VEGAN SNICKER BARS (SUGAR-, DAIRY- AND GLUTEN-FREE) 🍫🍫🍫

in #qurator5 years ago

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A healthy, 100% plant-based version of the popular candy bar kids and grown-ups are not able to resist.

I always enjoy making vegan treats for my non-vegan friends. Always a hit and though I will never be able to convert them to plant-based munchers, sparking their curiosity is a mission accomplished.

Most of them are asking not only my vegan sweet recipes but dinners too. If everybody would commit to eating no animal products one (or more) days a week this world would already be a much better place.

But let’s talk snicker bars….. The soft, sweet nougat and gooey caramel, topped with crunchy nuts and a homemade chocolate layer are just to die for. Believe me when I say this is the best dessert I have ever made.

I know I say this a lot but then I keep improving my vegan dessert skills.

This is my entry to the Qurator's Tasty Tuesday #75. Are you a foodie too? Definitely check out this lovely weekly steemit contest.

VEGAN SNICKER BARS (SUGAR-, DAIRY- AND GLUTEN-FREE)


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INGREDIENTS


  • ½ cup cashew nuts, roasted

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Date caramel layer


  • 1.5 cup dates, pitted
  • 2-3 tbsp raw coconut palm paste or nectar (nut butter works too)
  • 1 tsp vanilla extract
  • ¼ tsp Himalayan pink sea salt

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Nougat layer


  • 1¼ cup oat flour
  • ⅓ cup of the date caramel

FYI: No oat flour, blend oldfashioned rolled oats until powder.

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Vegan chocolate


  • ⅓ - ½ cup raw cacao powder
  • ⅓ - ½ cup extra virgin coconut oil

FYI: we like dark chocolate, if you like it a little less bitter, add a little maple syrup or coconut nectar.

DIRECTIONS


Roast cashew nuts in the oven or pan. I roasted mine in the oven with a little coconut oil.

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Combine all caramel ingredients in a blender and process until a smooth paste.

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In the same blender, no need to clean, combine oat flour and ⅓ cup of the caramel you just made. Blend until homogeneous.

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Line a cake pan or plastic container that is not too wide with plastic foil or baking paper. Evenly press down the nougat layer.

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Add the remaining date caramel, use a spatula to spread evenly.

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Then sprinkle the toasted nuts on top and gently press them down in the caramel layer. Freeze for 60 to 90 minutes to fully set.

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Meanwhile, melt coconut oil if you live in a colder climate. Where we live, coconut oil always in a liquid state. Mix raw cacao and coconut oil until smooth.

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Take the pan or container out of the freezer and remove the snicker bar from it.

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Cut in thin pieces and coat with the vegan chocolate. Put back the freezer until ready to eat.

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ENJOY ღ ღ ღ


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FYI: For green smoothie tips, tricks, and recipes, download my FREE GREEN SMOOTHIE EBOOK HERE!


ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH NIKON D5600


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I would love to add a snack time with these bad boys right now yummy - great treat indeed Amy

Thanks my friend.

They sure are. Thanks for stopping by.

Wowwww. Is this for real??? Pfff it looks demential!! I would love to try ot someday! Pinned it where the time comes! I bet it is delicious. 🤤🤤

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I hope you give this recipe a try.... So good indeed. Have a beautiful day xxx

I certanly will when I have the chance! 💜

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Hello!

This post has been manually curated, resteemed
and gifted with some virtually delicious cake
from the @helpiecake curation team!

Much love to you from all of us at @helpie!
Keep up the great work!


helpiecake

Manually curated by @vibesforlife.

Thanks for all the 💗💗💗 and support.


This post was shared in the Curation Collective Discord community for curators, and upvoted and resteemed by the @c-squared community account after manual review.
@c-squared runs a community witness. Please consider using one of your witness votes on us here

Thanks for the support. Keep up the good work xxx

Snickers are something i am very tempted by, but this looks like a great and healthy alternative

So much better than the real thing if you ask my hubby and me lol. Wish I could send you some.

Cool I may just have to try this sometime :)

Can't believe you have magical hand

No magical hand indeed just a passion for food. Thanks for passing by

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