Healthy Homemade Snickers Bar
Gluten-Free, No Added Sugars, No Artificial Flavors.
Please don't pour that soaking water down the drain. Use it in a smoothie or coffee. It's naturally sweet from the dates with added goodness of the dates.
Servings:
4
Prep Time:
20 minutes
Cook Time:
40 minutes
Ingredients
Date Caramel
- 300 grams Dates
- 100 grams Peanut butter
- 5 grams Vanilla extract
Nougat Layer
- 300 grams Almond flour
- 60 grams Maple syrup
- 120 grams Peanut butter
Pistachio Layer
- 230 grams Pistachios (Roasted)
Chocolate Cover
- 500 grams Dark Chocolate
- 25 grams Coconut oil
Nutritional Information
Total servings
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Per serving
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Method
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Remove the pits from the dates and soak them in warm water for 10 mins to soften.
-
Combine almond flour, maple syrup, and pb in a food processor. Blend until the mixture forms fine crumbles. You’ll know it’s the right consistency when it holds together when pressed between your fingers. If too crumbly, add an extra teaspoon of maple syrup and reblend.
-
Transfer nougat mixture to a parchment-lined square baking pan Press it firmly into an even layer, ensuring it’s compact and smooth.
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Without fully cleaning the food processor, add the soaked, pitted dates, pb, and vanilla extract. Blend until smooth and creamy.
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Spread the date mixture evenly over the nougat layer, then top with a layer of pistachios. Place the tray in the freezer for an hour to set.
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Melt the chocolate and coconut oil in microwave in 10 sec increments, stirring between each until smooth. Be careful not to overheat.
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Remove the tray from the freezer and lift the bar sheet out of the pan. Cut it into your desired bar size—I went with 16 pieces.
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Using two forks, dip each bar into the melted chocolate, ensuring it’s fully coated. Let any excess drip off, then place them on a tray Freeze for 30 minutes to set. Store in the freezer and enjoy straight from there!