Ingredients:
First Layer
- 1 cup Cashews
- 1/2 cup Peanut butter - homemade recipe or use store bought with no added oils or sugars
- 3 tablespoon Maple syrup or Agave
- 2 tablespoon Coconut oil
- 2 tablespoons oat flour ( ground oats)
Second Layer:
- 3/4 cup Soft pitted dates (soaked in boiling water 10 minutes)
- 1/4 cup Peanut butter
- 2 tablespoons chocolate or regular unsweetened vanilla almond milk
- 1 teaspoon Vanilla
- pinch of salt
Topping:
- 1/4 cup Roasted peanuts or more if desired
Chocolate layer:
- Vegan dark chocolate - (150g, 5 oz, or 3/4C dairy free dark chocolate chips)
- 1 tablespoon Coconut oil3 cups of rolled oats ( Gluten free if applicable)
Directions:
First Layer:
- In a food processor add oats and process until a flour is formed. Add cashews ( drain the water if you soaked them), 1/2c peanut butter, maple syrup, and coconut oil.
- Blend in the food processor for 1 to 2 minutes. Scrape the sides down and continue to process for an additional 30 seconds, If the mixture is too thick, add 1 tbs of water and continue blending until smooth.
- Press the first layer into a 9 inches x 5 inches loaf pan lined with parchment paper.
- Place the pan in the freezer while you make the caramel layer.
Second layer: Caramel
- In the same bowl add dates ( drained if you were soaking them), peanut butter, almond milk, vanilla and salt (optional).
- Blend on high speed until the ingredients comes together. A smooth paste will form. Just make sure to blend long enough to eliminate any chunks of the dates that may be left over. Repeat the same process. Blend for about 2 minutes, scrape the sides down and continue for an additional 30 seconds until desired consistency is reached.
- Remove the loaf pan from the freezer and spread the caramel layer on top of the first layer.
- Sprinkle the peanuts evenly across the second caramel layer.
- Place the loaf pan in the freezer again for 15-20 minutes.
- Proceed to making the chocolate layer while you wait
Chocolate layer
- Melt the dark chocolate (70% or higher) and coconut oil together in a saucepan or microwave. Stirring every 30 seconds until smooth.
- Remove the bars from the freezer. Remove the bars from the pan and place onto a cutting board. Cut the frozen loaf vertically into 12 bars.
- Using two forks or a flat spatula, dip each bars into the melted chocolate.
- Return the bars onto a plate covered with parchment paper. Repeat.
- Place the plate in the freezer for an additional 10-15 minutes until the chocolate layer is set.
- Store in the fridge for up to 2 weeks or in the freezer in an air tight container.
- Serve and enjoy!!!
Tips/Tricks: Make sure to use dark 70% cacao or higher when selecting a chocolate for this recipe. We also use these chocolate morsel and melt them down quickly in the microwave. Feel free to experiment and try other dairy free chocolate brands to see what you like best. We use our homemade peanut butter for this recipe. If you are looking to use store bought peanut butter, give it a try as it will speed up the process.
Story behind this recipe: Diane used to spend the summers sunbathing on Wells Beach in Maine with her best friend Karen. They used to pack frozen snickers bars with them and enjoy them on the beach! Stevie was inspired to create this recipe as her mother is always known for keeping frozen snickers bars in the freezer. She also is known for running into the gas station and coming out with a giant snickers bar. Hot summer day? Need a snickers? You have to make these!
Did you try this recipe? Continue the conversation below. Drop us a comment and let us know! At FIT2AT we truly care.
As always, stay well.
Love,
Diane & Stevie
Recipe added: 2/3/2021
