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Cashew Biscuit Peanut Butter and Chocolate Bars
Recipe Intro From feedfeed

Nostalgia overload with this Snickers inspired chocolate bar! Naturally Sweetened and vegan and gluten free too! 

Hello sweet sweet calorie bomb 💣 These are semi-raw vegan snickers bars 🤤 Roasted peanuts, cashew biscuit, Medjool dates and coconut nectar. And raw chocolate. Why are these so good? 😭 -@herbs_and_roots

Recipe

Prep time 2hrs
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For the Crust

ingredients

  • 1 cup raw cashews
  • 1 cup coconut flour
  • 2 tablespoons maple syrup, or more to taste
  • a pinch of salt
  • 2 teaspoons vanilla
  • Water

For the Peanut Caramel

ingredients

  • 2 cups medjool pitted dates
  • 1/2 cup maple syrup
  • 1/2 cup melted coconut oil
  • 2 tablespoons peanut butter
  • 3 teaspoons vanilla
  • a pinch of salt
  • 2 8 ounce dark chocolate or vegan milk chocolate + 1 tbsp coconut oil for covering the bars
  • 1 cup chopped roasted peanuts

Method

  • Step 1

    To make the crust, place all ingredients, except water, in a food processor and pulse until a fine granulation.

  • Step 2

    Add water, 1 tbsp at a time, until the crumbs come together and become sticky.

  • Step 3

    In a rectangular tray, place the crust dough and flatten with a spoon on the bottom of it. Put in fridge until making the peanut caramel.

  • Step 4

    To make the peanut caramel, add in a blender: the dates, maple syrup and peanut butter. Blend until creamy. You can add a bit of water so it will blend easier.

  • Step 5

    Add the coconut oil and blend just until it incorporates in the peanut caramel. It will now become more shiny and soft.

  • Step 6

    Take out the tray with crust and pour the caramel on top of it. Make it even and spread the chopped peanuts on top of the caramel. Place in the freezer for about 1-2 hours so the caramel sets and becomes hard.

  • Step 7

    Take out from the freezer and cut in bars. Make the chocolate cover by melting the chocolate. Add the coconut oil and mix in the chocolate.

  • Step 8

    Dip each bar in the chocolate and place on a tray lined with parchment paper, so it won’t stick to the bottom. Leave for 1 h to set in the fridge. Serve and enjoy!