Raw Snickers Protein Bars
These delicious Raw Snickers Protein Bars are dairy free, gluten free, vegan, and loaded with protein! Making them a healtheir go-to sweet treat, dessert, or even post-workout snack.
For the 'nougat' base:
2 cups almond flour
1/2 cup vegan vanilla protein powder (pea, hemp, brown rice etc)
1/4 cup pure maple syrup
1/3 cup unsweetened almond milk
For the "caramel layer":
2 cups medjool dates (soaked in hot water for 5 minutes, then drained)
1/4 cup organic peanut butter (or any nut butter)
3 Tablespoons unsweetened almond milk
1 pinch of sea salt
2 cups unsalted raw peanuts
For the chocolate coating:
200g 70% dark vegan chocolate chips
1 Tablespoon unrefined coconut oil, melted
Spray and line a 9"x7" baking dish with parchment paper. Set aside.
In a large mixing bowl add the almond flour, protein powder, maple syrup and almond milk, mixing together until the mixture resembles a sticky texture.
Transfer to the baking dish and spread evenly into the pan. Place into the freezer for 30 minutes or until solid.
While the base is chilling, preparing the caramel layer, by placing all 'caramel layer ingredients' into a food processor, blending together until the mixture is creamy and smooth.
Pour the mixture into a large mixing bowl and fold in the raw peanuts.
Pour the caramel mixture over the nugat base, spreading evenly until fully covering the base.Place the pan back into the freezer to chill for 1 hour.
After 1 hour, melt the chocolate and coconut oil, using either a double boiler or microwave in 30 second bursts.
Remove the pan from the freezer and slice the caramel nougat into equal bars.
Line a baking tray with parchment paper and use 2 forks to carefully dip each bar into the chocolate, flipping it over until fully coated.
Remove the bar carefully from the chocolate and place onto the parchment paper to set. Repeat the process for the remaining bars.
Once all bars are coated, place in the freezer to set for 15 minutes, or until the chocoalte coating is completely hardened. Serve & Enjoy!
Store in the fridge in an airtight container for up to one week.