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desserts-baking

Chocolate Snickers Bars

A raw & vegan version of the classic snickers bar well worth trying!

20 8
Chocolate Snickers Bars | DonalSkehan.com, A raw & vegan version of the classic snickers bar well worth trying!

desserts-baking

Chocolate Snickers Bars

A raw & vegan version of the classic snickers bar well worth trying!

Sunday, March 19, 2017

For the nougat layer:

8 medjool dates, pitted

1 cup smooth almond butter

6 tbsp maple syrup

1 tsp vanilla extract

12 tbsp puffed quinoa or brown rice

2 tbsp rice flour

For the caramel:

12 medjool dates

4 tbsp coconut oil, melted

¼ cup of water

A pinch of salt

1 tsp vanilla extract

For the filling and decoration:

½ cup roasted peanuts, roughly chopped

1 cup dark chocolate chips

1 tsp coconut oil

Mixing bowl

20cm X 20cm square baking tin

Blender/ food processor

Heatproof bowl

Pot

 

20 mins + chill time
Serves 8

If you are a fan of snickers bars but want a vegan version this is the recipe for you! Filled with lots of better for you ingredients, this will definitely give the traditional version a run for it’s money

For the nougat layer, place all the ingredients in a bowl and mix until a rough dough forms. Using parchment paper scraps, press the mixture into a 20cm X 20cm square baking tin lined with parchment paper. Place in the freezer to set for 30 mins.
For the caramel, blitz all the ingredients in a blender until smooth. Add the peanuts and stir through until completely incorporated.
To assemble, spread half the caramel over the set nougat layer. Use a little parchment to pack everything tightly into the tin before freezing for 30 minutes. Once set, remove from the tin and slice into 12 bars.
Melt the chocolate and coconut oil in a bowl over a pot of barely simmering water and allow to cool slightly.
Dip each bar in the melted chocolate mixture and transfer to a baking sheet lined with parchment paper.
Chill for one hour until the chocolate has set and devour!
20 mins + chill time
Serves 8

Ingredients

For the nougat layer:

8 medjool dates, pitted

1 cup smooth almond butter

6 tbsp maple syrup

1 tsp vanilla extract

12 tbsp puffed quinoa or brown rice

2 tbsp rice flour

For the caramel:

12 medjool dates

4 tbsp coconut oil, melted

¼ cup of water

A pinch of salt

1 tsp vanilla extract

For the filling and decoration:

½ cup roasted peanuts, roughly chopped

1 cup dark chocolate chips

1 tsp coconut oil

You'll Need

Mixing bowl

20cm X 20cm square baking tin

Blender/ food processor

Heatproof bowl

Pot

 

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