Clean Snickers Bars
Ingredients
Date caramel
1 cup Medjool dates
3 Tbsp peanut butter OR almond butter
1 tsp vanilla extract
Nougat layer
1 ½ cups almond flour
2 Tbsp date caramel
4 Tbsp peanut butter OR almond butter
Crunch
½ cup peanuts OR almonds
Chocolate layer
1 ½ cups dark chocolate chips
2 Tbsp coconut oil
Optional: sea salt flakes
Instructions
Remove the pit of each Medjool date. Soak in hot water for 10 minutes. This softens the date which is much easier to work with.
Prepare a loaf tin with baking paper.
Into a food processor combine the soaked Medjool dates with nut butter and vanilla extract. Mix until a smooth caramel like texture forms - this usually takes 2-4 minutes depending on your food processor.
Remove the date caramel and set aside.
Add almond flour, nut butter and some of the date caramel into the food processor.
Blend until a dough like texture forms. You should be able to pick it up and press firmly and it should hold it’s shape.
Press the nougat layer into the loaf tin, ensure the surface is even and has no gaps.
Next, pour the date caramel over the nougat layer and evenly spread it with a spatula. Tip: Lightly wet your spatula before spreading. This will make it easier to spread the mixture across the layer.
Lightly toast the nuts in a pan. Be careful not to burn them! Toasting the nuts adds extra texture and crunch, while bringing out a deeper, richer nutty flavour.
Once slightly roasted, press the nuts lightly into the caramel layer.
Place the loaf in into the freezer for 90mins OR overnight.
For the top, melt the chocolate in the microwave or over a double broiler with a small amount of coconut oil.
Take the bars out of the freezer, poor the chocolate over the top. Place them back into the fridge for 30-60mins or until the chocolate has set.
Once set, cut them into bars and top with flaky sea salt. Enjoy!