Vegan Homemade Snickers (Print Version)
# Ingredients:
→ Oat Base
01 -
200 g rolled oats
02 -
Homemade peanut butter - 70 g
03 -
Maple syrup - 15 g
04 -
Coconut oil or olive oil - 15 g
05 -
A pinch of cinnamon (to taste)
06 -
A pinch of salt (to taste)
07 -
75 g of water
→ Caramel Layer
08 -
Natural peanut butter - 210 g
09 -
120 g maple syrup
10 -
Vanilla extract (as per preference)
11 -
Dash of salt (taste to adjust)
12 -
Roasted peanuts - add to your liking
13 -
Puffed quinoa (or rice) - adjust amount as desired
→ Chocolate Glaze
14 -
40 g cacao butter (or replace with coconut oil)
15 -
20 g cocoa powder
16 -
Maple syrup - 40 g
17 -
Vanilla essence (optional, add as much as you'd like)
18 -
Cacao nibs - to flavor or garnish
19 -
Smoked salt flakes - season sparingly to taste
20 -
Some roasted peanuts for crunch
# Instructions:
01 -
Combine your rolled oats with some cinnamon and a pinch of salt. In another bowl, blend your homemade peanut butter, water, maple syrup, and oil. Mix this wet combination into the oats until it's well mixed.
02 -
Press this mixture into a 20x20 cm square pan lined with parchment paper. Put it in the fridge for about 30 minutes to set.
03 -
Blend your peanut butter, maple syrup, vanilla extract, and salt together. Stir in a handful of roasted peanuts.
04 -
Spread the caramel mix evenly over the chilled oat base. Sprinkle puffed quinoa generously on top.
05 -
Melt the cacao butter using a double boiler. Then whisk in cocoa powder, maple syrup, vanilla, cacao nibs, and a touch of smoked flaked salt.
06 -
Pour the prepared chocolate glaze over the caramel layer. Let it all firm up in the fridge for 2 hours. Once set, slice into bars.
# Notes:
01 -
Plant-based recipe
02 -
No refined sugar used
03 -
Can be made gluten-free too
04 -
Stays fresh in the fridge for up to 5 days