GLUTEN FREE / VEGAN
FOR THE BASE:
1 1/4 cups rolled oats
2 tb coconut flour
1/4 cup coconut oil, melted
1/2 tsp sea salt
1 tsp vanilla extract
2 tb maple syrup
FOR THE CARAMEL LAYER:
1 cup packed medjool dates (it’s about 12-14), pitted
1/4 cup maple syrup
1/2 cup creamy peanut butter
3 tb coconut oil, melted
FOR THE CHOCOLATE LAYER
1/2 cup dairy free dark chocolate
1/2 cup peanuts, chopped (you can use salted or unsalted, I used unsalted)
Trying to come up with new recipes all the time is actually hard work—everything has already been done in one form or another, so no, I’m not very original but the recipe is and that’s all that matters. In this case,Ii was attempting to make healthier Baby Ruth bars and I ended up with SNICKERS. So Snickers. Here are the most incredible Faux Snickers you’ve ever tasted. I used a small 4x5 baking dish because I wanted super thick bars, but feel free to use what ever dish you have (8x8 would be perfect), I’m sure it will still work perfectly, don’t worry.
Preheat oven to 350.
Place base layer ingredients in a food processor and pulse for about 1 minute, until a sticky paste is formed. Press into parchment lined baking dish.
Bake for 11-13 minutes and remove from the oven.
Next, add all the caramel ingredients to the same food processor and pulse for a few minutes until the caramel is nice and creamy. It becomes like a paste.
Use a spatula to pour over the base layer and even out.
Next, melt the chocolate (i do it in the microwave in 30 second increments) and pour over the top.
Add crushed peanuts on top.
Refrigerate overnight or freeze for two hours so it hardens. slice into squares and enjoy!
Store in the fridge or freezer.
Hope you love!