Healthy Snickers Bars
You’re not you when you’re hungry. Eat a snickers!
Oh where should I start? Snickers are probably one of my most loved chocolates ever, what is yours? It is probably the combination of soft, sticky and crispy texture, the caramel, the chocolate, and the everything that happens when just be eating one bite. I love snickers, so it's probably not weird that I already have plenty of different kinds of snicker recipes saved here on my blog. Today though, I'm giving you a new one - of healthy snicker bars.
Vegan, gluten free and sugar free
Yes, these bars are vegan, gluten free and sugar free. They are therefore perfect to have stored in your freezer whenever you have a sweet tooth, the blood sugar level is low or if you are just totally craving snickers! I love having healthy snacks like these saved, so that they can "save" me whenever I need it. ;)
Soft dates
You need really soft dates for this recipe, so if you have dates that have become a little bit dry don’t worry. What you can do is to boil some water in a saucepan or a kettle. Pit the dates and place them in a cup or bowl and pour over the boiling hot water. Let it soft for at least 10’, and then the dates will be perfect for this recipe!
THIS RECIPE IS:
Vegan
Sugar Free
Gluten Free
Stuffed with deliciousness
Perfect as a snack or dessert
Perfect when you are not you, when you are hungry.
Healthy Snickers Bars
INGREDIENTS:
Crust:
10 soft pitted dates
1 dl hazelnut or other nut flour
a pinch of real vanilla
a pinch of sea salt
1,5 tbsp creamy peanut butter
1 tbsp coconut oil
0,75 dl gluten free oats
Caramel Layer:
6 soft pitted dates
2,5 tbsp creamy coconut milk
1 tbsp creamy peanut butter
a pinch of salt
¾ dl salted peanuts
approx 150 g dark chocolate + 1 tsp coconut oil
HOW TO MAKE:
Place the dates for the crust in a blender or using a stick blender. Mix until lump free.
Add remaining ingredients for the crust and mix again for approx 30 s-1’ (depending on the blender). It’s done when the dough is lump free and sticky.
Cut a parchment paper so that it fits a small, 12x 7 cm , freeze resistant baking pan. Place the paper in the bottom of the pan and then press out the crust evenly. If the dough is too sticky on your fingers/or the spoon, you can dip your fingers/spoon in a little bit of cold water in between. Place the crust in the freezer while making the caramel.
Place the dates for the caramel filling in the blender or using a stick blender, again. Mix until lump free. Add remaining ingredients and mix again until the texture is a thick caramel sauce. If needed you can add a little bit more of the coconut milk and mix again.
Take out the crust from the freezer and spread out a layer of the caramel layer on top. Chop (big) peanuts if needed to smaller pieces and spread them on top of the caramel layer. Press them down a little bit so that the peanuts don’t fall off.
Place the whole thing into the freezer again until solid, approx 1 hour.
Melt your chocolate over water bath together with the coconut oil. Adding coconut oil to melted chocolate makes the chocolate easier to work with.
Take out the “cake” from the freezer and cut it into long bars. Dip these bars into the melted chocolate and let it set on parchment paper - preferably in the freezer.
Dig in directly, or have these snicker bars stored in the freezer until serving.