How to Make Your Own Healthy Snickers Bars For Kids At Home | Gluten-Free Recipe
Today’s free recipe kinda didn’t work… Sometimes things fail and sometimes they really fail. This one was a middle-ground fail. The good news about this little situation is – it’s completely edible, great tasting and has that sweet nutty caramel center that’s sprinkled with roasted nuts and then bathed in melted chocolate.
So why is this a failure? The center is a little gooey. Which is half of my friends liked and the others didn’t. When you see other people making this type of recipe the center is a lot harder. Soooo if you make this, your freezer is an important part of this recipe. Freeze to set. Cut. Freezer again. Store in the freezer….Ok ok! Actually, come to think of it I shoulda used my Caramel recipe for the filling. Coulda, woulda, shoulda… You know the vibe. LOL!
Anyways if you want that recipe you can grab the link to it here – This filling will set a little harder.
Cheerers to all our mistakes and uptakes when it comes to cooking
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𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦
For the base:
1/2 cup almond meal
1/2 cup desiccated coconut
1/3 cup coconut peanut butter
1 tbsp psyllium
1/4 cup maple syrup
A pinch of salt
For the filling:
6 Medjool dates, soaked
140 ml coconut cream
1/4 cup smooth peanut butter
1 tsp psyllium
1 tbsp tahini
A splash of maple syrup (optional)
1/2 tsp vanilla extract
For the coating:
A handful of roasted peanut
100g melted dark chocolate (70-78% dark chocolate)
𝗠𝗘𝗧𝗛𝗢𝗗
Line a tin container with baking paper.
Add all base ingredients to a food processor,
Process until well combined but do not over-process.
transfer to the tin container and push down firmly.
Add the filling ingredients to the food processor and process until smooth.
Put it on top of the base.
Put in the freezer for an hour for the filling to set.
Top with roasted peanuts and melted chocolate.
Put back in the freezer to set.
Cut into bars and serve.
***
Makes: 8-10 bars
Prep time: 15 mins
Freezer-friendly: Yes
R, GF, RSF, V, Veg
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