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SNICKERS BITES
April 5, 2016 By thetastyk — 8 Comments

The first time I made these delicious snickers bites I was completely blown away by how yummy they are! So
much better and healthier than the real one!!! Whoever is a fan of the combination of peanut and chocolate
will definitely fall in love with those. Instead of long bars I cut them into small bite size pieces, which are perfect
for a quick snack when you’re craving for something sweet. Like this, you can easily eat 1-2 and won’t feel too full
afterwards. I used a 20×20 cm brownie tin, but if you want yours to be a bit thinner use a slightly bigger one so
you can spread out the layers a bit more. My whole family loved them so much that we managed to finish the
whole batch after 2-3 days, so don’t expect them to last very long!

S NIC KER S B I T ES
 
PREP TIME TOTAL TIME
45 mins 45 mins
 
Makes about 45 bites
Author: The Tasty K
Recipe type: Dessert

INGREDIENTS
For the nougat:
1 cup cashews, soaked overnight
⅓ cup coconut milk (full fat)
¼ cup melted coconut oil SAVE PRINT
2 Tbsp pure maple syrup
½ tsp pure vanilla extract
⅔ cup almond flour
For the caramel:
2 cups Medjool dates, pitted
½ cup 100% natural peanut butter (smooth)
⅓ cup coconut milk
½ cup melted coconut oil
a pinch of Himalayan salt
1½ cups roughly chopped unsalted peanuts
For the chocolate coating:
300g vegan dark chocolate (75-85%)

INSTRUCTIONS
1. Place all the ingredients for the nougat layer (except for the almond flour) in a high speed blender or food processor and
blend until smooth. Then add the almond flour and mix until combined.
2. Line a baking tin with parchment paper and place the nougat layer inside. Spread the layer evenly and freeze for 2 hours or
until set.
3. In the meantime, place all the caramel ingredients (except for the peanuts) in a blender and mix until you get a smooth
layer. When the nougat is firm, spread ½ of the caramel layer on top.
4. Sprinkle half of the chopped peanuts over the caramel layer and use a spatula to press the peanut pieces into the caramel.
5. Repeat this step with the remaining caramel and peanuts and freeze for 1 hour or until set.
6. When ready, remove the slice from the tin, cut into desired shape (snickers bars size) and place back into the freezer.
7. Melt the dark chocolate and dip each bar into the melted chocolate until it's completely covered.
8. Let cool down (faster to let them chill in the fridge) and cut into small bite sized pieces.
9. Store in the freezer and let cool down a few minutes before eating!
10. Melt the

Nutrients (estimated per serving 40g)


Calories: 197 kcal

Carbs: 12 g
– Fiber: 3 g
– Sugars: 5 g
Protein: 4 g
Fats: 17 g
– Saturated Fat: 9.8 g
– Trans Fat: 0.0 g

Postat de The Tasty K


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Recipe found on ourholistickitchen – made changes according to my taste!

Disclaimer: Please note that some of the links above are affiliate links and if you purchase through those links I’ll
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recommend and trust.

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Filed Under: Sweet Treats

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COMMENTS

Catriz says
June 22, 2016 at 7:37 pm

Hello, I just discovered your page and it’s amazing!! We don’t eat chocolate though
and I wonder if you have any idea for a carub coating instead of chocolate? Your chocolate cake (on
another page) looks divine and Instead of cocoa powder I would put carub powder in there, but have
no idea how to create the cream on top. Any advise would be much appreciated! Thank you so much
for sharing these!

REPLY

thetastyk says
June 26, 2016 at 10:48 am

Hi Catriz! Thanks so much for the kind words! Which chocolate cake are you referring
to? The raw mousse one or the baked almond-chocolate cake?
You can definitely switch carob for cacao powder inside the recipes!. I’ve never tried to use
carob in a chocolate coating, but I’ll see how you could adjust it to the recipe if you tell me
which one (apart from the snickers)!

REPLY
Andy says
November 16, 2016 at 10:15 pm

hey what kind of blender is this

REPLY

thetastyk says
November 21, 2016 at 9:47 am

Check under the equipment page I listed everything there in detail!

REPLY

Sabung Ayam Online says


February 18, 2017 at 12:31 pm

Thanks for recipe

REPLY

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