Making homemade snickers gluten free, vegan and healthy is easy! Who could say no to a homemade Snickers Bar that is actually good for you…?! These Healthy Snickers Bars will satisfy any sweet tooth!
Do you make your own sweet treats? If not I hope you start with this recipe. When you make your own treats, you know exactly what goes into them. No strange preservatives, artificial colors, or questionable ingredients.
Ingredients for these Healthy Snickers gluten free and vegan:
Date caramel:
- Medjool dates will work best, they have a soft and creamy consistency and a slight caramel flavour
- Peanut butter, I use all natural or homemade
- Almond milk
- Vanilla paste, you can also substitute for vanilla bean powder or vanilla extract
- Sea salt
Base layer:
- Oats, use certified gluten-free oats
- Date caramel
Topping:
- Roasted, salted peanuts
- Dark chocolate, to keep these snickers use vegan chocolate
Instructions:
Start by making the date caramel. Soak the dates, cover with boiling water and let them sit for 10 minutes. Drain the dates well and add to a food processor with the peanut butter, almond milk, vanilla paste and pinch of salt. Process until smooth and creamy, scraping down the sides as necessary. Transfer to a bowl and reserve.
Base layer
Add the oats to the food processor, no need to clean it inbetween just scrape it out well.Process the oats until they have a flour like concistency. Add 6 tablespoon of the date caramel and pulse until a dough forms.
Assembly
Line a small bread pan with parchment paper. Firmly press the base layer to an even layer. Top with ⅔ of the peanuts and spread the remaining date caramel over the nuts with a small spatchula to an even layer.Place in the freezer for about an hour until firm.
Once set remove from the bread pan and cut to bar sized pices with a sharp knife.Melt the chocolate in the microwave and dip the bars in the chocolate to coat. Using two forks works well. Chop the remaining peanuts and scatter on the bars. Let them set in the fridge for about 10 minutes. Enjoy!
I hope you give this recipe a try and enjoy it as much as I do!
You might also like these recipes:
Chocolate Chip Pecan and Cranberry Cookies
Healthier Chocolate Peanut Butter Rice Krispie Treats
I would love to hear from you! Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram.
Happy baking!
- 400 g (2 cups packed) dates without pits
- 6 tablespoon creamy peanut butter
- 2 tablespoon almond milk
- 1 teaspoon vanilla paste
- good pinch of sea salt
- 2 cups oats
- 6 tablespoon date caramel
- 140 g (½ Cup) roasted, salted peanuts, divided
- 225 g (8 oz) dark chocolate
-
Start by soaking the dates, cover with boiling water and let them sit for 10 minutes. Drain the dates well and add to a food processor with the peanut butter, almond milk, vanilla paste and pinch of salt. Process until smooth and creamy, scraping down the sides as necessary.
Transfer to a bowl and reserve.
-
Add the oats to the food processor, no need to clean it inbetween just scrape it out well.
Process the oats until they have a flour like concistency. Add 6 tablespoon of the date caramel and pulse until a dough forms.
-
Line a small bread pan with parchment paper.
Firmly press the base layer to an even layer.
Top with ⅔ of the peanuts and spread the remaining date caramel over the nuts with a small spatchula to an even layer.
Place in the freezer for about an hour until firm.
-
Once set remove from the bread pan and cut to bar sized pices with a sharp knife.
Melt the chocolate in the microwave and dip the bars in the chocolate to coat. Using two forks works well. Chop the pemaining penuts and scatter on the bars. Let them set in the fridge for about 10 minutes.
Enjoy!
Leave a Reply