This is by far my favourite recipe on the blog – here in a new, updated version.
It’s the quickest, the easiest and the most satisfying dessert I could think of and all of my friends and family absolutely love it. It has also become my housemates’ favourite treat and we always have it in our freeze to nibble on when fancy something sweet.
They are just heavenly.
No better word to describe it.
Sticky nougat, gooey caramel, crunchy peanuts and crispy chocolate. And all that is healthy and plant-based, so what else can I say? You just have to make them!
They will impress anyone who doubts in the power of plants so you can use them as a show off treat or just keep them for your own indulgence but I need to warn you, they don’t last too long.
For the nougat:
- 3 tbsp. smooth peanut butter (I use Pip&Nut)
- 3 tbsp. maple/agave/date syrup
- 100g oat flour (simply make it by blending oats into fine meal)
For the caramel:
- 200g Medjool dates (or other soft variety)
- 100ml water
- 1 tbsp smooth peanut butter
- a pinch of salt
- 200g roasted salted peanuts
For the chocolate:
- 100g dark chocolate
- 1 tsp coconut oil
- In a large mixing bowl combine peanut butter, oat flour and maple syrup until dough forms. It should be quite sticky but easy to from.
- Line a baking tray with greaseproof parchment and using your hands press the dough into the tray to form very thin rectangular base. Put the tray in the freezer.
- To make the caramel put all the ingredients apart from peanuts in a blender/food processor and blend until smooth caramel forms. It might take a good few minutes.
- Spread the caramel on the top of the nougat layer and sprinkle the peanuts on top, then put back in the freezer.
- To make the chocolate simply melt the coconut oil on low heat, then add the chocolate and keep stirring until completely melted and smooth.
- Take the tray out of the freezer and using a fork or a spoon pour the chocolate on top and put back in the freezer to set for at least two hours. After this time, take the tray out and cut the snickers into small bars.
- Store in the freezer and eat straight out of there, don’t worry – they won’t freeze, instead they will stay nice and crunchy!