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Healthy Snickers
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For the past 4 years, these amazing healthy caramel bars that taste just like Snickers resided in my Guilt-Free Desserts Ebook. A lot has changed since then in my view on healthy food, namely:
- Healthy is what makes you feel great! Maybe it’s gluten-free and vegan and maybe it’s an actual Snickers bar. Listen to your body first.
- All dessert is guilt-free! As long as you didn’t steal it from a child, and you enjoy and savor it. I clearly need to change the name of the book.
What hasn’t changed though is how amazing these bars are! I haven’t made them in a long time, and they taste even better than I remember.
I hope you give them a try and enjoy them as much as me and everyone else that has tried them
Notes:
The chocolate topping is optional but worth it. The bitterness of the dark chocolate pairs beautifully with the sweet caramel. And that sprinkling of coarse sea salt at the end really takes it over the top.
If you are allergic to peanuts you can certainly replace it with almonds, and use almond butter instead of the peanut butter.
Healthy Snickers
Ingredients:
Shortbread Biscuit Base
1/2 cup (55g) gluten-free rolled oats
3/4 cup (100g) gluten-free oat flour
1/2 cup (70g) roasted peanuts
1/2 cup (75g) coconut sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract or paste
1/4 cup (60ml) coconut oil, melted
warm water as needed
Caramel Peanut Butter Layer
1/2 cup (125g) smooth peanut butter
1/2 cup |(180g) date paste
1-2 tablespoon maple syrup
2 tablespoons coconut oil
1/4 teaspoon salt
1-2 tablespoons water as needed
1/3 cup (50g) roasted peanuts, roughly chopped
Topping
150g dark chocolate, melted
Flaky sea salt for sprinkling
Instructions:
- Preheat the oven to 350F or 160C. Line an 8-inch or 20cm square baking pan with parchment paper, making sure some of the paper comes up on two sides. Place on a baking sheet and set aside.
- To make the base: Add the oats, oat flour, peanuts, sugar, and salt to a food processor. Pulse a few times until the peanuts and oats are chopped. Add the vanilla and coconut oil and pulse a few times to incorporate. Add water as needed just until the mixture starts to come together and doesn’t crumble when you pinch. Transfer the mixture to the pan and press evenly with the back of a spoon or measuring cup to make a firm layer. Bake for 10mins. Let cool.
- To make the caramel: In the same food processor (no need to wash it, just wipe it) add the peanut butter, date paste, 1 tablespoon maple syrup, powders if using, coconut oil and salt. Blend until smooth. Taste and decide if it needs more maple syrup or if the consistency needs a little water. It should be thick but pourable. Pour over the now cooled biscuit, and spread evenly. Sprinkle on the peanuts and press slightly into the caramel. Place the pan into the freezer to firm up the bars before slicing, about 30 minutes.
- To make the topping: Chop the chocolate and melt in the microwave or a double boiler. In the meantime remove the bars from the freezer and slice them into the size you prefer. Place on parchment paper and carefully pour about 2 teaspoons of melted chocolate over the top. You can use less chocolate and just drizzle lines, or all the chocolate for a thicker chocolate layer. Sprinkle on the sea salt.
- Once the chocolate is set it’s ready to serve. Store any leftovers in an airtight container in the fridge for up to 5 days, but I seriously doubt they will last that long.
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