Clean Snickers Bars (AKA Tastes Like Snickers Bars)
Clean Snickers Bars – gluten free, grain free, wheat free, dairy free, refined sugar free, clean and vegan.
Every so often I check the stats on my site to see what recipes people are most interested in. Not surprisingly, my Clean Snickers Slice is the most viewed recipe on my website by far.
In fact, Snickers bars are the most consumed bar in the world and it was one of my favourite bars growing up. At one stage I ate a Snickers every day.
I’m not as much of a sweet tooth now, however when I come across a clean version of a Snickers bar, I’m curious to see if it tastes anything like the original. Some have come close and others have fallen short by a long shot.
Due to its incredible popularity, I included a “Tastes Like Snickers” recipe in my Naked Chocolate Breakfasts, Treats & Desserts
e-cookbook and I think it’s only fair to share this recipe with you today. I’ll refer to it as Clean Snickers Bars for the sake of simplicity.
There are three components to this recipe and they’re all easy to make. You won’t need any pans as this can be made free form on some baking paper. This recipe makes 6 large bars or 12 smaller bars and trust me, these are very filling bars. Best kept in the fridge or freezer, I find you can replicate the nougat component on the base best if you remove the bar from the freezer and allow to thaw out a little before eating. The more it thaws out, the softer the nougat texture will be.
To get a the smoothest salted caramel filling texture, I’ve used my little Ninja smoothie maker with ice crushing blades. Purchased from Target a few years ago for just over $100, it works much better than my $500 food processor which leaves un-blended chunks. JB hi fi sells a good range of high speed smoothie makers with some for under $150 like the Nutribullet 1000w 9 piece set.
Take a look at the pic of the salted caramel below. It’s divine! If you’re not a big salt fan, start with 1/2 – 1 teaspoon of fine pink Himalayan salt and go from there. I used 1 1/2 teaspoons of salt as I found it all balanced out once the bar was built and all ingredients were eaten together.
Also, just a tip on melting your coconut oil. In Summer it’s usually in a liquid state but during Winter it hardens. To melt, simply boil some water, place your jar in a sauce pan and fill with the boiled water. Using your powers of multi tasking, do whatever needs to be done (ie attend to that chore you’ve been putting off or simply sit and read) and in next to no time your coconut oil will have melted.
By the way, if you’re wondering why I’ve placed my Clean Snickers Bars on a plate with a knife and fork – it’s a tribute to TV show Seinfeld. Elaine’s boss, Mr Pitt eats his Snickers bar with a knife and fork and this results in George Costanza doing the same thing. By the end of the show, everyone is eating their candy bars with a knife and fork.
Ok, I’ll stop waffling on now. Put these on your list of things to do on the weekend.
With love & gratitude,
Why this is so good for you
Almonds alkalize the body (good for fighting inflammation), nourish the nervous system, provide good brain function, build strong bones and teeth, provide healthy fats which aids in weight loss, reduce risk of heart disease and help protect against diabetes.
Raw cacao powder (pronounced ka-kow) is full of antioxidants and protects against the ravages of aging and cancer, improves digestion, gives energy, improves mood, lowers blood pressure and increases circulation.
Coconut speeds up metabolism, reduces the risk of heart disease, reduces the risk of diabetes, improves digestion, increases immune strength, is anti-bacterial, anti-vira, anti-fungal and anti-parasitic, prevents osteoporosis, prevents stroke and helps prevent the onset of Alzheimer’s disease.
Himalayan salt contains all of the 84 elements found in your body. It is anti aging, increases hydration, promotes blood sugar health, prevents muscle cramping, strengthens bones, lowers blood pressure, improves circulation, helps expel toxins from the body, helps reduce acid reflux and helps the intestines absorb nutrients.
Organic peanuts reduce the risk of cardiovascular disease, reduce the risk of stroke, help prevent colon and stomach cancer, reduce the development of gallstones and provide protection against Alzheimer’s Disease.
Dates help protect against macular degeneration, help maintain healthy skin and mucus membranes, help relieve constipation, reduce risk of colon cancer, colitis and hemorrhoids, help reduce risk of cardiovascular disease, arthritis, Alzheimer’s disease, and reduce blood pressure.
Maple syrup helps prevent arthritis, inflammatory bowel disease, heart disease and strengthens the immune system and is not addictive like normal sugar.
Vanilla aids digestion, regulates blood sugar, reduces nervous tension, helps prevent PMS and keeps the heart strong.
* The salted caramel filling turns out best (ie smoothest) if using a high speed blender, food processor or smoothie maker with ice crushing blades.
* If your almond butter is dry to begin with, start off slowly with the coconut flour, using one tablespoon at a time until desired texture is achieved. Your nougat should be able to hold its shape.
* When slicing frozen rectangle, be sure to use a serrated knife. When knife reaches the bottom, gently slide towards you so as to not disturb the caramel mixture.
- 1/2 cup natural (1 ingredient) almond butter
- 1/4 cup pure maple syrup
- 5 level tablespoons coconut flour
- 1 packed cup (about 12) medjool dates, soaked in just boiled water for 15 - 20 minutes
- 1/2 cup full fat coconut milk
- 1 - 1 1/2 teaspoons fine pink Himalayan salt
- 1 teaspoon vanilla extract
- 4 tablespoons roughly chopped roasted (unsalted) peanuts
- 1/2 cup melted coconut oil
- 1/2 cup raw cacao powder
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- Thoroughly mix almond butter beforehand to ensure the oil is evenly distributed. Combine almond butter and maple syrup in a small bowl. Stir through coconut flour. Mixture will thicken.
- Place a piece of baking paper on the bench top. Using a rolling pin,shape mixture into a rectangle measuring roughly 16 cm long and 12 cm wide. Straighten sides by using back of a large knife to push sides in. Transfer rectangle along with baking paper to freezer.
- Set peanuts aside. Drain and pit dates. Gently squeeze out any excess water and place in a high-speed blender, food processor or powerful smoothie maker along with other salted caramel ingredients. Blitz till smooth.
- Spread caramel over frozen rectangle. Scatter peanuts on top until caramel is covered. Return to freezer (salted caramel mix will not freeze but peanuts will).
- Whisk ingredients in a wide, shallow bowl till smooth.
- Remove frozen rectangle and using a large, serrated knife cut into 6 or 12 even slices. Dip bottom and sides of bars in the mixture, shake off excess, turn upside down and allow to set on baking paper. Repeat with top of bars. Re-dip for a thicker coating.