Vegan Sniickrs: Easy Recipe
We’ve recreated the most popular chocolate bar in the world. And didn't you wish you could devour it guilt-free? Our version of vegan snickers with dates will surely satisfy every corner of your palate.
You’ll want to save this vegan snickers bar-inspired dessert recipe because it is insanely delicious and healthy! This is a perfect sweet treat to share with your friends and family on any occasion!
For the biscuit base
- 70g oat flour – plain rolled oats blended into a flour in the food processor. Use gluten-free oats if allergic/intolerant to gluten.
- 50g ground almonds
- 1/4 tsp salt
- 1 tbsp maple syrup
- 3.5 tbsp coconut oil, melted
For the peanut caramel layer
- 140g dates
- 4 tbsp peanut butter
- 1-2 tbsp milk of choice
- 2x 35g packs of MiiRO Crisp-Coated Peanut Chocolates, roughly chopped
For the chocolate coating
- 200g dark chocolate, melted
In a bowl, mix together the oat flour, ground almonds and salt, then pour in the maple syrup and melted coconut oil. Mix to combine.
Press the mixture in a loaf tin lined with baking paper – I used a 22×12 cm loaf tin. Transfer to the freezer while you make the caramel.
Add all the caramel ingredients, apart from the Miiro chocolates, into a food processor and blend until smooth. Spread the caramel over the biscuit layer and sprinkle the chopped Miiro chocolates on top. Freeze again for 1-2 hours.
Slice into 10 bars, then dip each into the melted chocolate. Gently place on a chopping board lined with baking paper and chill in the fridge for a few minutes until the chocolate is set.
Store in an air-tight container in the fridge for up to 5 days.