Dubai Chocolate Inspired Vegan Klondike Bars

Bars, Desserts

these dubai-chocolate inspired klondike bars are what frozen dessert dreams are made of—creamy, luxurious, and dipped in a thick chocolate shell.

they taste like pistachio halva met a frozen truffle, and trust me, once you try one, you’re going to want a stash in your freezer at all times.

the flavor is sweet and nutty with a hint of floral from vanilla bean paste and honey.

the texture? a perfect balance of rich and velvety inside with a firm, snappy chocolate coating. and the best part?

they’re made with just a few nourishing ingredients and come together with the help of your blender and ninja creami—or a no-churn option if you don’t have one!

the star ingredient: edward & sons native forest® organic coconut cream

this recipe is proudly sponsored by edward & sons using their native forest® organic coconut cream, and i can’t imagine a more perfect base.

the cream is luxuriously thick, super smooth, and has a neutral yet rich flavor that pairs beautifully with pistachios and honey.

it’s 100% organic, dairy-free, has no gums/fillers and absolutely essential for achieving that luscious texture. plus, it’s easy to blend and sets up beautifully when frozen.

how to make them (ninja creami method)

you’ll start by blending the thick cream from one chilled can of edward & sons native forest® organic coconut cream with raw pistachios, honey, vanilla bean paste, and a pinch of sea salt.

that gets poured into a ninja creami pint and frozen solid for 24 hours.

once frozen, churn it using the ice cream setting.

it comes out silky and rich—exactly what you want. then transfer the churned ice cream into a parchment-lined loaf pan and freeze overnight.

the next day, slice into bars and dip each one in melted chocolate.

they’re decadent, nourishing, and the ultimate summer dessert.

no ninja creami? no problem (no-churn version)

if you don’t have a ninja creami, you can still make these!

after blending the base, pour it directly into the parchment-lined loaf pan and freeze for at least 6–8 hours, ideally overnight.

the texture won’t be quite as airy as the churned version, but it will still be incredibly creamy thanks to the high-fat content of the coconut cream.

before dipping in chocolate, let the loaf sit out for about 10 minutes to soften slightly, then slice and dip as usual.

storage tips

store the dipped bars in an airtight container in the freezer.

they’ll stay fresh for up to 2 weeks. let them sit out at room temp for 2–3 minutes before eating for the perfect bite.

why you’ll love them

indulgent flavor with no refined sugar
pistachio + honey + vanilla = dreamy flavor combo
thick, creamy texture from edward & sons native forest® organic coconut cream
freezer-friendly and perfect for summer
simple ingredients, huge payoff
ninja creami + no-churn friendly

if you love Dubai Chocolate Inspired Vegan Klondike Bars, then try these other recipes from upbeetandkaleingitblog!

Healthier No Bake Reese’s Peanut Butter Cup Bars

Dreamy Blueberry Banana Bread Gluten-Free Scones (Plant-Based!)

No Bake Pistachio Cheesecake Brownie Cups

8-Ingredient Banana Chocolate Chip Breakfast Cookies (No Refined Sugar)

Nourishing No Bake Blueberry Cheesecake With Date Sweetened Crust

No Bake Double Chocolate Bliss Rolls

The Best No Bake Peanut Butter Chocolate Cheesecake

No Bake Plant Based Vanilla Cinnamon Crumble Cheesecake

Nourishing Vegan Protein Granola Ice Cream & Cinnamon Coconut Sugar Peaches

are you going to make my Dubai Chocolate Inspired Vegan Klondike Bars!?

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also, you can follow upbeetandkaleingit on Instagram, Pinterest, and Facebook for more vegan recipes!

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Dubai Chocolate Inspired Vegan Klondike Bars

Recipe by Mary

Servings

servings

Prep time

minutes

Calories

248

kcal

APPROXIMATE MACROS per bar (8)
calories: 248
protein: 2.1g
carbs: 22.1g
fat: 17.6g

Ingredients

ice cream base
1 can (13.5 oz) edward & sons native forest® organic coconut cream, refrigerated overnight
1/3 cup raw pistachios (shelled)
3 tbsp honey
1 tsp vanilla bean paste
pinch of sea salt
1/3 cup unsweetened dairy-free milk (only if needed to blend)

chocolate shell
1 1/4 cups melted vegan chocolate chips (date or coconut sugar sweetened if possible)
1 tbsp coconut oil (optional, for a thinner shell)

Directions

blend the base:
in a high-speed blender, add the thick cream from the top of the can of edward & sons native forest® organic coconut cream (leave behind any excess water at the bottom unless needed). add pistachios, honey, vanilla bean paste, and a pinch of sea salt. blend until smooth and creamy, adding a splash of dairy-free milk only if needed to help it blend.
ninja creami prep:
pour the blended mixture into a ninja creami pint container and freeze for 24 hours.
churn:
after 24 hours, churn the pint in the ninja creami using the “ice cream” setting. if needed, respin once or twice for a smooth, creamy consistency.
mold into bars:
line a loaf pan with parchment paper. transfer the churned ice cream into the pan and spread evenly. freeze overnight until completely firm.
cut into bars:
lift the block of ice cream out of the pan and cut into 8 equal squares using a sharp knife.
dip in chocolate:
melt the chocolate chips with coconut oil (if using) until smooth. working quickly, dip each bar into the melted chocolate to coat, then place on a parchment-lined tray. return to the freezer for 10–15 minutes to harden.