Vegan Snickers Bar


1 1/2 cups almond meal⁣
1/2 cup dessicated coconut ⁣
1/4 cup maple syrup ⁣
1 tablespoon coconut oil, melted⁣
2 tablespoons smooth peanut butter ⁣
1/2 teaspoon salt ⁣

3/4 cup dates, pitted & soaked⁣
1/4 cup coconut cream
1/4 cup smooth peanut butter⁣
1 tablespoon hulled tahini ⁣
1/2 teaspoon salt ⁣

200g dairy-free chocolate, melted⁣
*Storage tips: in the freezer for months or in the fridge for a week! ⁣


1. Line a container with non-stick paper (mine was 8x 15cm ) ⁣

2. Make the BASE: In a bowl, combine all the ingredients for the base until a cookie dough consistency. Press this into the lined container. Place in the fridge ⁣

3. Make the PEANUT CARAMEL: blend the dates & coconut cream in a food processor/blender until smooth. Add in the remaining ingredients. Transfer as an even layer over the base. ⁣

4. Sprinkle the roasted peanuts evenly over the caramel and press them into the mix⁣

5. Freeze overnight until the caramel is set ⁣

6. Slice the slab into 6 logs. ⁣

7. Melt the chocolate and coat each bar in it. Sprinkle chopped peanuts over the top ⁣

8. Return to the freezer to let the chocolate set ⁣

*Storage tips: in the fridge for up to 1 week or in the freezer for months, allowing it to thaw at room temp for 5 minutes prior to eating⁣