Snickers Tart (Vegan and Gluten-free)

A wonderful no-bake Snickers Tart with a gluten-free, chocolate crust and layers of creamy, date caramel and a rich chocolate ganache. It is like a healthier take on snickers, in tart shape. It is easy to make and a great dessert for snickers lovers!

This recipe is inspired by my Healthy Snickers Bars. Who could say no to a homemade Snickers Bar that is actually good for you…?! 

Or if you are in the mood for a snickers inspired breakfast check out my Vegan Snickers Cinnamon Rolls. Made with fluffy dough, creamy chocolate filling with pieces of peanuts and topped with an easy peanut butter caramel sauce.

Ingredients you need to make this Snickers Tart:

For the crust:

• Peanuts, natural unsalted. Can also be substituted for another kind of nut, hazelnut and walnuts work well. And for a really fancy crust, you can use pecans. 
• Oats, regular oats or quick cooking ones can be used. If you want this breakfast to be gluten-free, make sure to user certified gluten-free oats.
• Cocoa powder, good quality and unsweetened 
• Dates, Medjool dates or regular dates can be used.
• Boiling water, to soak the regular dates, Medjool dates are usually softer and doesn’t need soaking. But you will still need a little water for the dough to come together when you mix it. 
• Coconut oil
• Salt, I always add a little salt to everything chocolate. It really brings out the chocolate flavour 

Caramel Filling:

• 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
• Dairy free cream or coconut cream
• Vanilla paste, you can also substitute for vanilla bean powder or vanilla extract
• Roasted salted peanuts

Ganache topping:

• Vegan chocolate chips or a chopped chocolate bar. I use a good quality dark chocolate
• Dairy free cream

See recipe card for quantities.

Instructions:

Peanut crust

1. Soak the dates in hot water, drain and reserve the water.
2. Add the peanuts and oats to a food processor and mix until you have a coarse flour texture. Then add the rest of the ingredients and process until it has a wet sand consistency. Add a little of the soaking water from the dates if necessary for it to come together.
3. Add the base mixture to a small 20cm (8inch) tart pan with removable sides. Press to an even layer, I like to use the back of a measuring cup. Place in the fridge while you prepare the filling.

Date caramel

1. 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 and vanilla. Process until smooth and creamy, scraping down the sides as necessary.
2. Remove the blade from the food processor and mix in the salted peanuts with a spoon. Then spread out the filling in an eaven layer in the prepared crust. Place in the fridge to set while you prepare the ganache topping. 

Ganache topping

1. In a mictowave safe bowl, heat the cream in the microwave until hot. Add the chocolate chips and let them sit for a minute, then stir well. If the chcoclate in not melted, heat for 30 seconds more in the microwave and stir well. Let the ganache sit for about 10 minutes or longer for a thicker consistency.
2. Take out the tart from the fridge and spread the ganache over the caramel filling. Smooth out the top and garnish with some peanuts if decired. Let the ganache set out in room temperature or in the fridge. Cut in thin slices and serve with a whipped coconut cream if desired. Enjoy!

Substitutions

• Nuts, this tart crust is made from unsalted and natural peanuts. Can also be substituted for another kind of nut, hazelnut and walnuts work well. And for a really fancy crust, you can use pecans. 
• Dates – for this recipe I used Medjool dates, but they can be a little pricey. I also tried making this with normal dates and it also works! Just make sure to take the pips out.
• Oil – You can use any neutral tasting oil, like sunflower oil.

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