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Writer's pictureMary Draper

Healthy Vegan Snickers Bars

With layers of nougat, caramel, crunchy nuts and chocolate, you’ll LOVE this healthier twist on the classic snickers candy bar. It’s gluten, grain and dairy-free, refined sugar free, vegan, high in protein, and can so easily be made sugar-free/keto/low carb too!!



We made this version without Medjool dates so 1) you don’t need special equipment like a food processor and 2) this recipe is easily converted to sugar-free/keto/low carb too, just by using a liquid sweetener like allulose or sugar-free maple syrup, and using sugar-free chocolate.



Here's how we made them: https://youtu.be/8trDPAkZHOc



Equipment:

8.5x4.5 loaf pan (or double the batch and use an 8x8 pan!!)



INGREDIENTS

Nougat:

-1/2c almond/peanut butter

-2 tbsp coconut oil, melted

-3 tbsp maple syrup/SF syrup (we used a mix of 1.5tbsp allulose and 1.5tbsp maple syrup)

-1/2c almond flour

-1/4c coconut flour

-1/2tsp vanilla

-pinch sea salt


Caramel:

-1/4c almond/peanut butter

-3 tbsp maple syrup/SF syrup (we used a mix of 1.5tbsp allulose and 1.5tbsp maple syrup)

-2 tbsp coconut oil, melted

-1/2 tsp vanilla

-pinch sea salt

-1/2c almonds or peanuts, chopped


Chocolate!:

1c dark chocolate chips (we used allulose sweetened vegan/df chocolate)

1 tbsp coconut oil

Flakey sea salt, optional



HOW TO

-Combine nougat ingredients and press into parchment lined loaf pan

-Combine caramel ingredients, and spread on top of nougat, then freeze 1 hr

-Cut candy bars into slices, then dip in melted chocolate. Sprinkle with flakey sea salt if desired, then chill until set.

-Enjoy!!

-Store in fridge



VARIATIONS:

-have fun switching it up using different nut/seed butters: almonds, peanuts, hazelnuts, pistachios, pecans, sunflower seeds, and more







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