I’m typing this post with sticky fingers… Yes, I’ve just inhaled one of these divine bars! And WOW they are so dayum addictive! I want them all to myself! Snickers selfishness!
Here’s the thing when re-creating your favourite chocolate bar with a ‘free-from’ version; the mentality is “they are much healthier so it doesn’t matter how much I eat”, but in reality it’s not healthy to eat ALL bars in one sitting. (I know sucks doesn’t it!). However munching on these is a much better option than going for the sugary processed crap and i can guarantee you will enjoy these more! So all in all you’re winning!
I’ve been wanting to make a Vegan version of a snickers bar for a while now but the last time I ended up making caramel slices (the recipe is on my blog if you fancy giving them a try!) but this time I had my heart and tummy set on Snickers!
These 3 layers are so easy to make but do take a little bit of care when putting together, but it’s SO worth it! With me focusing so much on the gym I decided to make these Snickers with a protein noughat for them gaaaains! Which makes them great post or pre workout! If you don’t have protein powder or don’t wish to use it, you can always substitute it for more nut flour.
Below I’ve listed what you need for each layer and the instructions for each individual layer to make it a little easier to follow.
For the base:
- 1 1/3 cup almond flour
- 1/3 cup coconut flour or peanut flour
- 1 cup vanilla protein powder of choice
- 1/2 cup honey, agave or maple syrup
- 1/2 cup nut butter of choice (I used peanut butter)
- 2 tablespoons coconut oil, melted
- 1/3 – 1/2 cup almond milk (you may need more or less depending on the consistency of your dough)
- 3/4 cup pitted medjool dates, soaked in hot water
- 2 tablespoons coconut oil, melted
- 1/3 cup of water (add more if needed once blended if consistency isn’t right)
- 1/2 cup roasted peanuts or any other nuts of choice (I had a mix of cashews and peanuts for mine)
- 1 cup dark chocolate pieces, melted. (Vegan chocolate if making vegan bars)
- 2 tablespoons coconut oil
***You can make vegan chocolate by blending melted coconut oil, cacoa and agave together.***
For protein nougat base:
1. Mix all dry ingredients for the bar base in a large mixing bowl and set aside.
2. Add in wet ingredients: melted coconut oil, nut butter (melt it with the coconut oil if it isn’t a soft one) and milk. Add milk in gradually as you may not need as much or may want to add a dash more. Mix until a dough texture is formed
3. Press the dough onto a baking try lined with parchment paper, and use your hands to create a uniform rectangle shape that is about 1/2-inch thick. Place in the freezer to set. (You can mould individual bars too, but it is easier to do it this way then cut them up after! It was too late for me I’d mounded them individually before I realised! Doh!)
For the caramel filling:
1. Drain the water from your dates that have been soaking in hot water for 3-5 minutes and add into a food processor or blender
2. Add in melted coconut oil and nut butter
3. Blend until you have a thick creamy ‘caramel’. You may have to scrape the mix off the sides a little in between processing to make sure it’s blended completely. (Be sure to taste the caramel and adjust the flavor or texture, as necessary.)
4. Remove bars from fridge, spread ‘caramel’ layer evenly over bars and sprinkle nuts over caramel – use your hands to gently press the nuts into the caramel.
5. Place back in the fridge to set for another 30 minutes or until firm. The freezer will give you a quicker waiting time 😉
For the chocolate:
1. For the chocolate coating, combine the dark chocolate chunks and coconut oil in a heat-safe bowl and melt in the microwave or sat over boiling water until completely smooth and melted.
Assembling of bars:
1. Once bars are completely set cut them into as many bars as you like, small or big! I made 8 medium size bars!
2. Spoon some melted chocolate on a piece of parchment paper on a tray that will fit in the freezer and sit the bars on there then use the spoon to coat the tops and sides!
3. Return the chocolate-coated bars to set in the freezer for at least 15 minutes before serving. The longer the bars set in the freezer, the firmer they get!
Due to the nature of this recipe, these bars will melt quickly if left at room temperature. Serve directly from the freezer for best results! You can store any leftover bars in the fridge! Can be stored for up to 7 days 🙂
Cue everyone wanting to be your bestie!!