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Donal Skehan
Chocolate Snickers Bars | DonalSkehan.com, A raw, vegan version of the classic Snickers chocolate bar!
  • desserts-baking

Chocolate Snickers Bars

March 19

It’s hard to resist the combination of nougat, caramel, peanuts and chocolate but now you don’t to! I’ve taken the naughty out of this much-loved candy bar, substituting the high-sugar ingredients for dates, almond butter, puffed quinoa and coconut oil. It’s suitable for vegans too!

  • time 20 mins + chill time
  • serves Serves 8
  • video
Method
  1. For the nougat layer, place all the ingredients in a bowl and mix until a rough dough forms. Using parchment paper scraps, press the mixture into a 20cm x 20cm/8" x 8" square baking tin lined with parchment paper. Place in the freezer to set for 30 mins.
  2. For the caramel, blitz all the ingredients in a blender until smooth. Add the peanuts and stir through until completely incorporated.
  3. To assemble, spread half the caramel over the set nougat layer. Use a little parchment to pack everything tightly into the tin before freezing for 30 minutes. Once set, remove from the tin and slice into 12 bars.
  4. Melt the chocolate and coconut oil in a bowl over a pot of barely simmering water and allow to cool slightly.
  5. Dip each bar in the melted chocolate mixture and transfer to a baking sheet lined with parchment paper.
  6. Chill for one hour until the chocolate has set and devour!

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Ingredients

For the nougat layer

8 medjool dates, pitted

1 cup smooth almond butter

6 tbsp maple syrup

1 tsp vanilla extract

12 tbsp puffed quinoa or brown rice

2 tbsp rice flour

For the caramel:

12 medjool dates

4 tbsp coconut oil, melted

¼ cup of water

A pinch of salt

1 tsp vanilla extract

For the filling and decoration

½ cup roasted peanuts, roughly chopped

1 cup dark chocolate chips

1 tsp coconut oil

For the nougat layer

8 medjool dates, pitted

1 cup smooth almond butter

6 tbsp maple syrup

1 tsp vanilla extract

12 tbsp puffed quinoa or brown rice

2 tbsp rice flour

For the caramel:

12 medjool dates

4 tbsp coconut oil, melted

¼ cup of water

A pinch of salt

1 tsp vanilla extract

For the filling and decoration

½ cup roasted peanuts, roughly chopped

1 cup dark chocolate chips

1 tsp coconut oil

You'll Need

Mixing bowl

20cm x 20cm/8″ x 8i” square baking tin

Blender/food processor

Heatproof bowl

Pot

4.1
(10)
photo
If you make this recipe, be sure to tag your photo #DonalSkehan