Snickers Bars

What can I say....these really need no introduction! They hardly need any persuasion for you to make them either. I'm sure the photos do all the convincing necessary!

BUT, if I was going to say something, I'd say, chewy, gooey and crunchy....the end :) No, but you should really make these, you will NOT be disappointed. They're not as complicated as they may look and you'll wow the socks off any fussy or hesitant healthy eater :)  Best to keep these in the fridge/freezer and pull them out when the craving strikes, out of sight and all that.....otherwise you may just eat them all in one sitting!

Raw wholefood baking can get expensive, especially if you're using medjool dates, so just use the cheap ones that are $3 a bag! I soften them in boiling water for the same soft medjool date effect, get the same great taste and save $ in the process. Win win.  To make this even quicker, you can just melt some dark chocolate to cover your bars, instead of making your own like the recipe directs.

Let me know if you give them a go. As always, I love to see your creations, and of course, share them on social media! 

These are the ultimate in healthy indulgence. I keep a supply in my freezer for all occasions. Crunchy and gooey...you can't go wrong!

Nougat

• 1/2 cup nut butter (almond, cashew or peanut (I used almond))

• 1 Tbsp coconut flour

• 2 Tbsp maple syrup or rice malt syrup

Caramel

• 1 cup dates (soaked in boiling water for 30mins)

• 2 Tbsp smooth peanut butter

• 1/8 tsp sea salt

Topping

• 1/3 cup unsalted raosted peanuts

Chocolate Coating

• 2/3 cup cocoa butter. melted

• 2 Tbsp cacao powder

• 1 Tbsp maple syrup (more if you like a sweeter chocolate)

Directions:

1. Soak your dates in boiling water and line a loaf tin with baking paper.

2. In a bowl, combine nut butter, coconut flour and sweetener. Press mixture into the bottom of your loaf tin and flatten with the palm of your hand.

3. Once dates have softened, add these to a food processor with the peanut butter and salt and whizz until creamy (usually takes 3-4 minutes). You will have to stop to scape the contents back into the blades.

4. Pour date caramel over the base and smooth with a knife. Sprinkle peanuts over the caramel evenly and then press down gently so they are slightly embedded into the caramel.Transfer the tin to the freezer for 1-2 hours.

5. Once the bar is solid, remove from the tin and slice into 8 bars using a hot knife. Place the bars on a baking tray, and back in the fridge while you make the chocolate coating.

6. Melt cacao butter over a double boiler (or in the microwave) and mix through cacao powder and maple syrup. Remove from the heat and let the chocolate cool for 15 minutes.

7. Once the chocolate is slightly cooler (and thickened), take each Snickers bar and coat it in the chocolate. Place the coated bar back on the baking tray and once all bars are done, place tray back in the fridge for 30 minutes until chocolate is hard. ENJOY!

These bars keep really well in the freezer and can be pulled out and placed in the fridge for 20 minutes before eating. I wouldn't take these anywhere hot, as they'll likely end up a delicious melted mess, but for a tasty treat after dinner, they're the perfect bite.