Healthy Vegan Snickers Bars
Ingredients
Date Caramel
- 1 cup soaked pitted medjool dates cover with boiling water, let sit for 15 minutes
- 3 tbsp creamy peanut butter
- 1 tsp maca powder
- 1 pinch salt
Cookie Base
- 1/3 cup date caramel (from above)
- 3/4 cup oat flour
For Assembling
- 2 bars dark chocolate
- 1/3 cup roasted salted peanuts
Instructions
Date Caramel
- Line 8x4 pan with parchment paper
- Soak dates in hot water for 15 minutes, then drain
- Place dates in food processor or blender with peanut butter, maca, and salt. You may need to add 1-2 tbs water. It will be thick and creamy.
- Scoop out of food processor and set aside in a bowl
Cookie Base
- To food processor, add oat flour and 1/3 cup date caramel
- Pulse until a crumbly, but sticky dough forms
Assemble
- Press cookie base into pan. Then, scoop caramel layer on top. Press peanuts into caramel.
- Place in freezer to harden for 1 hour
- Melt dark chocolate (I did 30 second intervals in the microwave)
- Once the cookie base is hard, remove from freezer. Slice into bars (it made 10 for me) or in half again into mini bars (makes 20)
- Working quickly, dip cold bars into the chocolate to coat completely, and place on lined sheet. Drizzle any extra chocolate over the bars once all are covered.
- Place in fridge to set, and keep stored in the fridge. I sprinkled mine with flaked sea salt, because I’m that person.