I’m not the kind of person you’d invite to write up a cosmetics promotion: I don’t wear make-up or buy much in the way of “products”, but THANK YOU Suzan the Aquarian for inviting me to last night’s demonstration of the newly launched Dr….
These no bake, vegan super-easy snickers bars are a seriously good and easy to make recipe. This batch makes about ten individual bars which can be shared . . . or not! Here’s what you need.
For the base
40g agave syrup
240g almond butter
160g ground almonds
1 tsp vanilla extract
For the caramel layer
90g peanut better
4 tbsp coconut oil
5 tbsp water
100g chopped peanuts/almonds
For the chocolate coating
200g dark chocolate (70% cacao solids)
For the base simply put all ingredients into a food processor and mix. Once there’s a nice texture formed, cover a baking tray with parchment paper and divide into 10 rectangular shaped blocks (roughly 7cm long x 3cm wide x 1cm high) then place in a freezer for 20 mins.
For the caramel layer, add the dates and peanut butter to the food processor and mix. Melt the coconut oil and add to the mix. Depending on the consistency, add the water bit by bit. Once mix has turned into a nice caramel filling, add it to the top of the base layer and return to the freezer for 15 mins.
In the meantime, chop the peanuts/almonds into small pieces and melt the chocolate. Take your tray out of the freezer again and sprinkle the chopped cuts over the bars, followed by a coat of chocolate on top. The chocolate should harden instantly. Place your now formed snickers bars into the fridge for another hour just to harder up fully.