+GF
If there is one candy bar that epitomizes the American love for sweets, it’s the Snickers Bar. And since giving up such a treat would be a shame, we’ve gone ahead and made it healthier!
These snicker slabs mimic the near-addictive taste of a Snickers Bar, yet the ingredients are a far cry from the original. First comes a nougat base made with nuts and a touch of maple. Then enter the whipped peanut butter–caramel layer, which is delicious enough to eat alone, but when sandwiched between melted chocolate and nougat, I must say you’ve got yourself the perfect dessert. —MR
MAKES 10 TO 12 BARS
1 cup (80 g) ground rolled gluten-free oats
1 cup (170 g) ground raw and unsalted almonds or cashews
¼ cup (60 ml) maple syrup
1½ tbsp (21 g) coconut oil
1 tsp vanilla powder
Pinch of sea salt
PEANUT CARAMEL LAYER
2 cups (340 g) pitted Medjool dates
¼ cup and 2 tbsp (96 g) unsalted peanut butter
1 tsp vanilla extract
1 tbsp (14 g) coconut oil
1-2 tbsp (15-30 ml) water
5 oz (142 g) dark chocolate, melted
Pinch of sea salt
Small handful of unsalted peanuts, crushed
FOR THE NOUGAT BASE
Mix all the ingredients together in a food processor and blend until smooth, about 30 seconds. Press the dough firmly into a small, lined baking dish, until the dough is evenly spread and is about ½ inch (1.3 cm) thick.
FOR THE PEANUT CARAMEL LAYER
Add all the ingredients into the food processor and blend until smooth, about 30 seconds. Spread the caramel layer on top of the nougat base.
Top with the melted chocolate, a pinch of sea salt and crushed peanuts, and store in the freezer to harden.
Slice and enjoy.