If there was ever any chocolate bar to tempt me it would have to be a Snickers bar. It seems that I am not the only one who finds this peanutty confection almost irresistible, after all it is the worlds best selling chocolate bar with sales of over two billion dollars a year ( I know I spend too much time on Google!) Its layer of lusciously sticky toffee, morish nougat, chunky peanuts and smooth coating of chocolate make this quite frankly heaven in a bar. For structural reasons I had to add a crispy peanut chocolate base layer but I am certainly not complaining about it. While it is a little more time consuming to make than other sweet treats it is oh so worth it and believe me you won’t be able to resist eating nibbles of it as you go along. This healthy homemade version is so much more delicious than the original that maybe I should start selling these? I certainly wouldn’t have a problem spending 2 billion………
Peanuts aren’t in fact a nut as the name suggests but instead are a legume. Peanuts are rich in an array of nutrients from vitamin E to potassium. Vitamin E is a fat soluble antioxidant that has been linked to protecting against everything from cataracts,diabetes and Alzheimer’s disease. In addition vitamin E is important for your skin as it neutralizes the effect of free radicals which can damage collagen and result in dryness. Peanuts also are a wonderful source of polyunsaturated and monounsaturated fats which have been shown to reduce your amount of LDL or “bad” cholesterol which lowers your risk of developing heart disease. These good fats have also been illustrated to prevent the development of type 2 diabetes.
- ½ cup peanuts
- ⅛ cup cacao powder
- 1 tbsp maple syrup
- 1 tbsp coconut oil
- 1 +1/2 cup gluten free oat flour or coconut flour for a paleo option
- 4-5 tbsp maple syrup
- 4-5 tbsp coconut oil melted
- 4-5 tbsp unsweetened almond milk
- 1 tsp vanilla
- 1 cup dates soaked for 4 hours or overnight
- 1 cup water
- 1 tbsp smooth peanut butter
- 1 handful of peanuts
- ½ cup coconut oil
- ½ cup raw honey or maple syrup
- ¼ cup cacao powder
- Combine the peanuts, cacao powder, maple syrup and coconut oil in a food processor and blend until you have a reasonably smooth dough.
- Line a loaf tin and smooth the peanut mixture into the tin to make the first layer.
- Place the tin in the fridge.
- Combine the oat or coconut flour, coconut oil, maple syrup, vanilla and almond milk in a food processor and blend until you have a sticky cookie dough like mixture.
- Remove the peanut layer from the fridge.
- Smooth this mixture over the peanut layer and place back in the fridge.
- Drain the dates from their soaking liquid and place in the food processor along with the cup of fresh water.
- Blend this until smooth.
- Add the peanut butter and blitz again until smooth.
- Remove the tin from the fridge and smooth this layer over the previous nougat layer.
- Sprinkle the peanuts over the caramel layer and place the tin back in the fridge.
- Gently warm the coconut oil until melted.
- Add in the honey and cacao powder.
- Whisk until smooth.
- Remove the tin from the fridge and smooth the chocolate mixture over the caramel layer.
- Place back in the fridge for 10 minutes or until the chocolate is set.
- Remove the tin from the fridge and slice into slices.
- Sit down and enjoy your well earned Snicker's bar!
love your vibrant photography and the way you present your food!
Thank you! 🙂