Vegan Gluten-Free Snickers Bars
Ingredients
Base
- 1 1/2 cups almond meal
- 1/2 cup desiccated coconut
- 1/4 cup maple syrup
- 1 tablespoon coconut oil, melted
- 2 tablespoons smooth peanut butter
- 1/2 teaspoon salt
Peanut caramel
- 3/4 cup dates, pitted and soaked
- 1/4 cup coconut cream
- 1/4 cup smooth peanut butter
- 1 tablespoon hulled tahini
- 1/2 teaspoon salt
- Optional: 1-2 tablespoons maple syrup to sweeten more if wanted
Coating
- 200g dairy-free chocolate, melted
Preparation
Line a container with non-stick paper (mine was 8x15cm).
In a bowl, combine all the ingredients for the base until a cookie dough consistency. Press this into the lined container and place in the fridge.
Blend the dates and coconut cream in a food processor or blender until smooth. Add in the remaining ingredients. Transfer as an even layer over the base.
Sprinkle the roasted peanuts evenly over the caramel and press them into the mix.
Freeze overnight until the caramel is set.
Slice the slab into 6 logs.
Melt the chocolate and coat each bar in it. Sprinkle chopped peanuts over the top.
Return to the freezer to let the chocolate set.
Tips
Store in the freezer for up to several months or in the fridge for up to one week. Allow to thaw at room temperature for 5 minutes before eating.
