Foodie Friday: Healthier Snickers Bars (Vegan, Dairy-Free & Refined Sugar-Free) recipe

For this week's Foodie Friday, I've made a healthier, vegan, refined sugar-free and dairy-free version of one of my favourite childhood chocolate bars - Snickers!

This terrible weather has made me want to raid the cupboard in search of sweet, chocolatey snacks every evening and whilst I don't mind indulging every now and then, it was becoming a little problematic for my weight to be scoffing chocolate bars every single day. My metabolism just isn't what it used to be sadly!

So I decided to try my hand at making a healthier version of a Snickers bar and I'm really pleased by how these have turned out. I tested out a couple of 'raw food' recipes for them that I found online, but in the end, I decided to use roasted nuts as they gave the bars a much more realistic 'Snickers' flavour.

The date caramel on the top layer is just the most amazing thing ever, and even though the bottom layer is made from oats and coconut flour, it's still incredibly satisfying to eat - these really do hit the spot when you have a chocolate bar craving!

P.S: Don't be put off with the list of ingredients and the steps - these are actually VERY easy to make as you're mostly just blending and layering everything together.

Ingredients (makes around 6-8 bars)

For the date caramel layer:

• 10 Medjool Dates
• 75g Peanuts, unsalted roasted or raw
• 2 tbsp Peanut Butter
• 1 tbsp Tahini
• 50ml Coconut Oil, melted
• 40ml Maple Syrup
• 1 tsp Vanilla Extract
• Pinch of Himalayan Pink Salt

For the oaty base layer:

• 60g Wholegrain Oats
• 40g Coconut Flour
• 2 tbsp Rice Malt Syrup
• 40ml Almond or Cashew Milk
• 1 tbsp Coconut Oil, melted

For the chocolate flavoured coating:

• 100g Cacao Powder
• 200ml Cacao Butter, melted
• 60ml Maple Syrup
• Pinch of Himalayan Pink Salt

Method

• First, discard the pits from the Medjool Dates and add to a bowl. Pour hot water over them and allow to soak for at least 10 minutes to soften up. Drain and set aside.
• Add the Oats and Coconut Flour to a blender or food processor and blitz until you get a fine texture, and then add this to a mixing bowl.
• Next, add the rest of ingredients of the base layer to the mixing bowl - Rice Malt Syrup, Coconut Oil, Salt and Almond Milk, adding the Almond Milk a few tbsp at a time. Mix together with your hands to create a soft dough.
• Press the dough into a lined loaf tin, smoothing out the top and then place in the freezer.

• Now for the caramel layer - add all of the caramel ingredients, except the Peanuts, to a blender and blitz until smooth and creamy. Add a little water if needed.
• Remove the loaf tin from the freezer and carefully spoon the caramel layer on top. Sprinkle in the Peanuts and roughly smooth everything out. Return to the freezer for 3-4 hours.

• For the chocolate coating, melt the Cacao Butter in a heatproof bowl over a pan of simmering water, remove from the heat and sift in the Cacao Powder. Add the Maple Syrup and Salt, and whisk together so that you have a smooth and glossy liquid chocolate.
• Remove the loaf tin from the freezer and lift it out so that you can slice it into 6-8 bars. Dip each bar into the chocolate coating and place on a flat board that will fit into your freezer. Once all the bars are dipped, pop the board back into the freezer to set for 30 minutes.
• Once set, you can store the bars in an airtight tub in the freezer for up to a month - enjoy!

Serving tip: Don't fancy a whole bar? Cut them in half for smaller 'bites' and remove from the freezer to defrost slightly before eating.

Have you made healthier chocolate bars before?

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