Beat the heat with our vegan and gluten-free copycat Klondike Bars, featuring our creamy Oregon Hazelnut Nut Butter! With less than 10 ingredients, this easy-to-make treat is your new go-to indulgence for the summer!

Ingredients:

• 1 can coconut cream
• ½ cup Ground Up Oregon Hazelnut Butter
• ¼ cup maple syrup
• 2 tsp vanilla extract
• ½ teaspoon salt
• 1 10 oz bag dark chocolate chips
• 3 tbsp coconut oil
• Flaky sea salt
• Chopped hazelnuts

Directions:

1. Line an 8x8 pan with parchment paper and set aside.

2. In a blender, add coconut cream, Hazelnut butter, maple syrup, vanilla extract and salt and blend until smooth. Taste and feel free to add more nut butter or maple syrup if you’d like it nuttier or sweeter. 
3.  Pour the ice cream filling into the prepared baking pan and freeze for at least 6 hours or until frozen.

4. Remove from freezer and slice into 9 square bars. 
5. In a bowl, add chocolate chips and coconut oil. Melt in a microwave or over the stove top until melted. 
6. Dip each frozen square into the melted chocolate, then top with flaky sea salt and chopped hazelnuts. Return to the freezer to set for at least 30 minutes. Enjoy!