Crispy, sweet, fudgy and chocolatey…tag some who would LOVE these! 🤤👇🏼
I was walking through the shops the other day and saw that Snickers launched a new “Snickers Crisper” bar… so I thought it would be a great idea to bring you guys a healthier vegan version of it! Let’s just say… this didn’t last very long before it was all consumed 🙈
Here is the recipe:
6-INGREDIENT “SNICKERS CRISPER” BARS (vegan, gluten-free, no-bake, oil-free)
May 26, 2020
Category
6-Ingredients
Chocolate bars
Cooking method
Dessert
Dietary
Gluten-free
Meal type
No-bake
Number of ingredients
Oil-free
Recipe type
Snack
Sweet
Persons
8
Serving Size
1 slice
Prep Time
2 hours, 30 minutes
Total Time
2 hours, 30 minutes
Notes
**Storage tips: in an airtight container in the freeze, allowing it to thaw for a couple of mins at room temp before serving
Ingredients
- Base:
- ✅1 1/2 cups rice bubbles
- ✅1/4 cup vegan vanilla protein powder (I used @macr0mike )
- ✅1/2 cup of the peanut caramel filling
- *Dash of liquid if needed
- ✅1/2 cup roasted & salted peanuts
- Peanut caramel:
- ✅2 cups dates, pitted
- ✅1/3 cup peanut butter
- ✅1/4 cup water (or plant milk)
- Choc topping:
- ✅150g dairy-free chocolare
- ✅1 tablespoon vegan vanilla protein powder
Instructions
- 1. Line a small container with non-stick paper (mine was ~ 10 x 20cm)
- 2. Make the PEANUT CARAMEL: add the dates and water to the food processor and blend until a paste forms. Add in the peanut butter & protein powder and blend until smooth and thick. Set aside
- 3.
- Make the RICE BUBBLE BASE: Combine the rice bubbles & protein powder. Mix in 1/2 cup of the peanut caramel until all the protein powder has fully dissolved & rice bubbles are all coated, you can add a dash of maple syrup/ liquid here if you need
- (*Tip: You can use clean hands coated in coconut oil to mix to make it easier and less sticky )
- 1. Sprinkle the ROASTED PEANUTS over the base &press them down firmly into the rice bubbles.
- 2. Spread the peanut caramel evenly on top of the base. Put the slice into the freezer to set for at least 2 hours
- 3. CHOC COATING: melt the dark chocolate and stir in the protein powder until smooth. Pour the chocolate over the slice. Return to the freezer for 30 mins before slicing