"Healthier" Vegan Snickers- refined sugar and gluten free
Snickers has always been one of my favourite naughty treats growing up, with the decadent combination of nougat, caramel and peanuts, what's not to love? Maybe the not so great artificial flavours, preservatives and huge amount of sugar...... Luckily after a bit of playing Ive found an awesome vegan alternative which is refined sugar and gluten free.
Ingredients
For the nougat:
1/2 cup almond butter
2 tablespoons maple syrup
1 tablespoon coconut flour
For the caramel filling:
12 soft Medjool dates, pitted
1 teaspoon of Loving Earth mesquite powder
1/3 cup water
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 tablespoon coconut oil, melted
1 tablespoon of peanut butter
1/4 cup chopped peanuts
For the dark chocolate coating:
1/2 cup melted coconut oil or cacao butter
1/3 cup cacao powder
1/4 cup agave syrup
pinch of salt
*alternative
1 cup dark chocolate (I use Loving Earth)
1 teaspoon coconut oil
Method
To create the nougat layer, combine the almond butter, coconut flour and maple syrup in a medium bowl and mix well to combine. Press the dough onto a baking sheet lined with baking paper, and use your hands to create a rectangle shape that is about 1/2 inch thick. Place in freezer to set.
While nougat is setting make the caramel filling by combining the pitted dates, salt, mesquite powder, vanilla, and coconut oil, 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 flavour or texture, as necessary. This recipe makes a bit extra so you can adjust the amount you want to use (keep remainder for either my vegan pecan pie, carmel slice or mars bar recipes, also great to add to porridge, pancakes or even with sliced apple).
Take out the nougat layer from the freezer and spread half of the caramel filling evenly over the top, using a spatula to smooth. I then spread a layer of the peanut butter (I make my own with peanuts and coconut oil in a thermomix) on top and sprinkle on the 1/4 cup of chopped peanuts slightly press into the filling and return to the freezer to set.
For the chocolate coating, either combine the coconut oil or cacao butter with the cacao powder, syrup and salt OR the dark chocolate chunks and coconut oil in a heat-safe bowl and melt in a thermomix, or over simmering water, until completely smooth and melted.
Remove the bar filling from the freezer and slice into 6 full-size bars (or slice again in half for snack size) 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. Return the chocolate-coated bars to the baking paper, and allow to set in the freezer for at least 15 minutes before serving and enjoy!
xB
