VEGAN SNICKERS BARS
Looking for a guilt-free indulgence that satisfies your sweet tooth cravings? Look no further than my irresistible raw snickers bar recipe. Made with wholesome ingredients, these delectable treats are not only delicious but also packed with nutrients. The combination of luscious dates, creamy almond butter, crunchy peanuts, and rich cacao creates the perfect after-work treat! And the best part? They are completely raw, vegan, and refined sugar-free! Whether you follow a specific dietary lifestyle or simply want to make healthier choices, these homemade Snickers bars are a must-try. So why wait? Treat yourself to this delightful guilt-free pleasure and make a batch today!
Vegan, gluten-free, refined sugar-free
Cooking Time: 2 hours / Setting: 4 hours / Makes 8 small bars
Ingredients:
Date caramel:
• 1 ½ cups medjool dates
• ¼ cup peanut butter
• ¼ cup thin coconut cream
• ¼ tsp salt
• 1 tsp vanilla
• 1/3 cup roasted peanuts
Cookie base:
• 1 ½ cup oats
• 1/3 cup almond meal
•¼ cup vanilla protein powder (I use Macr0mike and discount code is AMB-SAMMYB)
• 2.5TBS maple syrup
• 2 TBS melted coconut oil
Coating:
• 220g vegan chocolate
Method:
1. Transfer dates to a medium-sized bowl and soak in hot water for 10 minutes to soften. Line a loaf pan (8x4) with parchment paper and set aside. Firstly blend the oats in a food processor until it forms a coarse flour, then blend all the remaining cookie base ingredients in a food processor until a soft dough forms.
Firmly press into a lined pan and set in the fridge while you make your caramel layer.
2. For the caramel layer, blend all the ingredients (apart from the peanuts) in the same food processor and blend until the mixture is smooth and spreadable. If the mixture is too thick, add a dash of milk. Once combined, scoop the caramel layer on top of your oat base followed by scattering the roasted peanuts on top of the caramel layer. Press slightly so they stick into the caramel and place in the freezer for 2+ hours or until caramel has hardened.
3. Melt your chocolate in 30 second intervals in the microwave until almost fully melted. Remove the slice from the freezer and slice into 5-6 rectangles and in half again horizontally. Pour your melted chocolate into a shallow bowl, and working one by one, dip the chocolate bar into the bowl with a fork, coat using a spoon, tap to drain and set on baking
paper to harden.
4. Place the bars in the fridge to set, these can be stored in the freezer and defrosted when needed.
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