Vegan Gluten-Free Snickers Crisper Bars
Ingredients
Base
- 1 1/2 cups rice bubbles
- 1/4 cup vegan vanilla protein powder
- 1/2 cup peanut caramel filling
- Dash of liquid if needed
- 1/2 cup roasted and salted peanuts
Peanut caramel
- 2 cups pitted dates
- 1/3 cup peanut butter
- 1/4 cup water or plant milk
Chocolate topping
- 150g dairy-free chocolate
- 1 tablespoon vegan vanilla protein powder
Preparation
Line a small container with non-stick paper (approximately 10x20cm).
Make the peanut caramel: add the dates and water to the food processor and blend until a paste forms. Add in the peanut butter and protein powder and blend until smooth and thick. Set aside.
Make the rice bubble base: combine the rice bubbles and protein powder. Mix in 1/2 cup of the peanut caramel until all the protein powder has fully dissolved and rice bubbles are all coated; add a dash of liquid if needed.
Sprinkle the roasted peanuts over the base and press them down firmly.
Spread the peanut caramel evenly on top of the base. Put the slice into the freezer to set for at least 2 hours.
Make the chocolate coating: melt the dark chocolate and stir in the protein powder until smooth. Pour the chocolate over the slice. Return to the freezer for 30 minutes before slicing.
