Posted in Recipes on 20.02.2018
Vegan Snickers Bars
prep: 45 mins / cook: 0 mins / inactive: 0 mins / total: 45 mins / quantity: 12 - 15 bars Print recipe?
Anyone else of an age when they remember these things as Marathon Bars?
This is my healthy(er) take on a childhood classic. All the gooey caramel, nougat softness and jumbo peanut crunch of the original but no refined sugar. The chocolate topping is also homemade, rather than just melted chocolate for a change of pace! And SOSO simple as well as completely forget the snickers bit and just let me ladle this stuff into my mouth. Thanks to Revolution Foods truly awesome Organic Cold Pressed Coconut Oil and Raw Cacao Powder this stuff is DIVINE. Smooth, rich, unbelievably chocolatey with some cleverly disguised spirulina for yet another healthy slap in the face.
I’ve always loved Marathon/Snickers bars but these days I find commercial chocolate and candy bars just too sweet. Like teeth achingly sweet. Breakfast pastries however I can still eat till the cows come home, but that’s another story.
These are another of my deceptively simple to make recipes with just a few truly wholesome ingredients and no unpronounceables. And you get an absolute truck load of bars out of this one recipe for those mid afternoon munchies that I’m all too familiar with!
Now, you might think ‘what the heck is she talking about a truck load if I’m only making it in a loaf tin and not some giant sheet pan’. Trust me. These are SO rich and decadent you don’t want giant slices – you want dainty, finger slices or even half slices. Because these things are TALL. Like needing a flip top head to get your mouth round it tall.
Because sometimes in life you just want to flip top that head and fill it with chocolate, caramel, nougatey nummyness. Not just me right?
If you make this recipe or any of the recipes from The Cook & Him we’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees we’ll see your picture!
)
And don’t forget to follow us on Instagram , Facebook or Twitter for even more recipe inspiration and chat, competitions, behind the scenes and so much more!
Vegan Snickers Bars
prep: 45 mins / cook: 0 mins / inactive: 0 mins / total: 45 mins / quantity: 12 - 15 bars
Ingredients
Base layer
- 1 + 1/2 cups cashew nuts
- 8 organic Medjool dates – stone removed
- 1/4 cup flax seeds
- 1/2 cup ground almonds
Caramel layer
- 8 organic Medjool dates – stone removed
- 1/4 cup peanut butter
- 1 tblsp almond milk
- 1/2 cup blanched whole jumbo peanuts
Topping layer
- 1/4 cup Revolution Foods Coconut Oil
- 1 tblsp maple syrup
- 1/4 cup Revolution Foods Raw Cacao Powder
- 2 tsp spirulina powder
Instructions
- Cut a piece of parchment paper to fit across across the bottom and up the long sides of a 9 x 3 inch loaf tin. This just makes lifting the finished bar easier to lift out of the tin
- For the base layer, put the cashews, 8 stoned dates, flax seeds and ground almonds into a food processor and blitz until very well chopped and blended together
- Tip this into your tin and smooth flat with a spatula or the back of a spoon
- For the caramel layer, put the next 8 stoned dates, peanut butter and almond milk into the food processor (no need to wash up in between layers!) and blitz until smooth, scraping down the sides of the bowl with a spatula as necessary
- Pour this on top of your base making sure the edges reach the corners. Then evenly sprinkle over the peanuts, lightly pushing into the caramel
- For the topping, gently melt the coconut oil with the maple syrup then whisk in the cacao and spirulina powders. Pour this over the peanuts then put the tin in the fridge for at least an hour to set
- Loosen the two short ends from the tin with a knife then use the parchment to lift the whole thing out of the tin. Cut into bars with a sharp knife
- Store in the fridge for up to 1 week
Notes
- For clean edges when cutting into bars use a knife dipped in hot water, re-dipping and cleaning the knife between each cut
Leave a Comment
Leave a Reply
Hello there! I’m Sam, former Michelin star pastry chef and now your go-to vegan foodie on a mission to make plant-based eating a deliciously easy adventure! From cozy comfort foods to vibrant salads and decadent desserts, there’s something for everyone in my kitchen.
Whether you’re cooking for one or for a houseful I believe food doesn’t have to be complicated to be full of FLAVOUR and I want to show you how. I’ve been a rigorous meal planner for over a decade whilst embracing seasonal ingredients (because that’s where the real flavour is!)
I’m also a dedicated dog mum to Nooch and Baxter and enjoy cooking them homemade treats (many of which are posted here) when I’m not screaming at the tennis or devouring fantasy fiction.
Latest recipes
BRAND NEW RECIPE BOOK
All things autumn - warming soups, savoury bakes and delicious sweet treats!
BRAND NEW RECIPE BOOK
Subscribe to my newsletter and as a bonus receive my free recipe book with 100 pages of full colour recipes! Including 30 of my favourites and 10 brand new and exclusives that wont be available anywhere else!
Configure your search
and I would like to see...
Or search for a recipe or post by keyword
Any idea on nutrition for these? Thanks!
Hi Gillian
Thanks for getting in touch – we’re looking into adding a nutrition calculator to the website, it’s just finding the right one that makes sense to everyone! Till then, I think there are online nutrition calculators/websites that might help you?