Mini Snickers Bars
These mini snickers bars are a great option if you miss the taste of snickers but want a more whole food version. They store well in the fridge or freezer, so great for prepping ahead!
Ingredients
Base ingredients:
- 1 cup gluten-free oat flour (85g)
- ½ cup ground almonds (50g)
- ¼ cup melted coconut oil (60ml)
- ¼ cup nut butter (60g)
- 3 tbsp maple syrup
Caramel ingredients:
- 1½ cups large medjool dates (200g)
- ¼ cup nut 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.
Nutrition
Calories: 276kcalCarbohydrates: 28.4gProtein: 5.7gFat: 16.4gSaturated Fat: 6.9gFiber: 4.2g
Tried this recipe?Let us know how it was!