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Homemade Snickers Bars with Almonds and Caramel

Name: Homemade Snickers Bars with Almonds and Caramel
Ingredients: 1/2 cup almonds; 1/2 cup cashews, soaked; 2 tbsp maple syrup; 8 medjool dates, pitted; 1 tbsp almond butter; 1 tbsp coconut oil; 2 tbsp maple syrup; 1 tsp vanilla extract; 2 tbsp water; 1/2 cup coconut oil; 1/3 cup raw cacao powder; 1/4 cup maple syrup; 1 tsp vanilla extract

Freezer-friendlyVeganVegetarianCandy and FudgeDessertsNo Bake DessertsFreezer friendlyGluten FreeHealthy snacksCoffee TimeDairy-freeGluten-freeKosherHalal

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GEORGIA HOUSTON

27 recipes

Ingredients

Base

1/2 cup almonds
1/2 cup cashews, soaked
2 tbsp maple syrup

Caramel

8 medjool dates, pitted
1 tbsp almond butter
1 tbsp coconut oil
2 tbsp maple syrup
1 tsp vanilla extract
2 tbsp water

Chocolate

1/2 cup coconut oil
1/3 cup raw cacao powder
1/4 cup maple syrup
1 tsp vanilla extract

Preparation

Line a small slab tray with baking paper.
Place almonds, cashews and maple syrup in a high powered blender and process until well combined.
Place base in the bottom of the tin and press down till smooth.
Freeze for 1-2 hours.
Meanwhile, make caramel filling by processing dates, almond butter, maple syrup, vanilla and 2 tbsp water until smooth.
Spread caramel over base and freeze for 2 hours or overnight.
To make chocolate, whisk the melted coconut oil with the cacao, maple syrup and vanilla.
Remove tin from freezer and cut into pieces.
Place a sheet of baking paper on the kitchen bench and sit a wire rack on top.
Dip each bar into the chocolate mixture and place on rack to allow the excess chocolate to drip off.
Keep bars in freezer for up to 6 weeks if you have self control.