With no baking required, these mini snickers bars are the perfect treat. They are packed with whole food goodness and taste so delicious.
The crunchy base is made from oats and ground almonds and the caramel is sticky and delicious with dates and nut butter. It is all encased in a thick layer of dark chocolate.
If snickers bars are something you’ve missed and you want something that is less processed, then this is the recipe for you.
Nutritional highlights
✅Naturally sweetened: Medjool dates and maple syrup provide a caramel-like sweetness without the need for refined sugar.
✅Rich in fibre: Oats and dates provide a good amount of fibre (over 4g per mini bar).
✅Packed with minerals: Almonds and dates ensure essential minerals such as magnesium and potassium are included.
✅Additive-free: Made entirely from whole food ingredients.
Give them a try and let me know what you think in the comments.
Recipe tips
- They will last for about a week in the fridge.
- They can also be frozen.
- You can use any nut butter for these. Almond or peanut are great choices. Same for the chopped nuts – just choose your favourites.
- Try and use very soft medjool dates. If not, soak them first in boiling water for about 20 minutes.
- You don’t need the toppings, I just added them for fun!
- Try and use a low sugar, dark chocolate for these. Either way try and make sure it is minimum 70% cocoa.
If you liked this mini snickers bar recipe, why not try:
High Protein Snickers Smoothie
Mini Snickers Bars
Equipment
- Magimix food processor *affiliate link
Ingredients
Base ingredients:
- 1 cup gluten-free oat flour (85g)
- ½ cup ground almonds (50g)
- ¼ cup coconut oil melted (60ml)
- ¼ cup natural peanut butter (60g)
- 3 tbsp maple syrup
Caramel ingredients:
- 1½ cups large medjool dates (225g)
- ¼ cup natural peanut butter (60g)
- 2 tbsp ground almonds
- Pinch sea salt
- 2-3 tbsp water
Topping ingredients:
- 1 cup dark chocolate chips (150g)
- Handful of chocolate coated cacao nibs
- Handful of chopped nuts
Instructions
- Mix the base ingredients together. Press into a greased (and lined) loaf tin and refrigerate for 30 mins.
- To make the caramel, pit the dates and add to a food processor with the nut butter and almonds with a pinch of salt, if using. As you blend, add in 2-3 tbsp of water until it’s a smooth caramel consistency. Spread on top of the base and top with a few chopped nuts. Put in the freezer for an hour.
- Remove from the freezer and cut into 14 small bars. Melt the chocolate chips in a bowl over a pan of hot water. Once melted, dip each bar in the chocolate. Sprinkle with a few more nuts and some optional cacao nibs. Refrigerate until set.
Notes
- The nutritional information doesn’t include the toppings; they are optional.
- They will last for about a week in the fridge.
- They can also be frozen.
- You can use any nut butter for these. Almond or peanut are great choices. Same for the chopped nuts – just choose your favourites.
- Try and use very soft medjool dates. If not, soak them first in boiling water for about 20 minutes.
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