It's officially October which means halloween which means CANDY! If you're like us here in the Brass Roots office and you overdo it on store bought snickers or you just want to re-create a classic candy bar, this recipe is for you!
We were inspired by Caitlin from the blog "From My Bowl" (check it out here!) and her Healthy Snickers Bar recipe. We wanted to keep it gluten free and vegan and add our own nut-free, sacha inchi twist!
This recipe is a lot easier to make than you would think and we promise that once you make these snickers once, you'll never go back to store bought!
Servings: 8 Snicker Bars
Does it keep? Air tight container for up to a week, but we recommend keeping them in the fridge to avoid having the date caramel melt (a serious problem here in NOLA! ⚜️) or storing them in the freezer and allowing them to thaw for ~5 minutes before serving.
- 1 cup Medjool Dates (pack it in there)
- 2 tbsp Unsweetened Sacha Inchi Butter
- 1 tsp Vanilla Extract
- 1 tsp Maca Powder (Optional. This gives a stronger "caramely" flavor)
- ⅔ cup Oat Flour (If you only have oats, blend them up in a blender or food processor to make your own oat flour!)
- ¼ cup of the Date Caramel (see above)
- ⅓ cup Lightly Salted Sacha Inchi Seeds
- 4 oz Vegan Chocolate for coating
- Pit the dates and press them into a 1 cup. Move to a larger bowl and cover with boiling water for 10 minutes.
- Drain the dates and blitz them in a food processor with the other date caramel ingredients. Blend until thick and smooth.
- Remove the date caramel from the food processor and set aside 1/4 cup. Add oat flour to the food processor (no need to clean between!) and the reserved 1/4 cup of date caramel. This will create your oat flour nougat. It should hold together when you pinch it.
- Press the oat flour nougat firmly into a small, narrow pan. Feel free to use 1/2 a bread pan or you can even get creative with your snickers shape and use a muffin tin!
- Spread the remaining date caramel in an even layer on top of the nougat. Place the Sacha Inchi Seeds all over the caramel and push them in to the caramel layer so they are fully incorporated.
- Place in the freezer for 1 hour.
- Remove from the freezer and cut into bar shapes (or whatever shape you prefer!). Place back into freezer to melt your chocolate.
- Melt your chocolate by either microwaving for 15-30 seconds at a time and mixing thoroughly between blasts to ensure you don't burn the chocolate or in a double boiler on the stove.
- Remove the bars from the freezer and using two forks, dip your bars in the chocolate and flip around until fully coated. Lift the bar with the forks and allow excess chocolate to drip off. Place the coated bar on a parchment paper lined plate/baking sheet. Repeat with remaining bars.
- Place the chocolate coated bars in the fridge for 10-15 minutes until the chocolate has hardened.
- Plate and enjoy!
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