Vegan Snickers Bars
These Vegan Snickers are a healthier, dairy-free and low FODMAP take on classic snickers bars! They are simple to make and so delicious!
Ingredients
For the Nougat
- 160 g (1 ¼ cup) Oat Flour
- 140 g (⅔ cup ) Coconut Oil
- 40 g (4 Tabelspoons) Peanut Butter
- 4 tablespoon Mapel Syrup
For the Caramel
- 165 g (1 ¼ cup) brown sugar
- 240 g (1 can) coconut cream
- 1 tablespoon Corn Starch
- 150 g (1 cup) roasted peanuts (for sprinkling over the caramel)
For the chocolate
- 340 g (12 ounces) dark chocolate
- 2 ½ tablespoon coconut oil
Instructions
To Make The Noughat
- Line an 8x8 inch square pan with parchment paper.
- Place the rolled oats into a food processor and process until mostly powdery. Add the coconut oil and maple syrup and peanut butter and process together into a paste. Spread the mix into the prepared pan.
To Make The Caramel
- In a small pan or pot, add the coconut cream, brown sugar, and cornstarch. Heat over medium-high heat, stirring constantly while the coconut cream melts. The mixture will get bubbly and almost foamy. Lower the heat to a simmer and stir frequently for about 5 minutes. If you want salted caramel, add a pinch of salt.
- Let it cool slightly, then pour over the "nougat" layer. Sprinkle peanuts over the caramel and place in the freezer for about 1h
- Take it out from the freezer, then use a sharp knife to cut it into bar-sized pieces. Place them back in the freezer while you make the chocolate.
Make the chocolate
- Melt the chocolate and coconut oil in the microwave or double boiler until melted and smooth. Let cool 5 minutes. Cover/dip each bar in chocolate, return to the freezer to let the chocolate set up, about 10 minutes. Keep stored in the fridge for up to 2 weeks.