The first time I made these delicious snickers bites I was completely blown away by how yummy they are! So much better and healthier than the real one!!! 🙂 Whoever is a fan of the combination of peanut and chocolate will definitely fall in love with those. Instead of long bars I cut them into small bite size pieces, which are perfect for a quick snack when you’re craving for something sweet. Like this, you can easily eat 1-2 and won’t feel too full afterwards. I used a 20×20 cm brownie tin, but if you want yours to be a bit thinner use a slightly bigger one so you can spread out the layers a bit more. My whole family loved them so much that we managed to finish the whole batch after 2-3 days, so don’t expect them to last very long! 🙂
- 1 cup cashews, soaked overnight
- ⅓ cup coconut milk (full fat)
- ¼ cup melted coconut oil
- 2 Tbsp pure maple syrup
- ½ tsp pure vanilla extract
- ⅔ cup almond flour
- 2 cups Medjool dates, pitted
- ½ cup 100% natural peanut butter (smooth)
- ⅓ cup coconut milk
- ½ cup melted coconut oil
- a pinch of Himalayan salt
- 1½ cups roughly chopped unsalted peanuts
- 300g vegan dark chocolate (75-85%)
- Place all the ingredients for the nougat layer (except for the almond flour) in a high speed blender or food processor and blend until smooth. Then add the almond flour and mix until combined.
- Line a baking tin with parchment paper and place the nougat layer inside. Spread the layer evenly and freeze for 2 hours or until set.
- In the meantime, place all the caramel ingredients (except for the peanuts) in a blender and mix until you get a smooth layer. When the nougat is firm, spread ½ of the caramel layer on top.
- Sprinkle half of the chopped peanuts over the caramel layer and use a spatula to press the peanut pieces into the caramel.
- Repeat this step with the remaining caramel and peanuts and freeze for 1 hour or until set.
- When ready, remove the slice from the tin, cut into desired shape (snickers bars size) and place back into the freezer.
- Melt the dark chocolate and dip each bar into the melted chocolate until it's completely covered.
- Let cool down (faster to let them chill in the fridge) and cut into small bite sized pieces.
- Store in the freezer and let cool down a few minutes before eating!
- Melt the
Nutrients (estimated per serving 40g)
Calories: 197 kcal
Carbs: 12 g
– Fiber: 3 g
– Sugars: 5 g
Protein: 4 g
Fats: 17 g
– Saturated Fat: 9.8 g
– Trans Fat: 0.0 g
Recipe found on ourholistickitchen – made changes according to my taste!
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Hello, I just discovered your page and it’s amazing!! 🙂 We don’t eat chocolate though and I wonder if you have any idea for a carub coating instead of chocolate? Your chocolate cake (on another page) looks divine and Instead of cocoa powder I would put carub powder in there, but have no idea how to create the cream on top. Any advise would be much appreciated! Thank you so much for sharing these!
Hi Catriz! Thanks so much for the kind words! Which chocolate cake are you referring to? The raw mousse one or the baked almond-chocolate cake? 🙂
You can definitely switch carob for cacao powder inside the recipes!. I’ve never tried to use carob in a chocolate coating, but I’ll see how you could adjust it to the recipe if you tell me which one (apart from the snickers)!
hey what kind of blender is this
Check under the equipment page 🙂 I listed everything there in detail!
Thanks for recipe