Recipe: Snickers

If you love chocolate, peanuts and caramel, you probably love Snickers – until you check out the ingredients label. So in order to continue truly enjoying this genius crunchy, chewy, sweet concoction, make your own, let your taste buds dance and your body be happy for your smart choice!


makes about 10 bars


Nougat layer: 

3 TBSP coconut butter* OR 1 TBSP coconut oil and 2 TBSP coconut flakes, ground
4 TBSP nut butter** cashew butter, macadamia butter or almond butter are  best here.
1-2 TBSP maple syrup or other sweetener of choice**, to taste
1 pinch of sea salt

peanuts, roughly chopped

Caramel layer: 

1/2 cup date paste**** OR 1 cup soft dates, depitted (100g)
1/4 vanilla bean, scraped
1 pinch of sea salt

Chocolate coating: 

2/3 cup raw cacao powder (60g)
1/2 cup cacao butter (90g)
1/4 cup maple syrup or other sweetener of choice** (60g)
1 pinch of sea salt

* coconut butter or coconut manna is the pureed meat of coconuts, with around 60% oil, but also fiber from the meat. Like coconut oil, it is solid at room temperature of up to 22 degrees Celsius and turns into a thick, smooth cream when warmed up. 

** nut butter: Can be made with any kind of nut. Blend nuts in a food processor until smooth. Add a little bit of neutral oil (e.g. sunflower seed oil) if necessary. Store cool & dry in a glass jar for up to 3 months. Oil will separate on the top, simply stir it back in.

*** sweeteners, from most to least neutral in flavor: agave, xylitol, stevia, maple syrup, date paste, honey, coconut nectar, yacon syrup.

****date paste:  puree dates in a blender of food processor until smooth. Add a little bit of water if necessary. Store refrigerated for up to 2 weeks.


For the nougat, process all ingredients to a smooth paste. Use either a blender or a food processor.
Shape the dough into bars or press into a square container lined with parchment paper or cling wrap and cut into bars. Sprinkle peanuts on top.

For the caramel, blend dates with vanilla and salt. Add water if necessary but keep it to a minimum. Place a dollop of caramel onto each bar. 

Put bars into freezer and let them cool there for at least 15 minutes; 1 hour is even better as this will let the chocolate become solid faster. 

For the chocolate, either melt pre-made chocolate in a bain marie or melt cacao butter (bain marie or dehydrator), and manually blend it with the other ingredients. 

Dip frozen bars into chocolate, place on grid or parchment paper to let excess chocolate drip off. 

Store cool & dry for up to 2 weeks or frozen for up to 3 months. 

Remember to use only cacao butter for your chocolate if you want to store your bars at room temperature.



You know you want it!

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