What on EARTH is a snounty, I hear you ask… sometimes I come up with the most random creations that they’re incredibly hard to name. These bars are a delicious combination of a snickers and a bounty, see where I’m getting at? If you follow this blog, you’d know I made some snickers bars a while back and they were so good I wanted to make them again. However, I often get frustrated making something more than once as I feel it’s a waste of a bake if I’m not recipe testing to come up with new ideas! So I took the foundations of my snickers bar and mixed it up with some Caribbean goodness, and that was how the snounty was born.
I feel like I’ve let myself down recently by not posting as much as I anticipate so apologies if this has ket you down too. I do find it hard to balance all the things I love: baking, blogging, fitness, my Instagram as well as having a 9-5 job and working at my local pub on the weekends! However, I’ll sleep when I’m dead because I’d rather be far too busy than far too bored 🙂 I hope you enjoy this one, let me know your thoughts in the comments!
Prep time: 30 minutes
Setting time: 2 hours
A marvelously random combination of a snickers and bounty, but yep, you guessed it, they’re healthy too! A nutty, caramel, base, followed by a coconutty, chewy middle and finished with decadent layer of chocolate. Not decadent enough to stop after one though…
Author: Goodness Grace
Recipe: Dessert, Snack
Dietary Info: Raw, Vegan, Dairy-Free, No Refined Sugar, Gluten-Free, Paleo, Egg-Free
Makes: 8 bars
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 COCONUT LAYER
- 1 cup desiccated coconut
- 4 tbsps full fat coconut milk
- 2 tbsps maple syrup (or to taste)
FOR THE CHOCOLATE TOP
- 5 tbsps unsweetened cocoa powder
- 5 tbsps coconut oil (room temperature)
- 5 tbsps splenda
- 1/2 tsp vanilla extract
FOR THE SNICKERS BASE
- In a food processor, blend the oats, cashews, almonds, coconut, and salt until ingredients form a flour-like consistency.
- From my own experience, then add in maple syrup and peanut butter and pulse until a sticky ball of dough forms, otherwise the dry ingredients wont process properly. 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 at least 20 minutes.
FOR THE BOUNTY LAYER
- In a medium sized mixing bowl, mix all of the ingredients until combined, then press on top of the base layer.
FOR THE CHOCOLATE TOP
- In a small mixing bowl, use a fork to mix the cocoa, coconut il and splenda until combined. It will look like a thick paste at this stage.
- Stir in the vanilla extract and add more splenda if need be, to taste.
- Microwave/ Heat the ingredients until melted and then wait for the mixture to cool to room temperature.
- Pour the mixture on top of the coconut layer and then place back into the fridge to set for at least 1.5 hours.
- Once set, the bars can then be stored in the fridge.