Combined with a soft nougat, date caramel filling with peanuts, and chocolate coating, these Snicker Bars are amazing and made with wholesome ingredients!
Prep Time3 hourshrs30 minutesmins
Freezing4 hourshrs
Total Time7 hourshrs30 minutesmins
Course: Dessert
Cuisine: American
Keyword: 10 ingredients or less, chocolate, dairy-free, gluten-free, sweets, vegan
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.