The Ultimate Peanut Butter Snikers

Introduction

The Ultimate Peanut Butter Snikers

How to make

Here is the promised RAW SNIKERS recipe guys ! Once you've tried it, you just can't get enough of it. Also, it's the perfect recipe to impressed your friends and family, and soon everyone will be addicted, trust me ! 🤗 Nougat base : 85g gluten free oats 50g coconut flour 50g plantbased milk (I use rice milk) 2tbsp maple syrup 1tbsp coconut oil 1 pinch of salt Caramel: 10 medjools dates (pitted soaked for 10 min in boiling water) 100g peanut butter 1tbsp melted coconut oil vanilla bean paste 80g salted roasted peanuts Coating : 150g dark chocolate 1tbsp coconut oil 1 pinch of salt Method : - Begin by blending the oats with the coconut flower in a food processor until it looks like flour. - Add the rest of the base ingredients and mix it by hand so it forms a dough. - Transfer this dough into a 10x20cm loaf tin lined with some parchment paper and press it well and evenly with a spatula. - Place in the freezer while you start making the caramel. - For the caramel, drain the dates and blend them with the peanut butter, vanilla and soft coconut oil in a high speed food processor until creamy and smooth. Add the peanuts at the end so it will stay crunchy. - Spread the caramel on top of the base evenly and put it back in the freezer for at least 4 hours or over night if possible before slicing. - When ready, gently cut the snikers into bars and place back in the freezer while you prepare the chocolate coating. - Melt the chocolate and the coconut oil over a double boiler. - Gently dip the bars into the chocolate and sit them on a board lined with parchment paper to set. You can dip them a second time for a thicker layer of chocolate. - Sprinkle some sea salt on the top. - Put them back in the fridge so the coating can harden and set well. Store the bars in an airtight container in the fridge or in the freezer (if in the freezer, defrost a little before eating)

Ingredients

Nougat base :

  • 85g gluten free oats 

  • 50g coconut flour

  • 50g plantbased milk (I use rice milk)

  • 2tbsp maple syrup

  • 1tbsp coconut oil

  • 1 pinch of salt 

Caramel: 

  • 10 medjools dates (pitted soaked for 10 min in boiling water)

  • 100g peanut butter

  • 1tbsp melted coconut oil 

  • Vanilla bean paste 

  • 80g salted roasted peanuts 

Coating: 

  • 150g dark chocolate 

  • 1tbsp coconut oil 

  • 1 pinch of salt

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