Vegan Snickers
EASY VEGAN SNICKERS BAR
Ok so I know I say this about a lot of my desserts, but I think this has to be my favourite sweat treat! Snickers bar was one of my favourite chocolates growing up, so it was so much fun veganising this recipe, and I personally think it tastes waay better than the chocolate bar!
Every person who tries one of these has also confirmed how good they are, my boyfriend pretty much begs me to make these every week haha, but honestly they really are so delicious and this is your sign to make them!! They make quite a few bars, I also like cutting them in squares so you can get even more. Then you can store some in your freezer and just get them out when you’ve run out of your stash in the fridge!
I also made a reel of this recipe on my Instagram, so click here to watch how I make them.
INGREDIENTS
Base
3/4 cup cashew butter
3 tbsp maple syrup
1 cup coconut flour
1/4 cup coconut oil
1/2 tsp sea salt
Roasted Peanuts
Caramel layer:
1 1/2 cups Medjool dates (approx. 8x large dates)
1 cup coconut cream (hard stuff on top of the can)
1/2 tsp sea salt
1 tsp miso
1/2 cup peanut butter
5 tbsp coconut oil
300g dark chocolate
DIRECTIONS
Line a brownie pan with baking paper.
Place the nut butter and oil into a bowl and whisk until combined and smooth. Gradually add in the coconut flour stirring s you go until it's thickened up.
Mix in the sea salt.
Pour the base into an even layer in the pan.
Top with some roasted peanuts.
Place in the freezer whilst you make the caramel.
For the caramel, add all ingredients except coconut oil in a high-speed blender and pulse on high until smooth, slowly add in coconut oil until mixed in.
Pour the caramel over the base, top with some more roasted peanuts. Place back in the freezer for 1 hour or until caramel has set.
Melt the chocolate on a double burner (this is a pot of boiling water on medium heat, with a heatproof bowl on top, not touching the water).
Cut the bar into slices, then with a fork dip the snickers into the chocolate making sure it's fully coated and let cool on baking paper. I like to double dip mine in the chocolate again, but this is totally up to you. Once the first or second layer is cooled drizzle with a little more chocolate and top with some flaky sea salt.