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.
VEGAN BOUNTY-NICKERS BAR
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
SEA-SALT CHOCOLATE COATING
8 Tablespoons Coconut Oil
4 Heaped Tablespoons Raw Cacao Powder (I used Funktional Food)
4 Tablespoons Agave Nectar
Small Pinch 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.