Clean Snickers Bar (Vegan & Dairy-Free)

Start by making the caramel layer. Remove the pits from 1 cup of Medjool dates. Transfer the dates to a larger bowl and cover with hot water and allow to soak for 10 minutes. Drain any excess liquid off the dates and add them to a food processor or high speed blender with 2 tablespoons peanut butter, 1 teaspoon vanilla extract, 1 teaspoon Maca powder, and ¼ teaspoon salt. Process until thick and smooth. (I highly recommend using a food processor instead of a blender. Unless you have a really powerful blender it might make things a little more challenging)😆

Next, remove the date “caramel” from the blender and add 2/3 cup oat flour to the blender with ¼ cup of the date caramel and process until well incorporated. This should form a slightly sticky “dough”.

Firmly and evenly press the oat flour nougat into a small and narrow container. I used a silicon loaf pan. You can also line a regular loaf pan with parchment paper as well.

Next use a spatula to spread the remaining date caramel evenly over the nougat, then sprinkle 1/3 cup peanuts over the caramel. Use your fingers to press the peanuts into the caramel layer, so they stick. Place this in the freezer for 30-90 minutes, until firm.

Remove the frozen “filling” from its container, then use a sharp knife to cut it into bar-sized pieces. Return these to the freezer while you melt your chocolate.

Melt 4oz dark chocolate using either a double boiler or the microwave.

Moving quickly, place candy bars on a wire rack and drizzle the melted chocolate all over. Try to get all sides of your bar. Repeat with the remaining bars. Place the bars in the fridge for 5-10 minutes, to allow the chocolate to harden. Serve and enjoy! Bars are best stored in the fridge and will last there for up to 10 days. You can also store them in the freezer for up to a month.