Healthy, homemade 'Snickers bars'! It's better than the original - I guarantee it! This vegan and gluten-free dessert is sure to satisfy all your chocolatey and peanut buttery cravings! It uses simple and wholesome ingredients to create a guilt free indulgence. A bottom crust layer, caramel layer, crunchy peanuts, and chocolate to coat - YUM! Store these plant-based snickers in your freezer to have available for your next sweet treat! Oh - and there is no age limitation for loving this candy bar!
Vegan I Gluten Free
Serves: ~9 bars
Time: 20 minutes + freezing time
1 ½ cup almond flour
½ tsp. salt
¼ cup coconut oil, melted
2 tbsp. maple syrup or honey
1 cup dates, pitted and soaked
¼ cup peanut butter
*You may not use all the caramel sauce. Store leftovers in an airtight container in the fridge for up to 1 month. Use in smoothie bowls, sweets, fruit dip, etc.
⅓ cup roasted peanuts
½ cup cacao powder
⅓ cup coconut oil
¼ cup maple syrup or honey
(Alternatively you can melt ¾ cup vegan dark chocolate chips using a double boiler method. Stir in ¼ cup coconut oil.)
Pit the dates for the caramel layer. Place them in a small bowl and cover them with water. Let the dates soak to soften, ~10-15 minutes.
To make the crust layer - First make the bottom crust layer. Add all the ingredients to a mixing bowl or food processor and mix until well combined. You are looking for a slightly sticky texture when you press it together. Add a bit of water or more coconut oil if needed to adjust the consistency. Transfer the mixture to your container for the mold and use a spatula to press it firmly into an even layer.
Place the container in the freezer while you prepare the next layer.
To prepare the caramel layer - Create the caramel layer by draining the dates and adding them, along with the nut butter, to a blender. Mix on medium-high speed until a smooth, sticky paste is formed. Stop and scrape down the sides of the blender as needed. (If you need to adjust the consistency add 1 tbsp. water at a time.)
Use a spatula to spread the caramel sauce over the bottom layer. When smooth and even, sprinkle the peanuts on top. Use your hand to slightly press the nuts into the caramel layer.
Place the container in the freezer for 1 - 2 hours or until solid.
To prepare the chocolate - Prepare the chocolate coating by mixing the coconut oil, cacao and sweetener in a small bowl. Stir well then set the bowl aside.
Alternatively you can melt ¾ cup vegan dark chocolate chips using a double boiler method. Stir in ¼ cup coconut oil.
Line a baking sheet or container with parchment paper, set aside.
To cut the snickers - To remove the frozen layers from the container, carefully run a knife along the edges. Try to wiggle and widen the sides of your container to release the block. Work patiently. You can also try turning the container upside down supporting the contents with your hand as it releases.
Place the frozen layer on a cutting board, and using a sharp knife cut it into your desired candy bar sizes, 3-5 inches.
To chocolate coat the bars - Working one at a time, place a bar into the chocolate mixture. Use a spoon to carefully rotate the bar until it's evenly coated. Transfer the chocolate coated bar onto the prepared parchment paper. Continue this process until all bars are coated with chocolate.
Place the snickers back into the freezer to set.
Enjoy once the chocolate has hardened!
To store - Keep in the freezer for up to 1 month.