Recipe Link: https://www.abbeyskitchen.com/vegan-snickers-bars/
In this episode of Abbey’s Kitchen, it is almost one of Abbey’s favourite holidays Halloween because it’s all about the candy and the chocolate bars. When Abbey was a kid, after she would go trick or treating with her sister, she would sneak into her sister’s room and take all her fave chocolate bars and then replace them with Abbey’s least favourite candy bars. Abbey’s go-to was definitely those mini Snickers bars. Abbey loves the combination of nougat and peanuts and caramel and chocolate. Abbey wants to share with you a healthier chocolate bar. These are her Vegan Gluten Free Snickers Bars. These are so addictive that you’re going to want to make these all year round.
Let’s do this.
To a food processor, add almond flour, peanut butter, maple syrup, gluten free oats and coconut oil. Blend until fully mixed and mixture is coarse.
To a parchment lined cake pan, add the filling and place in the freezer while you make the caramel sauce.
To make the caramel sauce, add some medjool dates to a saucepan. Add maple syrup, coconut cream. Cook the mixture until the dates soften, stirring often. Add the date mixture to a food processor and blend until it makes a paste like consistency. Scoop it out and add to a large bowl. Add chopped peanuts to the bowl and mix.
Remove the chocolate bar base from the freezer and add a layer of the caramel sauce to the pan. Pop it back in the freezer.
Remove the pan from the freezer and cut them into slices. Add each slice to a bowl of melted chocolate and then add them to a parchment lined pan. Once each slice has been dipped in chocolate place the pan back in the freezer until chocolate hardens.
Abbey hopes you’ll enjoy this recipe and wants you to leave her a comment on what chocolate bars you plan on stealing from your kid’s candy bag.
For more tips on staying healthy, recipes, dieting, and information fit for consumption by foodies everywhere stop by Abbey’s blog.
Recipe:
Ingredients
Nougat
1/3 cup gluten free oats pureed in the food processor to a flour
1 cup almond flour
1/3 cup natural peanut buttter
3 tbsp maple syrup
1/4 cup melted coconut oil
Date Caramel
2 cups medjool dates diced
1/4 cup maple syrup
3 tbsp coconut cream
1/2 cup chopped peanuts
Coating:
150 g dark chocolate chopped
1 tbsp coconut oil
Instructions
Line a loaf pan with parchment paper extending up both sides like wings.
To a food processor, puree the oats, almond flour, peanut butter, coconut oil, maple and salt until smooth. Pack into the bottom of the loaf pan and freeze.
Place the dates, maple and coconut cream in a sauce pot and simmer until bubbling. Transfer to the food processor and puree until very smooth. Mix with the peanuts and layer on top of the nougat layer. Transfer back to the freezer for 2 hours.
Meanwhile, melt the chocolate and coconut oil in the microwave on 50% in 30 second intervals until smooth, stirring between each 30 seconds.
Using a greased knife, carefully remove the parchment from the sides of the bars and cut into 12 bars.
Prepare a baking sheet lined with a silpat.
Dip the bars into the chocolate until fully coated and place on the silpat. Refrigerate or freeze for 10 minutes. Enjoy!
Credit: YouTube
