I’m guessing that there aren’t a lot of people out there that don’t like a good old fashioned Snickers Bar, it’s like a match made in sweet heaven – caramel, chocolate, and nuts all in one glorious bite!
Now, what if I said that Nicole and I stumbled across a recipe for a healthy Vegan, sugar-free Snickers Bar that tastes even better than the real thing, I kid you not. I’m a huge fan of chocolate and all things sweet, so again I was a little skeptical but super interested to see how these bars would turn out and if they held a candle to the real thing. PS: They came holding blow torches!
They also, amazingly enough, didn’t take that long to whip up, the only tedious part was waiting for the chocolate to harden before adding the layer of homemade caramel, but there was definitely something really rewarding about the fact that every part of this sweet you have to make yourself, so there’s no melting of a store bought chocolate or opening a tin of caramel, you’re literally making it all from scratch! It’s also pretty awesome that you don’t feel that guilty when reaching for your third one 20 minutes after making them!
Now onto the recipe, which is just below this photo of the last time all these Snickers Bars were seen together. Shortly after it was taken they all mysteriously disappeared.
PPS: If you missed our previous posts in this Vegan series, don’t worry all you have to do is click on the links below and bam you’re in the money and I know I say this every time I do a recipe post, but if you do attempt these please let me know, I’d love to hear what your thoughts are.
·1 cup coconut oil
·1/2 cup natural cocoa
· Stevia to taste, we used maple syrup because maple syrup is amazing!
· 1/2 cup pitted dates
· 11/2 Tbsp maple syrup
· 1/16 salt
· 1 Tbsp coconut oil
· 1 Tsp vanilla essence
· 1/2 cup peanuts – we used raw peanuts which gave it such an interesting earthy taste
1. Place all the ingredients for the caramel into your food processor and blend until nice and smooth. If the consistency of the caramel is too thick then you can place it in the microwave for a couple of seconds at a time to get it to a spreadable consistency. Don’t over do it though, you don’t want a hot caramel!
2. In a small saucepan melt all the ingredients for the chocolate together and then set aside on very low heat. Should be smooth and glossy.
3. In a rectangular/square cake pan or pyrex place a piece of grease proof paper then pour half your chocolate in to form a thick layer. Wait for it to harden before adding the caramel layer. This will take a few minutes in the fridge.
4. Spoon in the caramel and smooth it out with a spatula then cover it with a single generous layer of peanuts.
5. Add one final layer of chocolate completely covering the caramel and peanut layers then place in the freezer for ±35mins before cutting it into bars and stuffing them in your face.