Peanut Butter Caramel Homemade Healthy Snickers

• Condiments

  • 2 tbsp Maple syrup
  • 4 heaped tbsp Pic's crunchy peanut butter

• Baking & Spices

  • 1/2 cup Almond or peanut flour
  • 1 tbsp Coconut flour
  • 100 g Dark chocolate, good quality
  • 1/2 cup Rapadura or coconut sugar

• Oils & Vinegars

  • 3 tbsp Coconut oil

• Nuts & Seeds

  • 1/2 cup Cashews
  • 50 g Creamed coconut

• Liquids

  • 1/2 cup 125m water

• Other

  • ¼ teaspoon vanilla powder or extract

Found on sprinkleofgreen.com

Ingredients

• ½ cup / 75g cashews, soaked for 4 hours
• 3 tablespoons coconut oil, melted
• 2 tablespoons maple syrup
• ¼ teaspoon vanilla powder or extract
• ½ cup / 50g almond or peanut flour
• 1 tablespoon coconut flour
• 50g creamed coconut
• ½ cup / 125m water
• ½ cup rapadura or coconut sugar
• 4 heaped tablespoons Pic’s Crunchy Peanut Butter
• 100g of good quality dark chocolate

Directions

• Add all the nougat ingredients, except nut flour, into a food processor or high speed blender and blend until smooth. Add flour and blend until fully combined.
• Spread the mixture evenly onto a 20x20cm (8x8inch) baking tray lined with baking paper, smoothing out the top, and place in the freezer while you make the caramel.
• To make the caramel, add the coconut milk and rapadura sugar into a pan and cook until it becomes a caramel, 15-20 minutes, swirling the pan frequently. Remove from the heat and stir through the crunchy peanut butter and set aside to cool.
• Remove nougat base from the freezer and evenly spread the peanut butter caramel, smoothing out the top.
• Place back in the freezer and let set for 1 hour to set.
• When ready, melt the chocolate in a water bath and slice the set snickers into 8 bars.
• Using two forks, dip the snickers into the chocolate, shaking off the excess and placing on a rack to drip. Repeat until all bars have been dunked, transfer back to the baking tray and place in the freezer to set, about 15 minutes.
• Keep in freezer and remove a few minutes before enjoying, to soften a bit!