Vegan (Snickers) Candy Bars

Ingredients:

Nougat Layer:

• 1 1/2 cups almond flour
• 1/2 cup vanilla pea protein
• 1/4 cup unsweetened almond milk

Caramel Layer:

• 12 dates, soaked in hot water
• 3 tablespoons fresh almond butter
• 1/2 cup raw peanuts or pecans

Chocolate Layer:

• 8 oz vegan chocolate chips

Instructions:

1. Prepare the Nougat Layer:
   • Line an 8×8 baking dish with parchment paper.
   • In a food processor, combine almond flour, vanilla pea protein, and unsweetened almond milk. Blend until well combined and crumbly.
   • Press the mixture into an even layer in the prepared baking dish. Place in the freezer for at least 20 minutes to harden.
2. Prepare the Caramel Layer:
   • While the nougat layer is hardening, drain the soaked dates and place them in the food processor with fresh almond butter. Blend until creamy.
   • Fold in the raw peanuts or pecans into the date caramel mixture.
3. Assemble the Candy Bars:
   • Remove the nougat layer from the freezer and evenly spread the date caramel mixture over it.
   • Return the baking dish to the freezer and let it harden for at least one hour.
4. Prepare the Chocolate Layer:
   • In a double boiler, melt the vegan chocolate chips until smooth.
5. Finish and Serve:
   • Once the caramel layer is firm, remove the baking dish from the freezer.
   • Pour the melted chocolate over the top of the prepared layers, spreading it evenly.
   • Place the baking dish in the refrigerator for the chocolate to firm up.
   • Once the chocolate is firm but not too hard, remove the candy bars from the baking dish and place them on a hard surface.
   • Use a hot knife to cut through the bars and create individual candy bars.
   • Enjoy your homemade vegan Snickers candy bars!

These vegan Snickers candy bars are a delicious and healthier alternative to the traditional version. Packed with protein-rich ingredients and natural sweetness from dates, they make for a satisfying treat without any guilt.

1 1/2cups almond flour

1/2cups vanilla pea protein

1/4 cup unsweetened almond milk

“Carmel” layer

12 dates soaked in hot water

3tbsp fresh almond butter

1/2 cup raw peanuts or pecans

Chocolate layer

8oz vegan chocolate chips

Line 8 x 8 baking dish in parchment paper. Combine all of the ingredients in a food processor for the new get layer.

Once blended and crumbly pressed into an even layer in baking dish prepped with parchment paper placed into the freezer for at least 20 minutes to harden. While this layer is hardening in the freezer, use your food processor combine 12 dates drained and 3 tablespoons of almond butter blend until creamy and then fold in peanuts or pecans. Remove nougat layer from the freezer and evenly spread the date caramel mixture. Return to freezer and let harden for at least one hour. Once firm, remove it from the baking dish and sit on a hard surface. In a double boiler melt your chocolate and pour over the top of the two prepared layers. Place in the refrigerator for the chocolate to firm up. Make sure it does not get too hard when it is no longer shiny pull it out and you’ll be able to use a hot knife to cut through and create bars.