Snickers – Vegan and Gluten Free
Ever since I have known Chocolate, I have loved it. My love for chocolate has only grown and certainly evolved over time. Instead of the sugary kind that is loaded with preservatives, I now opt for the natural, least processed dark chocolates, which also happen to be a powerful source of antioxidants and considered good for heart health. As a kid, I always loved snickers – that combination of crunchy, caramel(y), chocolate bite was so satisfying and that was my motivation to create the adult version of this childhood favorite. These snickers bars are caramel(y) (Medjool dates), creamy (nut butter), crunchy (toasted puffed millet), chocolaty (melted dark chocolate) and oh so delicious and so easy to make. You can use the below recipe as a template and add your own creative spin, especially for the crunchy layer (consider toasted peanuts, mixed nuts, puffed quinoa, etc.). This was such a fun and quick recipe to make, I hope you love it as much as I do!! xx
Ingredients
- 12-15 Medjool Dates, Pitted
- 1/4 Cup Nut Butter of choice (thin consistency), I used a combination of peanut and almond butters
- 1/4 Cup Puffed Millet (or toasted nuts, puffed quinoa, etc.)
- 1 Teaspoon Coconut Oil
- 1/2 Cup Dark Chocolate Chips (70% dark or more)
Process
- Line a 8×8 tray or a square pan with parchment paper and set aside.
- Add the medjool dates to a food processor and process for few seconds or until it starts to come together in a ball.
- CARAMEL LAYER – Add the processed medjool dates on the parchment paper and flatten it into a thin layer. I placed another parchment paper on top to make it easy.
- CREAMY and CRUNCHY LAYERS – Spread the nut butter on top of the dates layer followed by nuts or puffed millets or puffed quinoa.
- Use a double boiler to melt your chocolate chips along with coconut oil.
- CHOCOLATE LAYER – Spread the melted chocolate on top of the crunchy layer.
- Place the tray in the fridge for 15-20 minutes or until the chocolate is set.
- Cut into desired size, can be stored in the refrigerator in an airtight container for 2-3 weeks.
Enjoy! š
One Comment
Rahul
Sounds delicious