VEGAN ALMOND BUTTER NOUGAT BARS
Satisfy your candy bar cravings with vegan snickers bars made with an almond flour and date nougat, date caramel, peanuts, and our new HU GEMS (Paleo | Vegan Dark Chocolate Chips).
Recipe type: Dessert
Cuisine: Vegan, Gluten Free, Grain Free, Oil Free, Refined Sugar Free
Serves: 18 servings
You’re going to love these Hexagon-shaped chocolate chunks made from organic 70% cacao that are vegan, paleo, and refined sugar free! Each gem has a rich cocoa flavor, making them a solid choice for both snacking and baking!
VEGAN SNICKERS BAR RECIPE
ALMOND FLOUR NOUGAT
1½ cups almond flour
3 TBSP peanut butter (or sub any nut/seed butter or choice)
¼ cup (~5) Medjool dates
DATE "CARAMEL" LAYER
1¼ cup Medjool dates
¼ cup peanut butter (or sub any nut/seed butter of choice)
1-2 TBSP unsweetened almond milk
pinch of Himalayan sea salt
½ cup dry-roasted peanuts
1 cup Hu Kitchen Gems
Line a small baking dish (I used 6 x 9) with parchment paper and set aside.
Add the almond flour, peanut butter, and dates to a food processor or high speed blender and pulse until well combined.
Press the mixture evenly into the bottom of the pan and place in the freezer while you prepare the next layer.
Rinse out the food processor or blender and add the dates, nut butter, almond milk, and salt. Blend until thick and creamy, scraping down the sides as needed to recombine. Remove pan from the freezer and spread the mixture in an even layer on top of the crust. Sprinkle peanut over the caramel and press down lightly with your hands to make sure they stick. Place the pan back in the freezer for ~30 minutes until the caramel/peanut layer sets.
Remove pan from the freezer and remove the entire base from the pan by lifting with the parchment paper. Place on a cutting board and slice into small bars, 9 for larger full-size Snickers and 18 for fun-size Snickers. Arrange bars on a parchment lined baking sheet and place back in the freezer.
Melt the chocolate bars in a pan over medium low, stirring often to prevent burning.
Remove baking pan from the freezer and carefully dip each cut bars into the chocolate with two forks, turning the bar until it's completely coated with melted chocolate. Drain any excess chocolate from the bar through the forks, then place the bar baking on the parchment lined baking sheet to set up. Continue until each bar is coated with chocolate. Drizzle each bar with any leftover melted chocolate, if desired.
Place the pan in the fridge for ~30 minutes to set.
Store in the fridge for 3-5 days and freeze for longterm storage.
They’re vegan, oil-free, gluten-free, grain-free, refined sugar-free, and made with just 7 ingredients!