Vegan Snicker Bars

• These amazing 100% vegan bars don’t taste like Snickers, they taste better than Snickers!
• Dark chocolate layers, slightly salty, creamy nougat and sweet & salty caramel with peanuts – we vote it’s the perfect vegan bar!
• Healthier and more nutritious version of the popular bar.
• This recipe requires following multiple steps, but the end result makes the effort worth it!
• Makes around 8-inch bars.

Vegan 75% Dark Chocolate Bar 80g, Organic (Vivani)

2 bars of vegan dark chocolate

Organic Rolled Porridge Oats 2kg (Sussex Wholefoods)

100g porridge oats

Organic Cashew Nuts 1kg (Sussex Wholefoods)

60g (10g + 50g) cashew nuts

Cuisine Coconut Oil 610ml, Organic & Odourless (Biona)

100ml odourless coconut oil

Unsweetened Soya Drink, Organic 1L (Provamel)

3tbsp plant-based milk

Buckwud Canadian Maple Syrup 250g (Rowse)

4 tbsp maple syrup

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

1/4 + 1/4 tsp salt

Organic Medjool Dates 500g (Sussex Wholefoods)

8 medjool dates

Smooth Peanut Butter, Organic 280g (Meridian)

2tbsp peanut butter

Roasted Peanuts With No Salt 1kg (Sussex Wholefoods)

30g roasted & salted peanuts

Other Ingredients

• Hot water.

Method

1. Start with soaking your cashews – place 10g and 50g of cashews in separate cups, cover with hot water and leave to stand for 2 hours.
2. Remove the pits from the Medjool dates, place them in the bowl and cover with hot water, leave to stand for 2 hours.
3. Place a heat-proof bowl over a saucepan of water and gently heat on a low setting. Melt one of the chocolate bars in the bowl. Use a whisk to keep the mixture moving. Use a silicone mould or line a small baking tray with baking paper and pour in the chocolate mixture. Place in the fridge and wait until solidifies.
4. To make your nougat, place the porridge oats in the blender and blend until you reach a fine flour mixture. Add in melted coconut oil, maple syrup, plant-based milk, soaked cashews (from the cup with 50g cashews – they will now weigh more than 50g), 1/4tsp salt and blend until smooth.
5. Using a spoon or spatula, layer the nougat mixture on the chocolate base. Place in the fridge.
6. To make caramel – drain any excess liquid off of the dates and place them in the blender. Add 2 tbsp peanut butter, 10g soaked cashews, 1/4tsp salt and a splash of water, blend until caramel mix forms. Add a little bit more water if needed. Add in roasted peanuts and mix with a spoon – don’t blend!
7. Using a spoon or spatula, layer the caramel mixture on the chocolate base. Place in the fridge.
8. Place a heatproof bowl over a saucepan of water and gently heat on a low setting. Melt the remaining chocolate bar in the bowl. Use a whisk to keep the mixture moving. Remove the snickers bar from the fridge and pour the melted chocolate on top. Put in the freezer for about 20 minutes. Remove, cut into the desired shape and enjoy!
9. Keep your snickers bars in the fridge up to 10 days or in the freezer up to 3 months.