HOMEMADE SNICKERS BAR

No bake.

No flour.

No added sugar.

Easy, simple and very nutritious!



It's so satisfying to make and most importantly it tastes delicious! I won't say anymore, I can just let the recipe speak for itself...













RECIPE:


BASE


150g oats

100g ground almonds (you can use just all oats if unavailable)

3 tbsp honey or syrup

1tsp vanilla extract

2tbsp coconut oil



CENTRE


300g pitted medjool dates (or dried dates soaked for 30mins in boiling water and then drained)

150g peanut butter - smooth or crunchy - my favourite is smooth Pip n Nut

1tbsp coconut oil

Pinch of salt

2-3 tbsp water if needed - sometimes you need more depending on if using all oats or not





TOP


150g-200g melted dark chocolate (I used Lindt 85% - can be milk chocolate if you prefer!)







METHOD


In a blender, blend the oats until a flour. Then blend in the ground almonds until mixed. Add the remaining base ingredients and blend well. If not sticking together when pinched add a small amount of water gradually until achieved. Using a brownie tin, line with baking paper of cling film (let this hang over the edge for easy removal at the end when you slice!). Press the base into the brownie tin evenly and place in the freezer.


For the centre, blend the dates until they are a smooth paste. Depending on the dates you may need to add a little water here, as you blend, if they are quite meaty dates and/or a bit dry. Then add in the peanut butter , coconut oil and salt and blend until well mixed. You can add a bit more water here if you want the paste to be less thick or smoother.


Spread the centre over the top of the base evenly and place back in the freezer.


Melt the chocolate gently until fully smooth and shiny with no lumps. The best way to do this is in a bain marie. Boil some water in a sauce pan and reduce to a simmer, place a pyrex bowl with the pieces of chocolate in it on top of the sauce pan and stir constantly until it melts .This ensures it is melted evenly and gently without risk of overcooking and burning the chocolate.


Pour and spread over the centre layer and put back in the freezer on a level surface for 1 hour.


Leave it out for 10-15 minutes before slicing to let it soften. Top tip for slicing - have a jug of boiled water that you can dip your sharp knife in. Dry it with a towel and score the top of the bar before "sawing" the top layer of chocolate very gently. If you go straight in for the kill the chocolate topping will just crack.


Keep in an airtight container in the freezer. If you have to layer up the slices put some baking paper in-between the layers.


You can either eat them straight out of the freezer like an ice cream sandwich on a hot day (or if you're too impatient!) as the different layers are not too hard to eat at all. To enjoy them at their best, leave them out of the freezer for 10 minutes first, to get the full taste of each delicious layer.


Enjoy!





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