These Vegan Snickers Bars are just as delicious as the real thing: chewy nougat, gooey caramel and crunchy peanuts coated in silky chocolate! They're rich and indulgent and perfectly salty-sweet!
Drain the soaked cashews and place in a food processor along with the cacao butter*, maple syrup and vanilla.
Whizz until completely smooth.
Transfer the mixture to a loaf tin lined with greaseproof baking paper (I used a one-pound loaf tin).
Make sure you get rid of any air bubbles and make sure the top is completely smooth.
Place in the freezer to firm up while you make the caramel.
For the caramel:
Drain the soaked dates and place in the food processor along with the peanut butter, maple syrup and salt.
Whizz until completely smooth.
Making sure the nougat layer has firmed up, spread the caramel over the nougat layer in the loaf tin.
Sprinkle the peanuts over the caramel and press them down into the caramel so that the surface becomes quite even.
Place back in the freezer for about 1 hour until completely firmed up.
For the chocolate:
Making sure the nougat and caramel layers have firmed up completely, slice it into six bars.
Break up the chocolate into small pieces and place in a bowl with the coconut oil (using a wide-bottomed bowl makes it easier to dip the bars into the melted chocolate).
Place the bowl over a pan of boiling water and stir regularly until melted – make sure not to overheat it as the chocolate will ‘split’ if you heat it too much.
Use asmall fork to carefully lift the bars one at a time into the melted chocolate and use a spoon to spoon the melted chocolate over the bar until it has been completely covered in melted chocolate.
Use the small fork to lift the bar out of the melted chocolate and onto a baking tray lined with baking paper.
Drizzle the remaining melted chocolate over the top of the bars to decorate, if desired.
Place in the fridge for a couple of hours until the chocolate has hardened completely.
Keeps in an airtight container in the fridge for up to a few days.
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Notes
*If your food processor isn’t very powerful, it may have trouble with the cacao butter. In this case, melt the cacao butter first using a bain-marie before adding to the food processor.**For a refined sugar free version, use a refined sugar free dark chocolate
You can replace the peanut butter with almond butter, cashew butter, sunflower seed butter or tahini.
You can replace the peanuts with cashew nuts, macadamia nuts or pecan nuts.
If you like Snickers Ice Cream, you can store these in the freezer - they taste just like ice cream! They keep in the freezer for up to a couple of months.