Almond Snickers Bars

Date and Almond caramel on a delicious almond base, coated in dark chocolate. This is the ultimate, indulgent treat, but made with whole ingredients.

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YOU WILL NEED

• Almond butter

• Medjool dates

• Ground Almonds

• Coconut oil

• Maple syrup or honey

• Dark Chocolate, 70% or more (make sure it's dairy-free)

ALMOND BUTTER

You can use crunchy or smooth almond butter. I used a smooth almond butter for the base and a crunchy almond butter for the caramel for some crunch. I recommend using a 100% almond butter, without any added sugars, oils or additives.

DATES

I highly recommend pre-soaking the dates as it will soften them and will make the blending easier.

I love using Medjool dates as I love their flavour and texture. If you don't have access to Medjool dates you can use any dates you like. Depending on how fresh they are will depend on how long you will want to soak them. We want the dates to be soft.

HEALTHIER TREAT

By using these ingredients it helps make these healthier than most store-bought snickers bars.

HOW TO MAKE THESE

It's simple. Start by soaking your dates in hot water. Drain them ones they are soft and blend them with almond butter into a sticky, delicious caramel.

For the base mix all the ingredients and press it tightly into the pan or container. Place in the freezer to harden a bit.

Next, Spread the date caramel evenly on top of the almond base. Place in the freezer for at least 30 minutes to harder - this will help make the cutting and coating with the chocolate easier.

Once ready, melt the dark chocolate with a bit of coconut oil until smooth.

Remove the almond bars from the freezer and cut them into bars (into the size your heart desires).

Dip each piece into the melted dark chocolate to coat all over.

Place them back into the freezer to harden, before enjoying them.

OTHER OPTIONS

• To make them a bit more traditional snickers you can replace the almond butter with peanut butter.

• If you don't have maple syrup or honey you can use other liquid sweetness such as agave or date syrup.

MAKING REMOVING EASIER

I lined the container with wax or baking paper to make it easier to remove it from the container once it's set.

It will allow you to simply lift it out of the tray/ container.

I used a square Tupperware with a size of 11cm x 11cm

STORING

Store the bars in an airtight container, either in the fridge or freezer.

OTHER HEALTHIER SWEET TREATS

Glowing Skin Chocolate Truffles

Healthier Cookie Dough

Tofu & Date Chocolate Pudding

Chocolate Covered Yoghurt Raspberries

HEALTHIER ALMOND SNICKERS BARS

Date and Almond caramel on a delicious almond base, coated in dark chocolate. This is the ultimate, indulgent treat, but made with whole ingredients.

MAKES: 4 large bars or 8 small bars

TIME: About 1h30 (including setting)

I used a Tupperware with a size 11cm x 11cm

INGREDIENTS

FOR THE BASE

• 60g ground almonds

• 35g smooth almond butter

• 10g maple syrup or honey

• 10g coconut oil

FOR THE CARAMEL

• 100g medjool dates

• 1 generous table crunchy almond butter

  
  

FOR THE CHOCOLATE COATING

• 80g dark chocolate (70% cacao or more)

• 1 tsp coconut oil

INSTRUCTIONS

1. Start with pre-soaking the dates by covering the dates with hot water. Set aside.

2. Next, make the base by mixing all the base ingredients until well combined. The mixture will be crumbly.

3. Transfer the mixture into your baking paper lined container and press firmly until evenly distributed.

4. Place in the freezer whilst you are making the caramel.

5. Drain the dates and transfer a high-speed blender, along with the almond butter. Blend into a caramel.

6. Spread the caramel evenly onto the almond base. I recommend dipping a tablespoon into hot water and using that to spread the caramel with the back of the spoon.

7. Place the container back into the freezer and let it set for at least 30 minutes.

8. Next, melt the dark chocolate and coconut oil until smooth. The easiest is to do this in the microwave, but you can do this over boiling water too.

9. Next, lift the bars out of the container and cut them into even sized bars. I cut mine into 8 pieces.

10. Dip each bar into the dark chocolate until coated all-over.

11. Let any access chocolate drip off. Continue until all are coated.

12. Place them back into the freezer for a few minutes to let the chocolate harden.