I don’t eat candy much, especially after going Plant Based. Commercial candy as a rule usually has milk and other suspect ingredients. However, for our Pop Up Dinners I really like to give our guests a fun and surprising “gift” at the end of the meal. This month we made Vegan Snickers Bars and they've been a hit so I am posting the recipe. It does contain some oil but other than that it is not to bad.
A word about dates: the fresher the dates, the creamier the “caramel” will be. If you can’t find fresh dates you can soak them to rehydrate them.
I covered my dish in plastic wrap in order to remove the candy easier. It was a bit of a pain to spread the layers out but removing it was a breeze. I cut them into bars that were a bit larger than fun size bars.
Vegan Snickers Bar Recipe
- NOUGAT LAYER:
- 4 Tablespoon Coconut Oil, melted
- 2 Tablespoons Plant Milk
- 3 Tablespoon Maple Syrup
- 1/2 teaspoon Vanilla extract
- 2/3 Cup Oats, ground into flour
- 8 Dates, Medjool, soft
- 2 Tablespoons Peanut Butter
- 1 teaspoon Vanilla extract
- 2 teaspoons Water
- 1/2 Cup Peanuts, Whole
- 1lb. Dark Vegan Chocolate
- Mix together the ingredients for the nougat layer until well combined.
- Pour the nougat layer onto a 7 x 5 inch Pyrex dish.
- Set in the freezer until the nougat layer is solid (1-2 hours).
- Process the ingredients for the caramel, except the Whole Peanuts, until well combined.
- Spread the caramel mix atop the hardened nougat layer (wet and use your hands for this, as it is very thick.
- Press the Whole Peanuts into the caramel, scattering them across the entire layer. Freeze again until set (about an hour).
- Cut into 12 equal bars. Pat edges and place in freezer until chocolate is ready.
- Melt Chocolate in Microwave or over a double boiler. I do recommend tempering your chocolate but it is not absolutely necessary. Here is a great link to learn how itís done: https://www.youtube.com/watch?v=6q2FLl3rXP4.
- Dip Chocolates into melted chocolate to coat. Place onto parchment paper or silpat to set.