Vegan Homemade Snickers Bars

Ingredients

• For the Nougat Layer:
• 3/4 cup coconut cream
• 1/4 cup coconut flour
• 1/2 cup smooth peanut butter
• For the Caramel Layer:
• 1 cup pitted dates
• 1/2 cup raw peanuts
• For the Chocolate Layer:
• 200 g vegan chocolate
• 2 tablespoons melted coconut oil

Method

1. Make the caramel first. Add dates and 2 tablespoons of warm water into a high speed blender and pulse until smooth and creamy. Stir in peanuts and place in the fridge to cool slightly.
2. Line a 18x10 baking tin with parchment paper. Make the nougat layer. In a mixing bowl using hand electric mixer beat coconut cream and flour together until fluffy. Beat in peanut butter. Transfer the mixture into the prepared baking tin and place in the freezer for at least 20 minutes or until the mixture is hard.
3. Lay out a tray with a sheet of parchment paper. Melt chocolate together with coconut oil and it cool slightly. Once the nougat mixture has firmed, take out from the freezer and cut into equal size bars. Spread the caramel over the top of each bar. Dip each bar into the melted chocolate. Use a knife to help spread the chocolate evenly onto the bar. Arrange the chocolate-coated bars onto the prepared tray lined with parchment paper. Place the tray in the refrigerator until the chocolate is completely set.
4. The bars will melt quickly at room temperature so it’s better when they’re served straight out of the fridge.

Nutrition Facts