Homemade Vegan Snickers Bars
Ingredients
Nougat base
- 1 cup cashews (soaked overnight)
- 1/3 cup coconut cream
- 1/4 cup coconut oil
- 2 tbsp maple syrup
- 1/4 tsp vanilla bean powder
- 2/3 cup almond meal
Caramel
- 2 cups medjool dates, pitted
- 1/2 cup smooth peanut butter
- 1/3 cup coconut cream
- 1/2 cup coconut oil
- 1 tbsp mesquite powder
- 1/2 teaspoon himalayan salt
- 1 1/2 cups roughly chopped unsalted peanuts
Chocolate coating
- 1 cup cacao powder
- 3/4 cup cacao butter unmelted
- 1/4 cup coconut oil
- 1/3 cup maple syrup
Preparation
Line base and sides of a square cake tin with non-stick baking paper.
Blend all nougat ingredients (except almond meal) in a high-speed blender until smooth as possible. Then add almond meal and blend until just combined.
Spread nougat mixture over base of lined tin. Using a spatula, smooth surface. Freeze for 2 hours or until set.
To make caramel, place dates in a medium bowl and just cover with cold water; stand for 30 minutes, then drain. Blend drained dates with remaining caramel ingredients (except chopped peanuts) in a high-speed blender until smooth as possible.
Spread half the caramel over the nougat; smooth surface. Sprinkle half the chopped peanuts over nougat and using a spatula, press peanuts into caramel. Then spread remaining caramel on top. Sprinkle with remaining peanuts; press down with spatula and smooth top. Freeze for 1 hour or until set.
Melt the chocolate coating ingredients together until smooth and coat the set bars. Freeze or chill until the chocolate sets.
