Paleo Snicker Bars
July 24, 2019
Paleo Snickers Bar
A yummy treat without the guilt
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
- 2 tbs coconut oil
- 2 pitted Medjool dates
- 1/2 cup (50raw cacao
- 1 cup (90desiccated coconut
- 240 ml rice malt syrup
- 400 g can chickpeas rinsed, drained
- 1/3 cup 95good-quality peanut butter with no added oil or sugar (we used Mayver’s
- 2 tsp vanilla bean paste
- 11/2 cups (225roasted salted peanuts
- 40 g unsalted butter
- 200 g dark chocolate chopped
Grease and line a 20cm square pan with baking paper. To make date base, melt 1 tbs coconut oil in a small saucepan over low heat. Add the dates and stir to warm through. Transfer to a food processor with cacao, desiccated coconut and 1 tbs rice malt syrup, and whiz until combined. Spread over base of pan and firmly pack using your hands. Chill until needed.
To make peanut butter filling, wipe clean food processor, then whiz the chickpeas, peanut butter, vanilla and 1/4 cup (60mrice malt syrup until thick and smooth. Spread over date base, smoothing surface with a spoon. Chill for 1 hour.
To make peanut caramel, place peanuts, butter and remaining 2/3 cup (160mrice malt syrup in a saucepan over low heat and stir until melted and combined. Cool slightly, then spread over peanut butter filling, pressing to create an even surface. Freeze for 1 hour to set.
Melt chocolate in a heatproof bowl set over a pan of gently simmering water (don’t let the bowl touch the water). Cool slightly, then pour over peanut caramel, tilting pan to completely cover. Chill for 1 hour or until chocolate is set, then slice into bars and serve.