten Free Fudgy Brownies:
Salted creamy peanut butter
Honey (or maple syrup for vegan)
Oat flour (or ground up oats)
Butter of choice (plant based if you wish)
Your Favorite Chocolate chips
Sea Salt
Vanilla extract
How To Make The Perfect Swirls
To make swirls that mirror ART it’s actually very simple!
You’ll start by using a spoon or teaspoon to drop 1-2 teaspoons of peanut butter over the top layer of chocolate, leaving at least o inch in between other peanut butter droplets.
Using a knife, drag the peanut butter across the top layer of the bars from left to right, going back and forth until you’ve created a design that looks beautiful and is of course tasty!
So, have fun and let your creativity run wild as you create these decadent swirls.
How To Serve these
I recommend taking these bars out 10-15 minutes prior to serving them. This allows the bars to thaw enough in order to serve them at room temp. -where the chocolate and peanut butter layers are at their peak!
Looking for more Healthy Peanut Butter Chocolate Recipes? Check out my other recipes below:
A simple gluten-free and vegan tasty twist on classic peanut butter chocolate bars!
Ingredients
Scale
Peanut Butter Base:
1 cup salted creamy peanut butter
1/4 cup + 1 tbsp honey or maple syrup
3/4 cup oat flour (certified gluten-free)
1 scoop of collagen (optional)
1/4 tsp salt
1/4 tsp vanilla (omit if you want stronger honey flavor)
Chocolate Layer:
3/4 cup chocolate chips of choice
4 tbsp pb
2 tbsp butter of choice
Peanut Butter Swirl Topping:
2 tbsp pb
Instructions
Line an 8×8 inch baking tin with parchment paper and set it aside.
Prepare the bottom Peanut Butter Base by adding all of the ingredients in the base that are listed in the ingredients above. Using a large rubber spatula, stir the mixture and fold it the ingredients are combined and thick.
Transfer the peanut butter mixture into the prepared 8×8 baking tin. Using the rubber spatula evenly spread the mixture, smoothing it out into a nice thick and even layer. When done, set aside.
Prepare the chocolate topping by adding all the ingredients in the chocolate layer section in the ingredients listed above into a small-medium microwave-safe bowl. To make sure the chocolate isn’t burnt use the following method: Heat in 20-second increments until chocolate is melted. Stir in between the 20-second heating increments, until smooth. The chocolate will be ready once it appears shiny.
Pour the chocolate layer mixture over the peanut butter filling in the 8×8 baking tin. Clean off the spatula you had before or grab a new one to smooth the chocolate into a nice even layer. To even out the chocolate tap the tin a few times.
Using a spoon or teaspoon drop 1-2 teaspoons of peanut butter over the top layer of chocolate, leaving at least o inch in between other peanut butter droplets.
Using a knife, drag the peanut butter across the top layer of the bars from left to right, going back and forth until you’ve created a design that looks beautiful and is of course tasty!
Transfer the baking tin to the freezer and freeze for 50-60 minutes
Remove from the freezer and slice into 16 bars.
Notes
I recommend storing these bars in an air-tight container in the fridge for up to 2 weeks. You can also store in the freezer in a freezer bag/container for up to 2 months. I would be sure to let these bars thaw for 15 minutes before serving.
Nutrition is calculated with Collagen peptides added
These Dairy Free and Gluten Free Salted Caramel Pretzel Bars are everything you want…and more!
Ingredients for Gluten Free Salted Caramel Crunch Pretzel Bars
These decadent, layered bars consist of three layers of heavenly goodness. To make all the layers you will need these ingredients.
Your favorite natural peanut butte
Oat flour (or oats)
Powdered peanut butter
Non-dairy milk
Local honey
Vanilla extract
Sea salt
Vegan/Dairy free butter
Unflavored collagen
Gluten free pretzels
Your favorite Dairy free chocolate
You could also omit the collagen and swap the honey for maple syrup to make these vegan. If you omit the collagen, reduce the honey needed in the caramel layer by 1-2 Tbsp.
How Do I Create The Layers?
The freezer is your best friend in this no-bake recipe. To create the layers you will combine all of the bottom layer ingredients and then freeze it for at least 45 minutes. After the bottom layer is frozen and will not easily stick to your hands, you add the caramel layer on top of the bottom (base layer) evenly spreading it across the entire layer.
Once the caramel layer is added you will then add the crushed pretzels and return to the freezer for one hour. Once the caramel layer is frozen its time for the decadent top chocolate layer which consists of melting vegan butter and chocolate in a microwave in increments of 30 seconds at a time.
Once the chocolate mixture is smooth and there are no bumps it is time to pour it on the caramel layer. As with the previous layer, you will evenly spread it and then spread the crushed pretzel on top of it.
The repeated motion of storing this in the freezer and waiting for them to set may seem daunting, but it is a rather simple recipe that involves most of the same ingredients, just different quantities in the layers.
Also, while these are setting you can feel free to catch up on your latest Netflix or Hulu TV show and sit back and relax. I can assure you that the time spent storing these in the freezer is well spent. If the layers are not stored in the freezer long enough the layers will start to mix and the bars will look as if they slightly melted.
So, I advise you to store these in the freezer for at least 45 minutes to 1 hour per layer.
These are Rich Bars!
These are decadent bars, with a capital D, which means they are rich and can be a bit much for some people to have (pallet wise).
To make these bars less rich, I recommend reducing the chocolate you use, making them thinner, or cutting the bars into 16 pieces, as apposed to 12.
For example, you can make the top chocolate layer a drizzle instead of a thick layer, cutting the chocolate in half. This way you can still get the chocolate flavor, but just not as much of it.
Before someone comments, these are not low-calorie bars. However, they are made with wholesome ingredients, no artificial sweeteners, and are packed with over 10 grams of protein, 4 grams of fiber, making them very filling! I have provided a rough estimate of the nutrition, but it is just that, an estimate. As with anything, moderation is key my friends :).
Cheers to you if you’ve read this far! Please comment below and let me know if you have any questions or how these turned out for you.
I invite you to view some of my favorite gluten free recipes that you don’t want to miss!
These no-bake layered bars are rich and nestled in a thick layer of dairy free salted caramel.
Ingredients
Scale
Bottom layer
3/4 cup + 2 Tbsp peanut butter
1 cup + 2 Tbsp oat flour (you can make this by blending oats to a pulp)
1/2 cup powdered peanut butter
2–3 Tbsp non-dairy milk
5 Tbsp honey
3/4 tsp vanilla extract
1/4 tsp salt
Caramel Layer
1/4 cup whipped vegan butter (or normal butter)
2 Tbsp peanut butter
5 Tbsp honey
1/4 tsp vanilla extract
3 scoops collagen (you can omit, but if you do reduce your honey by 1 Tbsp)
1 cup gluten free pretzels crushed (I used Glutino)
Top Layer
1 cup gluten free pretzels
2 Tbsp vegan whipped butter
5 oz milk chocolate melted
Optional: sea salt
Instructions
Bottom layer
Combine all dry ingredients in a medium-sized bowl and set aside.
Warm the honey and peanut butter together in a small bowl by microwaving it for 20-30 seconds.
Add the wet to the dry ingredients and give it a good stir. The dough will be very thick. if you find it is sticky, add more flour.
Move the thick mixture to an 8×8 pan by evenly distributing the layer and store in the freezer for 45 minutes-1 hour.
Caramel layer
Melt all ingredients together, except for the vanilla, collagen, and pretzels, in a small bowl for 20-30 seconds in the microwave.
Add the vanilla and collagen into the mixture. The caramel should be sticky and will be thick.
Add the caramel sauce on top of the bottom layer.
Sprinkle crushed pretzels over the caramel and store in the freezer for a minimum of 45 minutes.
Top Layer
Melt the butter and chocolate together in the microwave in increments of 30 seconds. Take it out of the microwave every 30 seconds giving it a good stir. Watch it carefully as you don’t want the chocolate to burn. The chocolate will be done when it is smooth and there is no bits that appear.
Pour the chocolate over the pretzel/caramel layer. Be sure to spread it to the corners.
Add the crushed pretzels to the top and sprinkle a dash of sea salt.
Store in the freezer, one last time for 45 minutes to 1 hour.
After the bars have froze, cut them into 12 pieces and enjoy! These are good for about 4-5 days in the freezer. you can enjoy them later but the pretzels may get a bit soggy.
Notes
*If you omit collagen in this recipe reduce the honey by at least 1 Tbsp in the caramel layer. *These can be made vegan if you omit the collagen and swap the honey for maple syrup. *The nutrition has been roughly calculated, so it is an estimate.
You can also try this recipe with peanut butter filled pretzels on the top as other people have had successful results with this. The pretzel brand and thickness of the pretzels you get may yield a slightly different texture so I highly recommend Gutino as they are very crunchy.
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