INGREDIENTS
Makes approx 12 large bars or 25 small bars
Base
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2 cups raw unsalted peanuts
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10 medjool dates (pitted)
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¼ tsp Himalayan pink salt
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Caramel
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10 medjool dates (pitted)
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½ cup rice milk
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½ cup peanut butter
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½ tsp Himalayan pink salt
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1 tsp vanilla extract
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Peanut Layer
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1 cup roasted peanuts
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Chocolate coating
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1 cup cacao butter
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1 tbsp raw coconut (or coconut butter/oil)
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1 ½ tbsp cacao powder
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¼ tsp Himalayan salt
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1 tsp vanilla extract
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5 tbsp maple syrup
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1 tbsp cashew butter
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1 tbsp rice milk
VEGAN SNICKERS BARS
PREPARATION
Base
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Blend the peanuts in your food processor until they form a light crumb.
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Add in the salt and medjool dates and blend further until completely combined.
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Line your baking dish with parchment paper and press the mixture evenly into the base of the dish using a spatula.
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Caramel
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Add all the ingredients to a high speed blender and blitz until completely smooth.
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Spread the caramel on top of the base using your spatula.
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Add the roasted peanuts on top of the caramel.
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Place in the freezer for at least 2 hours (overnight if possible).
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Remove the snickers slab from the baking tray and cut into miniature bars.
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Place the bars back in the freezer whilst you prepare the chocolate coating.
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Chocolate coating
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Add all the ingredients to a large bowl and sit on top of a saucepan with some simmering water.
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Allow the ingredients to melt and whisk to make sure there are no lumps.
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Dip the bars into the chocolate and sit them on top of a cooling rack to set.
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You can dip them a second time for a thicker layer of chocolate.
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Store the bars in an airtight container in the fridge.
