So a friend of mine (thanks Leyla!) recently posted an image of some baking she had done at home and they looked soooo good that it inspired me to have a go. I say “baking” but thankfully for me (and my ability to burn myself by merely looking at an oven) these badboys don’t need any cooking time, more the opposite as you need to set them in the fridge/freezer.
Anyway, here you go. This recipe comes from The Happy Pear so you can always watch the attached video and see them with smiley faces making somewhat more attractive snickers bars than mine. This specific recipe is vegan, gluten free, dairy free and free from refined sugars yayyy. Sadly, this doesn’t mean you can eat the entire batch but seriously, they are RICH so you probably wouldn’t even be able to.
What you need –
For the creamy base layer:
65 grams Agave nectar or some form of sweetener
240grams almond butter (I used peanut)
8-10 Tablespoons ground almonds
A pinch of salt
1 Teaspoon vanilla extract
For the middle caramel section:
180 grams of pitted dates
90 grams almond or peanut butter
4-7 Tablespoons of water
4 Tablespoons of coconut oil
For sprinkling on top:
100 grams of roasted peanuts
400 grams of delicious dark chocolate for melting over the top.
You know what I’m like with cooking. My instructions are slack to say the least and I think this is why this recipe appealed to me so much as there is simply no fuss to it! You basically mix and layer up.
- So to make the base you simply mix all of the base layer ingredients until they are really well combined.
- Lay out some baking paper in a tray (or foil if you have no paper) and evenly spread out the nougat-y deliciousness. I did this way too thick but perhaps that’s because subconsciously I know how greedy I am when it comes to cake. Anyway, go for about an inch thick ideally or just less if you’re wanting that authentic snickers look.
- Place the tray in the freezer for ten minutes just til it sets.
- Whilst this is setting, make the caramel…
- In a blender place all the caramel ingredients. Add water as necessary, I think I used about 7 Tablespoons in total but this may be because my blender isn’t great.
- Back with the base layer. Whilst still nice and firm, slice them into bar shapes and move slightly apart from one another. I went for squares rather than bar shapes but that’s just because I can never just do what I’m told…
- Spread the caramel onto each bar. As much as you can!
- Sprinkle the peanuts on top as you’d find within a snickers bar. I chose to smash the peanuts up a bit first, not particular reason why!
- Place back in the freezer to set again.
- Melt the chocolate, try not to eat it all there any then.
- Hold each bar up and drizzle with chocolate.
- Place the tray back in the freezer for twenty minutes until they are set and the chocolate has firmed up. Tidy up the edges by trimming off excess chocolate (and eating these bits)
And that’s about it! Enjoy.
If you do make them, I’d love to see your efforts.