Vegan snicker bars
So Good and Healthy
From Organic Authority
Unlike, say, a traditional sugar-bomb Snickers bar, these homemade snickers are actually healthy. They’re made with a variety of nutrient-dense ingredients that are loaded with fiber, healthy fats, protein, carbohydrates, vitamins, and minerals.
These homemade snickers are made of three simple (delicious!) layers. The bottom layer is a coconut oil, brown rice syrup, and almond meal base that provides the perfect nutty flavor and texture to the squares.
Coconut oil binds the almond meal together and is essential for providing healthy fats to this recipe. Look for almond meal, not flour, which has a grittier and thicker texture. If you don’t have any almond meal, simply grind up raw almonds instead.
The next layer is the gooey salted date caramel layer. Medjool dates, which are filled with fiber, calcium, potassium, and zinc, are blended with water and pink Himalayan sea salt to form a thick paste. Use medjool dates in this recipe, which have a gooey and sticky texture and caramel-like taste. Other dates tend to be too hard and not as sweet.
Life hack: make extras of the salted date caramel to add to smoothies, on top of ice cream, drizzled on sweet potatoes, and oh so much more.
The snickers squares are then topped with melted dark chocolate – the darker the better. Look for a seriously dark bar of chocolate (80 percent cacao or higher) filled with antioxidants and high quality fats to make these homemade snickers even more delectable.
Feel free to add a little pinch of flaky sea salt on top of the bars for an extra dose of salty sweet flavor. Serve these homemade snickers bars at your next Halloween party – or just stash them in the freezer for when a craving strikes.
- 1 cup almond meal
- 3 Tablespoons coconut oil, melted
- 1 Tablespoon brown rice syrup (or maple syrup)
- 1 ½ cup medjool dates, pitted
- ¾ cup warm water
- ½ tsp pink Himalayan sea salt
- 1 (3 oz) bar of dark chocolate, melted
- Line a small loaf tin with parchment paper and set aside.
- In a small bowl mix together almond meal, coconut oil, and syrup until well combined. Spread mixture into bottom layer of parchment paper lined tin and place in the freezer to set.
- In a high-speed blender combine pitted dates, warm water, and sea salt. Blend on high for 30-45 seconds, or until dates are completely liquefied and mixture is thick and creamy. If date mixture it too runny, add in another medjool date or two.
- Pour salty date liquid overtop of almond meal base in loaf tin. Return tin to freezer to let mixture set for one hour.
- After an hour, remove tin from freezer. Pour melted dark chocolate overtop, covering date mixture completely.
- Place tin back in freezer and let sit for 6 hours, or overnight.
- After snickers are well chilled, remove from freezer. Gently take parchment paper out of tin and place on a cutting board. Cut snickers into small squares, or larger bars, if desired.
- Store date snickers in an airtight container in the refrigerator where they’ll keep for two weeks. Alternatively, they’ll keep in the freezer for two months.
- Let snickers square sit out at room temperature for a few minutes before eating. Enjoy!
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