IBS-Friendly Snickers Bars | Gut-Friendly Paleo Snickers Bar Recipe

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.

Melt the chocolate over gentle heat on the stove, over a water bath, or in the microwave on short 15-second bursts.

Spread half of the melted chocolate in a thin layer over the bottom of an 8"x8" baking pan lined with wax paper or plastic wrap.

Chill the chocolate layer in the fridge.

To make the nougat layer, heat together the nut butter, fat of choice, sugar, vanilla, salt, and coconut milk over medium heat until the sugar has melted and everything is well combined.

Turn the heat to low and add the marshmallows, mixing until they have fully melted and combined with the mixture.

Working quickly, spread the nougat in an even layer over the chilled chocolate base.

Unwrap all your dairy-free caramels and melt them in a heat-safe bowl in the microwave on short 10-second bursts, stirring in-between until melted but not bubbling.

Pour the melted caramel over the nougat layer and spread out to cover it fully.

Sprinkle over the activated nuts and press to push them into the caramel.

Re-warm the remaining half of the chocolate and spread it evenly over the top of the snickers bars.

Chill everything in the fridge or freezer until the chocolate has solidified fully.

Slice into rectangles or squares with a hot knife and keep them refrigerated until ready to eat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens