The combination
of nuts, caramel and chocolate is a delicious one but whilst it excites my
taste buds, let’s be honest this isn’t the healthiest option for anyone who is
trying to cut down on processed foods, sugars or fats! However, I guarantee
this recipe for my peanut butter and
chocolate “caramel” slices will satisfy that sweet tooth without ruining your
healthy diet.
These are a big
hit of flavour.
 |
| gooey and chewy |
These are so good in fact, they actually
taste like a snickers bar! When my mum lived in England, she loved them and
whilst others left the Snickers minis in the tin of Celebrations, she would
have them! Although showing her age, she still called them Marathon bars!
This recipe is vegan, gluten/dairy/additive
free, just using natural sugars and ingredients! Even the “caramel” is just
made of dates, vanilla extract, and coconut oil!!! I can’t believe that
combines tastes so much like the real deal!!
This recipe
is also ridiculously easy to make!
 |
| fun sized treats! |
Ingredients
The “nougat” base
2 cups of
almonds
4 tbsp agave
nectar
2 tbsp
gluten free flour
A teeny tiny
pinch of salt
1 tbsp
peanut butter
For the “caramel” middle
¾ cup pitted
dates
1/3 cup of
water
Pinch of
salt
1 tsp of
vanilla extract
1 tbsp
coconut oil (melted)
¼ cup of
chopped peanuts
½ cup raw
cacao powder
1 tbsp of
coconut oil (melted)
½ tsp of
vanilla extract
Couple tbsp
agave nectar (depending on your taste)
Place the almonds in a
food processor and pulse for a few minutes. Keep doing so until you form a paste
like consistency. Personally I quite like a few small chunks for added bite but
if you prefer a smooth consistency, just keep blending.
Then add the agave
nectar, four, salt and peanut butter (again, your preference – smooth or
crunchy!)
 |
| I left a little crunch to mine |
Ensure this is well
mixed and pour this in a tin tray lined with cling film (this will allow you
remove the mixture later without hassle). Pop this in the freezer for 30 minutes
to set
To make the “caramel”
filling, add all the needed ingredients into a food processor and blend until
smooth and creamy. This will take a few minutes on high speed. I know it doesn’t
sound like it will, but somehow these ingredients combine to make a deliciously
creamy blend that tastes like caramel! I actually added another table spoon of
smooth peanut butter here!
 |
| tastes like caramel! |
Remove the base layer
from the freezer and spread the caramel filling over the top, use the back of a
spatula to ensure an even layer
 |
| make sure you overlap the cling film! |
In true Snickers
style, you can add chopped peanuts on top of this before the chocolate layer. I
personally didn’t as there are a lot of nuts in the base and combined with the
peanut butter, it gives enough of a nutty hit! If you do use more peanuts,
press them in a little so they don’t fall off
Place this back into
the freezer for about an hour.
I left mine overnight
and it was ok
Remove from the
freezer and carefully, grabbing the sides of the cling film, lift the mixture
from the tin and cut it into slices. I made 12 but it is up to you! Pop them
back into the tin (this bit stumped me – like a jigsaw I had one piece
leftover!)
 |
| fitting these back was like a tasty jigsaw |
In a bowl, melt the
ingredients for the chocolate coating in a microwave for about 30 seconds or
until melted
Take this chocolatey, syrupy
goodness and pour this on top of the slices in the tray, ensuring that you coat
the tops of each slice. Don’t feel you have to be too neat – messier the
better! Be warned – the chocolate sets quite quick when it hits the cold
mixture (a bit like that ice-cream crackle stuff!)
Pop back in the
freezer to set, serve and enjoy!!!
 |
| once set they are ready to serve |
 |
| ta-dah! |
Warning: I
only made these a few days ago and seemed to have eaten about half already!
#whatafatty
If you try
this recipe, let me know what you think!
X x X
Or for peanut butter that is a little more indulgent...
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