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Snickers Bars
Ingredients
- Vegan Chocolate Chips: Use semi-sweet or dark chocolate chips for best results. See my expert tips below for brands I love!
- Coconut Oil
- Sea Salt
- Raw Cashews: Instead of using any cream, almond milk, or oat milk for the nougat layer, soaking cashews in boiling water for 10 minutes and then blending them in a food processor makes a super creamy nougat layer that’s completely vegan and dairy-free!
- Pitted Medjool Dates
- Vanilla Extract
- Peanut Butter: If you’re paleo or have a peanut allergy, swap this for almond butter, another nut butter, or seed butter.
- Maple Syrup: You can substitute agave syrup if you don’t have pure maple syrup on hand.
- Chopped Peanuts
Directions
- Line an 8×8 baking dish with parchment paper.
- In a bowl, melt together the chocolate chips and coconut oil in the microwave in 15-second intervals.
- Then, pour the melted chocolate into the baking pan, spreading it out into a thin layer. Freeze for 5 minutes.
- Add all ingredients for the nougat layer to the food processor and pulse until crumbly and sticky. Press into the chocolate layer in an even layer. Freeze for 5 minutes.
- Melt together all ingredients for the vegan caramel sauce layer, then pour the mixture over the nougat layer. Sprinkle with chopped peanuts (or cashews, for paleo Snickers bars) into an even layer. Freeze for 5 minutes.
- Melt the chocolate again, then cover the peanut and caramel layer with it. Freeze one last time for 30 minutes to 1 hour.
- Cut into 16 slices, then sprinkle with sea salt. Remove the slices from the baking pan and serve! Enjoy!
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