Ever since I started this page, I am all about finding ways to enjoy the treats from childhood in a much healthier way... and my obsession was SNICKERS! I would organize all my candy after a night out trick-or-treating and I definitely cared the most about how many Snickers I ended up with.....
So, naturally it was time to make a healthier version of my favorite treat so that I could still enjoy them and not feel as bad ;) These little guys require few ingredients and are super simple to make!! Plus they are all gluten-free, dairy-free and refined sugar free! Add this one to your bucket list this week and tag me if you make!
Prep Time: 20 minutes
Freeze Time: 25 minutes
Serving Size: 12 mini bars
INGREDIENTS
For the nougat:
1 cup creamy almond butter
1/2 cup coconut flour
1/2 cup almond flour
3 tbsp maple syrup or honey
For the caramel filling:
12 soft medjool pitted dates (about 3/4 cup packed)
1/3 cup water
1/4 tsp salt
1/2 tsp vanilla extract
1 tbsp melted coconut oil
1/4 cup chopped peanuts or other nuts/seeds
For the dark chocolate coating:
2 cups dark chocolate chunks or one 2.5oz chocolate bar (I use Eating Evolved Signature Dark or Enjoy Life chocolate chips!
1 tbsp coconut oil
1/4 tsp flakey sea salt
DIRECTIONS
For the nougat layer --- combine the almond butter, coconut flour and maple syrup in a medium bowl and mix well to combine. Add more coconut flour if needed until a thick batter remains. If it is too crumbly, add some extra liquid (water, non-dairy milk). Press the dough onto a baking sheet lined with parchment paper, and use your hands to create a uniform rectangle shape that is about 1/2-inch thick. You can also use 8x8 loaf tin. Place in the freezer to set or bake for 10-12 minutes for a crispier texture, until golden brown.
For the caramel filling --- combine the pitted dates, salt, vanilla, and coconut oil, and and water in a high-speed blender, and blend until completely smooth and creamy. You may need to stop and scrape down the blender a couple of times to make sure the caramel is blended uniformly. Be sure to taste the caramel and adjust the flavor or texture, as necessary.
Remove the nougat layer from the freezer and spread half of the caramel filling evenly over the top, using a spatula to smooth.
Sprinkle the 1/4 cup of chopped peanuts, or other nuts, over the top of the caramel layer, and use your hands to gently press the chopped nuts into the caramel filling. Place in the freezer again to set for at least another 30 minutes.
For the chocolate coating --- combine the dark chocolate chunks and coconut oil in a heat-safe bowl and melt in the oven, or microwave, until completely smooth and melted.
Remove the candy bars from the freezer, and slice into full-size bars. Slice these full-size bars in half, to create a "fun size" version, if you prefer. Use a spoon to spread the melted dark chocolate over the tops and sides of each bar, then pick them up to coat the bottom, as well (optional). Return the chocolate-coated bars to the parchment-lined baking sheet, and allow to set in the freezer for at least 15 minutes before serving. The longer the bars set in the freezer, the firmer they get!
**Due to the nature of this recipe, these bars will melt quickly if left at room temperature. Serve directly from the freezer for best results!
ENJOY!
xoxo,
Kell
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