Ingredients:
For the nougat layer:
- 1 cup of creamy peanut butter
- 1/4 cup of maple syrup or agave nectar
- 1/4 cup of coconut flour
- 1 teaspoon of vanilla extract
- Pinch of salt
For the caramel layer:
- 1 cup of Medjool dates, pitted
- 2 tablespoons of creamy peanut butter
- 2 tablespoons of coconut oil, melted
- 2 tablespoons of plant-based milk (such as almond or soy)
For the peanut layer:
- 1 cup of roasted peanuts, chopped
For the chocolate coating:
- 1 1/2 cups of dairy-free chocolate chips
- 1 tablespoon of coconut oil
Instructions:
- Prepare the nougat layer:
- In a mixing bowl, combine the creamy peanut butter, maple syrup or agave nectar, coconut flour, vanilla extract, and a pinch of salt. Stir until well combined and a thick dough forms.
- Press the nougat dough into the bottom of a lined baking dish or pan, spreading it out evenly. Place the pan in the freezer to set while you prepare the other layers.
- Make the caramel layer:
- In a food processor or blender, combine the pitted Medjool dates, creamy peanut butter, melted coconut oil, and plant-based milk. Blend until smooth and creamy, scraping down the sides of the bowl as needed.
- Spread the caramel mixture evenly over the chilled nougat layer in the pan. Sprinkle the chopped roasted peanuts over the caramel layer, pressing them down lightly.
- Prepare the chocolate coating:
- In a microwave-safe bowl or double boiler, melt the dairy-free chocolate chips and coconut oil together until smooth and well combined.
- Pour the melted chocolate mixture over the caramel and peanut layers in the pan, spreading it out evenly to cover the entire surface.
- Chill and slice:
- Place the pan back in the freezer for at least 1-2 hours, or until the chocolate is set.
- Once set, remove the candy slab from the pan and slice it into individual bars using a sharp knife.
- Store the vegan Snickers bars in an airtight container in the refrigerator until ready to serve. Enjoy!
