Snounty Bars

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!

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SNOUNTY BARS

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

 

INGREDIENTS:

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

 

INSTRUCTIONS:

FOR THE SNICKERS BASE

  • In a food processor, blend the oats, cashews, almonds, coconut, and salt until ingredients form a flour-like consistency.

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  • 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.

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  • 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.

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  • 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.

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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.

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  • 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.

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  • Once set, the bars can then be stored in the fridge.

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One Comment Add yours

  1. that sounds great 🙂

    Like

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