Salted Caramel Snickers Bites

Salted Caramel Snickers Bites
Salted Caramel Snickers Bites

Salted Caramel Snickers Bites

We love Snickers! But without all the dairy and white sugar added. Here we have made our own healthier Snickers with dates and nuts, a creamy almond caramel filling with peanuts and coarse seas salt, and coated the whole thing with velvety dark vegan chocolate. So insanely good! They keep for at least two weeks in the fridge, covered. They also freeze well, but they are best eaten straight out of the fridge.

Salted Caramel Snickers Bites

Ingredients for about 20 bites, depending on the size you make them:

Crust:

  • 150 grams juicy dates
  • 150 grams nuts of choice (almonds are great here, but I used raw cashews)
  • pinch of salt
  • 1 tsp vanilla extract

Salted caramel filling:

  • 8 tbsp runny almond butter
  • 3-4 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/2 – 1 tsp coarse sea salt
  • chopped or halved peanuts
  • 300 grams vegan chocolate, for coating

This is how you do it:

Crust: add all the ingredients into a food processor and process until a slightly moist dough that doesn’t fall apart. Add some more dates if it’s too crumbly. Press the dough into a suitable small freezer friendly dish, the size is not so important since the dough and filling is firm and will stay in place. Just shape it into a rectangle or square and put the dish into the freezer while making the caramel.

Caramel: stir together the almond butter, vanilla, maple syrup and salt in a bowl. Adjust the tast with more maple syrup, salt og vanilla if needed. Spread the caramel onto the crust and smooth the top. Put it into the freezer again and let it sit there until almost completely frozen (an hour or two).

Lift the “cake” out of the dish and onto a cutting board. Slice it up into small squares (or bars if preferred) and put them onto a plate lined with parchment paper so they don’t stick. Put them into the freezer again so that they are completely frozen when dipped in the melted chocolate. This is necessary because then they don’t fall apart when dipped, and the chocolate layer will harden fast and be thicker.

Melt the chocolate and dip them, one by one, with the help of a fork or a couple of spoons. Place them back on the plate and place peanuts or whatever you want to decorate them with, on top. Let them cool in the fridge, where you keep them until serving. If they thaw too much while dipping, place them back into the freezer for 15 minutes or so, then continue the dipping process.

 

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