Healthy Snickers Bars

After one bite, these healthy vegan snickers bars speak for themselves. The softened dates make a rich caramel when combined with tahini and maple syrup, and the oat flour base adds just enough contrast to offset the mouthful of roasted peanuts. Life is good when you make your own chocolate bars – just make enough to still share with friends!

IMG_1066.JPG Healthy snickers bars:


3 cups Medjool dates
⅓ cup Peanut butter
3 tbsp Tahini (preferably raw)
¼ cup Refined coconut oil
1 cup Roasted peanuts
3-4 tbsp Maple syrup

1 cup brown rice flour
1 cup almond flour
½ cup brown rice syrup
½ tsp vanilla extract .
3-4 cups Ethically-sourced vegan dark chocolate (but have extra in case)

Mix oat flour, almond flour, brown rice syrup, vanilla, and a small amount of water (about ¼ to ⅓ cup) in a bowl. Line a small, rimmed cookie sheet with parchment paper and spread mixture into a rectangle onto paper to about ½ to 1 inch thick. Put in freezer.

Remove pits and stems from dates, put into bowl; boil water and pour over pitted dates. Let soak for 10-20 minutes (depending on how soft the dates are to start). Drain and add peanut butter, tahini, refined coconut oil, and maple syrup. Blend with an immersion blender until smooth; add small amounts of water in between rounds of blending if it’s difficult to blend or not smooth. When smooth, mix in roasted peanuts. Remove “base” mixture from freezer and spread this “caramel” mixture on top. Freeze for min 1 hour.

After an hour, put chocolate in a double boiler with 3-4 tbsp refined coconut oil. When it’s melted, turn off heat. Remove base + caramel from freezer and transfer entire mixture + parchment to a cutting board. Using a pizza cutter, slice into approximately 1 inch by 4 inch bars. Dip base of bars into melted chocolate and put on clean parchment paper — when all are dipped, take a spoon and pour chocolate over tops to finish covering. Freeze to set quickly, or leave at room temperature for a couple of hours to set. Enjoy! .

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