Homemade, healthier snickers
Raw, vegan, refined sugar free.
Makes: 12-15 bars
Preparing Time: about 20-25 minutes
- 1 cup rolled oats
- 1/2 cup almond flour
- 2 Tbsp maple syrup
- 1 Tbsp coconut oil
- 1/4 tsp salt
- 1/4 cup almond milk
- 12 large dates (I used medjol dates)
- 3 Tbsp peanut butter
- 1/3 cup melted coconut oil
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup peanuts
- ~1 cup dark chocolate (or milk chocolate if you prefer)
- Process the oats in a mixer / blender to get flour then mix in the rest of the ingredients.
Incorporate well to obtain the nougat base.
Spread over a glass container or silicone mould or any tray slightly thicker than the bar you would like to have. Place in the freezer while preparing the next layer.
Note: You don’t need a silicone mould to create this. I only used it because I like the bars to be perfectly symmetrical. You can just spread the layers in a tray and then cut them after they come from the freezer (before dipping them in chocolate).
- To prepare the caramel layer, first check the dates. If they are dry, soak them in hot water for about ten minutes. Then add the dates and the rest of the caramel layer ingredients (without the peanuts!) to a food processor/blender and blend them until you get a creamy sticky mixture.
- Bring the chilled nougat base and spread the caramel layer over it. You can spread as much or as little caramel as you like.
Then sprinkle some peanuts on top – again, add as much as you like.
Put back in the freezer.
- Melt the chocolate. It’s best to do it on a double boiler but you could also do it in the microwave in 10-15 second increments.
- Dip each bar in the melted chocolate and set aside to dry.
I like my snickers extra chocolate-y so I dipped them twice.
- You can store the snicker bars in the freezer in a sealed container and they can last for up to two months.
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