VEGAN SNICKERS BAR
A healthier vegan snickers bar cake that is luscious and rich in flavor. Great to have in the freezer for spontaneous cozy visits in the coming winter months. I am definitely keeping my last batch in the freezer for coming gatherings served with tea or cacao.
Ingredients
BROWNIE - bottom layer
400 g pitted medjool dates
2 dl roasted unsalted peanuts
1,5 - 2 dl raw criollo chocolate powder
Pinch of salt
1 tsp coconut sugar (optional)
PEANUT BUTTER CARAMEL - middle layer
Pinch of salt
1/4 tsp pure vanilla powder
7 pitted medjool dates
1 dl melted extra virgin coconut oil
350 g chunky peanut butter with no additives or oils
250 g refrigerated coconut cream or milk, only the creamy part. If it is mixed together with the water, and therefore the whole box is creamy that works, that is what I used.
1/2 dl peanuts cut in smaller pieces
CHOCOLATE - top layer
200 g 70% dark chocolate or darker
1 tsp coconut oil
Approach
BOTTOM LAYER
Have all the ingredients to the bottom layer in a food processor and run till it is a quite even dough. Make sure the dates are soft, which makes it easier on the food processor.
Have a bread form ready with parchment - or wax paper. Spread chunks of the date dough evenly out in the bread form and push down with your fingers till it’s even. Last, go over with a spatula to make the surface smooth.
MIDDLE LAYER
Have all the ingredients for the middle layer except coconut cream and peanuts in a food processor or a strong blender. Run till it’s quite well blended when you can see no big date chunks. You don’t want to run it for too long as the texture of the dough might change.
In the end, put in the coconut cream and mix for a few seconds only, then pour over the bottom layer in the bread form. Sprinkle peanuts on top.
TOP LAYER
Melt chocolate and coconut oil, stir together, and pour it over the middle layer. Cover the bread form with wax paper or something that keeps out the other smells in the fridge.
Put in the fridge for several hours to make it firm or in the freezer for only a few hours.
When it is firm, cut in 3 cm broad bars or in 3 x 3 cm squares as they are quite filling.
Storage
Store in the fridge in an airtight box for three to four days or in the freezer for two to three months.
Enjoy!
