Sugar-Free High-Protein Vegan Snickers Bars

Name: Sugar-Free High-Protein Vegan Snickers Bars
Ingredients: 90g dates; 30g coconut flour; 30g vegan protein powder or almond flour; 25g peanut butter powder (pb2); Vanilla Flavor; 70g peanuts (I used salted ones, but of course you can use the unsalted version as well); 2 tbsp ground erythritol; 20g melted coconut oil; 150g peanut butter without sugar; 3 tbsp ground erythritol; 35 g coconut oil; 1/4 teaspoon salt optional if you like it lightly salted; 30g peanuts; 100 g chocolate at least 70% cocoa; 10 g coconut oil; a pinch of sea salt

Freezer-friendlyVeganVegetarianCandy and FudgeDessertsNo Bake DessertsGluten FreeHealthyHealthy snacksCoffee TimeSnackDairy-freeGluten-freeKosherHalal

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Boutounnou || 25

648 recipes

Ingredients

First layer

90g dates
30g coconut flour
30g vegan protein powder or almond flour
25g peanut butter powder (pb2)
Vanilla Flavor
70g peanuts (I used salted ones, but of course you can use the unsalted version as well)
2 tbsp ground erythritol
20g melted coconut oil

Second layer

150g peanut butter without sugar
3 tbsp ground erythritol
35 g coconut oil
1/4 teaspoon salt optional if you like it lightly salted
30g peanuts

Chocolate layer

100 g chocolate at least 70% cocoa
10 g coconut oil
a pinch of sea salt

Preparation

Put all the ingredients for the base in a mixer and puree.
Line a small loaf pan or something similar with parchment paper (I always moisten it and wring out the water, so it can be shaped).
Spread the mixture in it and set aside.
Melt the peanut butter with the coconut oil (put in the microwave for a short time) and stir with salt and erythritol.
Spread on the bottom and sprinkle with the peanuts.
Place in the freezer for 30 minutes.
Melt the chocolate with coconut oil using a water bath and spread on top of the peanut cream.
Sprinkle with salt if desired and leave to freeze for another 2 hours.
Then take it out, let it thaw and cut into 10 bars.
Store in sealed container in the refrigerator.