Clean Snickers Bar
I am so excited to share this recipe! I have recreated a classic Snickers bar; chewy on the base, with a creamy caramel and dotted with peanuts. I can honestly promise you that these will not leave you disappointed; they are so delish and are a close comparison to the original.
They are refined sugar free, gluten free and contain next to no dairy, leaving you without that sluggish, guilty feeling after consuming one (or maybe a couple hehe) of them.
I have created a caramel (original recipe, super happy with the result!) using coconut sugar, coconut milk, coconut oil and Ceres almond and peanut butter, which created a thick, rich and creamy mixture; which I did not expect to be able to achieve using clean ingredients! The addition of the almond and peanut also evens out the coconut flavour, and when coated in chocolate, the coconut is almost undetectable.
I hope you recreate these and enjoy them as much as I do (these things are deadly if you are left alone with them..) hahah.
Happy eating! X
They are refined sugar free, gluten free and contain next to no dairy, leaving you without that sluggish, guilty feeling after consuming one (or maybe a couple hehe) of them.
I have created a caramel (original recipe, super happy with the result!) using coconut sugar, coconut milk, coconut oil and Ceres almond and peanut butter, which created a thick, rich and creamy mixture; which I did not expect to be able to achieve using clean ingredients! The addition of the almond and peanut also evens out the coconut flavour, and when coated in chocolate, the coconut is almost undetectable.
I hope you recreate these and enjoy them as much as I do (these things are deadly if you are left alone with them..) hahah.
Happy eating! X
You will need:
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Base:
2 cups fine almond meal ½ cup cashew nuts, soaked for 2 hours 2tbsp Ceres almond and peanut butter 4 medjool dates, soaked for 2 hours 1tbsp coconut oil 1tsp butter 2tbsp pure maple syrup salt 1 cup raw peanuts |
Caramel:
1 cup coconut sugar 400 ml coconut milk ½ jar Ceres almond and peanut butter 2tbsp coconut oil Coating: 350g 72%-85% dark chocolate 4tsp coconut oil |
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Method:
- In a pot, combined your coconut sugar and 100mls of the coconut cream. On a low heat, stir until the sugar has dissolved and leave to simmer for 3-5 minutes. Carefully stir in the remaining coconut cream.
- Using a whisk, whisk in the almond and peanut butter until the caramel is thick. Transfer to a container and set aside.
- In a food processor, blitz your soaked almonds into a semi-fine meal. Transfer into a bowl, and then blitz the dates into a paste. Add to the cashews.
- To the date and cashew mix, add the almond and peanut butter, ground almonds, maple syrup, coconut oil, butter and a pinch of salt. Combine until all the ingredients are well mixed and have formed a sort of paste.
- In a lined square tin, flatten the mixture into the base until evenly distributed. Sprinkle with the raw peanuts.
- Pour the caramel over the top, cover with glad wrap and put in the freezer until the mix is solid (overnight if possible).
- Once hard, cut into desired portions and return to freezer.
- Melt your chocolate and coconut oil over a bain marie, and leave to cool for a few minutes.
- Coat each individual piece in chocolate, set on a greased wire rack and leave to set.
- Store in a container in the freezer, and remove from the freezer 5 minutes before serving. Enjoy!
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