Vegan Bounty/Snickers Bars
Good morning everyone! I hope you’re all doing fantastically this fine Autumn Tuesday morning. I am currently sick as a dog in bed, in Pretoria where I have been for the last few days while I visit my dad and supposedly do the SWOT week things (study week before exams). While being very sick, I have also injured my back again. If those two things happening in tandem aren’t a sure sign from the Universe saying: PLEASE SLOW DOWN, then I don’t know what is. So, I am listening and taking some time to just stay in bed, rest, read, do some TLC things for myself, and … write this blog post because I’ve wanted to share this recipe with you all for ages.
To tell you a bit more about this recipe … This recipe is just simply so darn fabulous to put it lightly. It’s probably one of the yummiest things I’ve ever made and so naturally, I am very excited to share this with you all. It’s the perfect sweet treat. It ticks all the boxes for me. If you don’t know by now, I am a total texture snob. Meaning that if what I am eating doesn’t have the right balance of flavors and textures, it won’t be very satisfying. There always needs to be a prominent crunch-factor for me to truly LOVE something. And these bars have that exact crunch factor. What does it taste like? It tastes like three things that you could probably relate to as I have. Imagine if a Lunch Bar, a Bounty Bar and a Snickers Bar had a three way convergence and decided to become one. That is this. What’s more? It is made with just wholesome, natural ingredients. You 100% can have your dessert and eat it too as a vegan, WHILE maintaining vibrant health and vitality. How freaking amazing is that? In fact, how freaking amazing are whole foods?
So a little break down of what you can expect from these beauties, is that they are:
· Peanut Butter-y
· Slightly salty
· Sweet and just delectable with just the right texture
RIGHT. So without further a due … let’s get into the recipe!
· 1 cup almond flour
· ¼ cup quick cook oats, dry (I used Jungle Oats)
· 2/3 cups desiccated coconut (unsweetened)
· 1/3 cup pitted medjool dates (5 dates)
· 1/8 cup of cranberries, I used Faithful to Nature’s cranberries which are divine!
· ¼ cup of whole sunflower seed kernels, raw
· 1 tablespoon water
· 1/3 tsp Himalayan sea salt
Crunchy Peanut Caramel Layer:
· 1 cup packed pitted medjool dates (17 medjool dates)
· ¼ cup of hot water
· 1 teaspoon of ground cinnamon
· 1 teaspoon of Himalayan salt
· 1 cup + 1/3 cup roasted salted peanuts
· 1/8 cup of wazoogles vanilla sky superfood mix (optional)
Chocolate Dredging/Coating Layer:
· Just under 1/2 cup of coconut oil
· 1/3 cup of honey/maple/etc.
· 25 drops stevia
· 5-6 tablespoons of cocoa powder
1. In your food processor place all of the base ingredients except the sunflower seed kernels and process until combined. Once the ingredients are well processed, add the sunflower seeds for a last pulse – this step adds great texture to the base (also powerhouse nutrients!).
2. Line a small deep baking tray or dish with parchment paper and press the base into the dish until it makes a 1 - 1.5 cm thick base. Place it in the fridge or freezer while you make the rest of the ingredients.
3. For the crunchy peanut caramel layer; place the 1 cup of dates, the hot water, cinnamon, salt and pulse and process until it is blended. Now add the 1 cup of peanuts and process until it all combines to create a delicious caramel layer (you still want the peanuts to be chunky so don't blend it until smooth). Now, add the rest of the 1/3 cup of salted peanuts and pulse once or twice - you want the addition of the 1/3 cup of peanuts to remain relatively whole for added texture in the caramel mixture.
4. Now add this layer onto the base which has been resting in the fridge/freezer. Spread it out evenly. Place back into the freezer. While this rests in the freezer, move onto the dredging that is going to coat the whole bar in a delicious chocolate coating.
5. For the dredging sauce place the coconut oil in a saucepan and heat it up until it melts. Add the liquid sweeteners and once it is melted and combined add in the cocoa/cacao powder and mix well. Let it cool slightly.
6. Now, take the bars out of the freezer and cut into bars of desired size and shape. Dip each bar into the chocolate mixture and place on a baking tray lined with parchment paper or cookie cooling rack. You may want to dip these twice for extra chocolate-y goodness.
7. Once they have cooled and firmed up place in a Tupperware and pop into the freezer for storage. And after about an hour of them sitting in the freezer you can tuck in and ENJOY THEM!!