No bake homemade Snickers Bars! What??!??? So healthy & delicious! Yum!
8 simple ingredients and are perfect to get your candy/chocolate fix in a healthy way!
RECIPE:
For the Nougat Base:
2 ½ cup almond, oat or coconut flour(150 g)
â…” cup peanut butter 200 g)Â
½ cup sugar free syrup (110 g)
1–4 tablespoons milk, if needed
For the Caramel and Peanuts
12 soft dates - pittedÂ
â…” cup peanut butter 200 g)
â…“ cup sugar free syrup(85 g)
¼ cup milk (55 g)
pinch of saltÂ
1 cup roasted peanuts (120 g)
For the Chocolate and Peanut Layers
1 cup ChocZero chocolate chips (55 g). TO ORDER: https://shop.choczero.com Use the code JENNSWWJOURNEY10 for 10% off!
Make the Nougat Layer: In a bowl, add all the base ingredients and mix well until you get a dough that’s crumbly but can be pressed together between your fingers. If the dough is too dry, add 1-4 tablespoons of plant-based milk of your choice to adjust the consistency.
Transfer the dough to an 8-inch square baking pan lined with parchment paper.
Firmly press the dough into the prepared pan in an even layer and place in the freezer.
Make the Caramel: In a food processor, add the dates, peanut butter, sea salt, maple syrupand plant based milk. Process until completely smooth, scraping down the sides as needed until everything is incorporated.
Remove the base from the freezer and spread the caramel over the base in an even layer using a spatula.
Sprinkle the roasted peanuts on top of the caramel in an even layer and lightly press them into the caramel. Place in the freezer to set for at least 4 hours or overnight.
Lift the bars out of the baking tray using the parchment paper and cut into 24 small bars (3 rows of 8).
Place the bars back in the freezer while you prepare the chocolate coating.
Make the Chocolate Coating: Melt the chocolate and coconut oil in a double boiler or the microwave until smooth and creamy. If using the microwave, stir every 15-12 seconds and be careful not to burn the chocolate.
Dip the bars into the chocolate until coated on all sides then sit them on top of a cooling rack or a tray lined with parchment paper until firm.
Store the bars in an airtight container in the fridge for up to a week or enjoy straight from the freezer.
24 bars:
5 points each
222 calories
12g fat
26g carbs
6g protein
Recipe inspiration from runningonrealfood.com
YouTube Video: