Here’s a healthy take on the classic Snickers bar, my go-to choice with a box of Celebrations.
OK, it’s not a replica, but dare I say I think I prefer my own? A perfect consistency, filled with plant-based ingredients, and melt just enough by your last bite, that you get to lick your fingers afterwards, if you’re into that.
These bars are so easy to make: two steps with a food processor and one step in a pan, then hey presto… you’re nearly there! Just a few hours in the freezer and that’s it, no cooking! You’ve got a coco-nutty base topped, followed by a gooey peanut butter and date caramel and finished with a shiny chocolate ganache.
If I haven’t convinced you enough already, not only are these bars delicious, and plant based, they’re also free of refined sugar, soy-free and gluten-free – happy days 🙂
RAW SNICKERS BARS
Prep Time: 25 minutes
Total Time: 25 minutes (plus freezing time)
A raw yet decedent treat, with a crunch, nutty base, a gooey caramel middle and a chocolate and coconut finish. A perfect replacement for the real thing, without the added guilt and junk.
Author: Goodness Grace
Recipe Type: Dessert, Snack
Dietary Info: vegan, gluten-free, soy-free, no added sugar
For the base layer
- 1/2 cup gluten-free rolled oats
- 1/2 cup cashews
- 1/2 cup almonds
- 1/2 cup shredded coconut
- 1/4 cup maple syrup
- 2 tbsp smooth peanut butter
- pinch of sea salt
For the caramel layer
- 1 cup Medjool dates, soaked in hot water for 20/30 minutes. Can be un-pitted easier being soaked.
- 1 tbsp peanut butter
- 1/2 tbsp maple syrup
- 1/2 tsp vanilla extract
- pinch of sea salt
For the chocolate layer
- 1/4 cup creamed coconut (the top layer of a can of unshaken coconut milk also works)
- 6 tbsp raw cacao powder or cocoa powder
- 2 tbsp maple syrup
For the coco-nutty base
- In a food processor, blend the oats, cashews, almonds, coconut, and salt until ingredients form a flour-like consistency.
- Add in maple syrup and peanut butter and pulse until a sticky ball of dough forms. You may need to add water if the mixture won’t stick.
- Press base down evenly into a baking tray, lined with non-stick parchment paper. I find this easiest to do first with my hands, and then with the back of a metal spoon.
- Place in the freezer to set.
For the peanut butter caramel
- Drain the dates.
- Blend the dates, peanut butter, maple syrup, vanilla extract, and salt in a food processor until smooth.
- Spread caramel over the base and sprinkle peanuts on top of the caramel. Easy to spread with the back of a metal spoon.
- Place back in the freezer.
For the chocolate
- Heat coconut cream in a saucepan with the cocao/ cocoa powder over low heat until completely melted.
- Add maple syrup and whisk together until fully mixed.
- Pour chocolate evenly on top of the caramel.
- Place back in the freezer for an hour.
- Remove from the freezer when almost set and cut into slices, then return to freezer to set completely.
- To be stored in freezer, remove 20/30 minutes before eating.
For more healthy inspiration, including fitness tips and savoury dishes, feel free to stalk me on instagram @goodness.grace.blog