Vegan Snickers-style date bars
A peanut date base, soft peanut caramel and a full dark chocolate shell.
Prep45 min
0 Rest150 min
Servings9
Recovered and reconstructed from the listed source recipes
Ingredients
Written for a 20 × 20 cm dish
Units
Temperature
Servings
- 290 g roasted peanuts for base rounded
- 200 g pitted Medjool dates for base rounded
- 1 g fine salt rounded
- 200 g pitted Medjool dates for caramel rounded
- 120 ml rice milk rounded
- 260 g crunchy peanut butter rounded
- 5 ml vanilla extract rounded
- 3 g fine salt for caramel rounded
- 145 g roasted peanuts for filling rounded
- 255 g vegan dark chocolate rounded
- 5 g coconut oil rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Line a 20 cm square tin. Process the base peanuts, base dates and 1 g salt until the mixture clumps, then press firmly into the tin.
- Blend the caramel dates with the rice milk, 180 g peanut butter, vanilla and 3 g salt until smooth. Fold in the remaining peanut butter and filling peanuts.
- Spread over the base and freeze for at least 2 hours.
- Lift out and cut into 18 bars. Return them to the freezer while melting the chocolate with coconut oil.
- Dip each frozen bar completely in chocolate. Set on parchment until firm, then refrigerate.
Notes
- This is a vegan dessert bar inspired by Snickers. Vegan ingredients do not automatically make a confection nutritionally superior.
- The cold filling must be firm before dipping or it can break into the chocolate.
- Refrigerate up to 1 week or freeze up to 2 months. Thaw briefly in the refrigerator before eating.
- Contains peanuts. Check the chocolate and rice milk labels for other allergens.
Sources consulted
Sources consulted
From Christoph Mayer