I have been like a shaken up snowglobe, waiting for the snow pieces to settle back down to the bottom. Hence my disappearance as of late. I have been hoping that the less my life moves, the sooner everything settles.

Have you ever had a crazy time in your life where you are consumed by the insanity that you almost forget what exactly it is that you have been through? I have been slowly able to gradually build back a routine in this new life of mine and this weekend, as I sat in momentary silence, it occurred to me: Son of a Vondruke, my life has been flipped upside down these past 3 months!  The amount of changes that I have endured is ridiculous:

A break-up.

Finding my dream job.

A move.

Losing my dream job.

Another move.

Getting accustomed to a new life, new routine, new city

 All I can do is pray for the snow to settle quicker.

Especially when I don’t want the chocolate to melt all over my fingers…

 

Snickers Ice Cream Bar Recipe

Gluten, dairy and egg free

makes 10 Snickers ice cream bars

INGREDIENTS:

  • 1 1/2 c. non-dairy ice cream
  • *raw caramel sauce
  • 1/2 c. peanuts
  • 1 1/4 c. Enjoy Life chocolate chips + 1/2 c coconut oil, melted til smooth

*Raw Caramel Sauce

  • 10 dates, depitted and chopped
  • 2 Tb water
  • 2 tsp vanilla extract
  • 2 Tb coconut oil
  • 2 Tb agave
  1. Blend all the ingredients until smooth.
  2. Refrigerate.

ASSEMBLE:

  1. Line a small dish (I used a 6″ pan) with parchment or wax paper.
  2. Fill bottom layer with ice cream. Freeze for 20 minutes if ice cream is too soft.
  3. Second layer is chilled date caramel sauce.
  4. Coat with peanuts.
  5. Freeze for 1 hour.
  6. Remove from the pan and cut into 3″ pieces. Dip into chocolate sauce, place on parchment paper-lined plate and freeze again for 10 minutes.