Homemade SNICKERS BARS | No Dairy, No Refined Sugar

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is lower in calories and provides a different flavor profile.

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: milk chocolate

Cacao nibs are lower in sugar and higher in antioxidants.

maple syrup

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener with a similar texture.

coconut oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is versatile.

Add cashews and peanuts to a bowl and cover them with water.

Let the cashews and peanuts soak for about 8 hours to soften.

Drain the soaking water from the cashews and peanuts.

Add the soaked cashews and peanuts to a high-speed blender along with coconut cream, maple syrup, and optionally vanilla extract.

Blend on high until completely smooth, using a tamper to push ingredients down if necessary.

Transfer the nougat mixture into a parchment paper lined loaf pan and spread it into an even layer.

(Optional) Add a layer of peanuts on top of the nougat or mix them into the caramel layer.

For the caramel, blend medjool dates, coconut cream, coconut nectar, and vanilla until smooth.

Pour the caramel on top of the nougat layer and smooth the top with a spatula.

Transfer the pan to the freezer to let the nougat and caramel firm up for at least an hour.

For the chocolate layer, melt and temper chocolate made from cacao butter, cacao powder, and coconut sugar, or use store-bought chocolate.

Coat each Snickers bar by placing it into the liquid chocolate and turning it over a couple of times.

Lift the bar with a fork to let excess chocolate drip back into the bowl.

Place the coated bar back onto a piece of parchment paper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens