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No-bake Vegan Snickers Bars
www.theconsciousplantkitchen.comThese Raw Snickers Bars are no-bake vegan snickers to enjoy a treat with wholesome ingredients.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/no-bake-snickers-bars-raw-vegan-snickers/ or scan the QR code here ➡️
Servings: 12 bars
Calories: 295kcal
Ingredients
Nougat Layer
- 1 cup Cashew
- ½ cup Peanut Butter (Unsalted) no added oil, no added sugar
- 2 tablespoons Maple Syrup
- 2 tablespoons Coconut Oil
- 1 tablespoon Water
- 2 tablespoons Coconut Flour
Caramel layer
- ¾ cup Soft Pitted Dates (4.4oz/125g) - soak in boiling water 10 minutes, drain if the dates are not soft
- ¼ cup Peanut Butter (Unsalted) no added oil, no added sugar
- 2 tablespoons Almond Milk unsweetened at room temperature
- 1 teaspoon Vanilla
- ¼ teaspoon Salt - optional
Toppings
- ¼ cup Roasted Peanuts unsalted
Chocolate layer
- 5 oz Dairy-Free Dark Chocolate Chips (150g)
- 1 tablespoon Coconut Oil
Instructions
Nougat layer
- In a blender with the S blade attachment, add all the nougat layer ingredients starting with: cashews, peanut butter, maple syrup, coconut oil, water, and coconut flour.
- Blend on high speed until the ingredients come together. Form a paste that has almost no bits of nuts (or very small ones). You may have to stop the food processor a few times, stop every 30 seconds, scrape the sides of the bowl with a spatula and repeat until the nougat layer is smooth and easy to shape. It should resemble playdoh in texture. If too dry add a splash of water, up to 1 tablespoon.
- Press the nougat layer into a 9-inch x 5-inch loaf pan covered with parchment paper. Place the pan in the freezer while you make the caramel layer.
Caramel layer
- In the same blender bowl (no need to clean) add all the caramel ingredients: dates (if yours are not soft, soak in boiling water 10 minutes before using, drain them, and then add in the recipe), peanut butter, almond milk, vanilla, and salt.
- Blend on high speed until the ingredients come together, form a smooth sticky date paste that has almost no chunks of dates (or very small ones). As before, you may have to stop the food processor a few times, every 30 seconds, scrape the sides of the bowl with a spatula, and repeat until the date paste is consistent.
- Remove the loaf pan from the freezer, spread the caramel layer on top of the nougat layer, and then sprinkle the roasted peanuts.
- Place the loaf pan in the freezer again for 15 minutes.
- After 15 minutes, pull out the bars from the loaf pan and place them on a chopping board.
- Slice into 12 small bars (on the picture I made 6 huge snickers bars. Trust me it is too big for 1 serving!).
Chocolate layer
- Melt the dark chocolate and coconut oil together in a saucepan or microwave. I recommend 85% chocolate as the middle layers are already very sweet it balances the whole bar sweeteners better (and decreases the sugar!)
- Using two forks, dip each Snickers bar into the melted chocolate then return the bars onto a plate covered with parchment paper.
- Repeat until all the bars are covered with chocolate.
- Place the plate in the freezer 10 minutes or until the chocolate layer is set.
- Store in the fridge, in an airtight container for 3 weeks, or freezer in ziplock bags. Defrost 1 hour before or eat half frozen.
Equipment
Nutrition
Calories: 295kcal | Carbohydrates: 22.4g | Protein: 7g | Fat: 21.3g | Fiber: 3.7g | Sugar: 14.3g