自製 Vegan Snickers 士力架花生巧克力棒 (無蛋奶 + 營養!)

Before we start

• Start by soaking the cashews and almonds in water for 3-6 hours. Darin out the water and give them a rinse. Blanch the almonds one by one for a better texture.
• Soak the pitted dates in 60 ml (¼ cup) drinking water for 30-60 minutes.
• Line a 6″ loaf pan with parchment paper. (Don’t panic. There’s no baking involved.)

To make the nougat layer

• Add the rolled oats, cashews, and almonds in a food processor and chop them finely.
• Add the coconut flour, maple syrup, peanut butter, and salt (optional). Blend all together until the mixture can stick together when pressed between your fingers.
• Press the nougat mixture into a lined pan and place it into the freezer while we make the caramel layer.

To make the caramel layer

• In a strong food processor or a blender, add the dates with the soaking water, maple syrup, peanut butter, and vanilla extract. Blend all together until you get a homogenized caramel sauce.
• Pour the caramel mixture onto the nougat base and spread it out evenly.
• Sprinkle the toasted peanut on the top and press them a bit so they’re half-submerged in the caramel layer.
• Freeze it for 4-6 hours until firm. Then cut them into slices and let them stay in the freezer while we melt the chocolate.

To make the chocolate coating

• Melt the dark chocolate by using a double boiler (bain-marie).
• Do your best to coat each slice with melted chocolate. Let it sit for a minute to let the chocolate solidify. Then … PUT INTO YOUR MOUTH! yeah.

中文版

正式開始前

• 將腰果與杏仁浸泡於水中 3-6 小時，之後將水倒掉，稍微沖洗一下後，將杏仁去皮
• 將椰棗浸泡於 60 ml 水中 30-60 分鐘
• 將一個 6 吋長的麵包模內鋪烘焙紙備用 (別緊張，這次沒有要烤啦)

製作牛軋底層

• 用食物處理機將燕麥片、腰果、杏仁磨細碎
• 加入椰子細粉、楓糖漿、花生醬、鹽 (非必要)，攪打混合均勻
• 將牛軋底層食材填壓入模具中，冷凍

製作焦糖層：

• 將去籽椰棗乾、浸泡椰棗的水、楓糖漿、花生醬放入強壯的食物處理機或是食物調理機，攪打混合均勻至滑順
• 取出冷凍的牛軋底層，將焦糖餡倒於上頭，平均抹平
• 表面撒上烤過的花生，冷凍 4-6 小時，之後切成條，冷凍備用

製作巧克力裹衣

• 用隔水加熱的方式融化黑巧克力
• 將每一條裹上巧克力外衣，靜置約 1 分鐘讓巧克力凝固，接著，放入你的嘴巴裡吧!