Today, I put together two of my favourite, and frankly underrated chocolate bars in the most delicious, vegan, gluten-free, dairy-free and refined sugar-free way that I could. I made a Franken bounty-snickers bar and I’m so excited to share this with you.

The no-bake bar is made using three separate layers – a Coconut Base, Peanut Caramel and topped with a Sea-Salted Chocolate. It can be made using just a blender and a freezer and tastes incredible – like drool-at-the-mouth, belly-rumbling-just-thinking-’bout-ya kinda incredible.

I am so proud of this delicious raw vegan concoction and I can’t wait to hear your thoughts on it.

Makes: 5 Bars
Time to Make: 5 minutes per layer, plus 5 hours freezing.

6 Large Medjool Dates
5 Tablespoons Ground Almonds
5 Tablespoons Coconut Flour
Pinch of Sea Salt
2 Teaspoons Water

7 Large Medjool Dates
2 1/2 Tablespoons Peanut Butter (I used Pip and Nut Crunchy Maple)
4 Tablespoons Nut Mylk (I used Pip and Nut Almond and Honey)
2 Teaspoons Agave Nectar
50g Chopped Peanuts

8 Tablespoons Coconut Oil
4 Heaped Tablespoons Raw Cacao Powder (I used Funktional Food)
4 Tablespoons Agave Nectar
Small Pinch Sea Salt

To Top:
Sea Salt

1. Make Coconut Base: In a blender, combine all ingredients (apart from the water) until a ‘dough’ forms. Transfer into a bowl and press with your hands, adding the water and combining completely.

Pat into a clingfilmed/greaseproof container and place in the freezer.

Clean your blender.

2. Make Peanut Caramel: In the clean blender combine the dates, peanut butter, mylk and agave nectar until the mixture is thick and sticky. Scrape down the sides and transfer into a bowl.

Fold your chopped peanuts through the caramel and spread onto your coconut base and place into the freezer for 45 minutes/ 1 hour to set.

3. Make Sea-Salted Chocolate Coating: Combine all ingredients in a bowl and whisk with a fork until smooth.

Pour over your Peanut Caramel and smooth until covered.

Top with a sprinkle of Sea-Salt and more chopped peanuts.

Place in the freezer for 4 hours, or overnight.

Remove from the container, cut and enjoy.


  1. Char

    December 16th, 2018 at 2:01 pm

    Should this be kept in the freezer once it’s set or in the fridge? I just made it yesterday and it’s divine!

  2. amandabootes

    January 4th, 2019 at 3:57 pm

    So glad you are enjoying it – fridge is perfectly fine to keep it in

    Amanda xo

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