Snickers bars were a serious treat growing up, and we simply weren’t prepared to give them up when we decided to go vegan!
- If you can’t find oat flour, simply blend rolled oats until fine.
Homemade Snickers Bars 😲
Love this? Then you’ll also love our debut cookbook #SoVeganIn5! sovegan.co/cookbook
Posted by So Vegan on Friday, 21 June 2019
- 10 Medjool dates
- 1 tsp vanilla extract
- large pinch of salt
- 10 tbsp oat flour (or blend oats until fine)
- 4 tbsp golden syrup (or maple syrup)
- 60g / 2.1oz cup peanut butter
- 150g dairy-free dark chocolate
- 3 handfuls of salted peanuts
- Transfer the Medjool dates to a small bowl and cover with hot water straight from the kettle. Leave to one side to soak while you carry out the next steps.
- Line a rectangular tin or box approx. 7" x 5" with baking paper.
- Combine the oat flour, golden syrup and peanut butter in a mixing bowl until smooth, like nougat. Transfer the nougat to a lined box and use your fingers to ease it into the corners and flatten it out.
- Remove the stones from the medjool dates, then add the dates to a food processor along with the vanilla extract, a pinch of salt and 4 tbsp of water. Blend until mostly smooth, scraping down the sides as you go. Transfer the salted caramel to the lined box and spread it out evenly over the nougat.
- Sprinkle the salted peanuts on top until the caramel is fully covered, and transfer the snickers to the freezer for 2 hours.
- When the 2 hours are nearly up, melt the dark chocolate in a microwave or in a bowl over a pan with hot water on a low heat.
- Then remove the bars from the freezer and slice into 5 bars. Using a large slotted spoon, transfer the first bar over the chocolate and spoon the chocolate over the bar until it's completely coated in chocolate. Then place it on a cooling rack or a piece of baking paper. Repeat until the remaining bars are covered in chocolate, then leave them to set, ideally in the fridge.
- These will last for at least 10 days in the fridge. Enjoy!