Homemade Snickers
I’m obsessed with using dates to make caramel, it’s such a simple way to make a deliciously gooey texture for this homemade chocolate.
SERVES 12-16
PREP TIME 15 MINUTES + CHILLING
DIFFICULTY EASY
Ingredients
75g peanuts
75g pecans
100g oats
3 large tbsp coconut oil
75ml maple syrup
500g medjool dates, pitted
100ml water
3 tbsp smooth peanut butter
75g peanut halves
200g dark chocolate
Pinch of salt
Method
1.
To make the base, pulse the nuts (saving the peanut halves) and the oats in a food processor for a few minutes, until it forms a flour.
2.
Place a saucepan over a low heat and melt the coconut oil. Pour in the flour mixture, maple syrup and a pinch of salt and stir to form a dough. When the dough has formed, but is still sticky, press it into the bottom of a lined baking tin. Pop the base in the freezer to set for 10 minutes, as you make the caramel.
3.
To make the peanut caramel, slice the dates roughly and place in food processor along with the peanut butter, water and a pinch of salt. Pulse for a few minutes until smooth.
4.
Remove the base from the freezer, and sprinkle over the peanut halves evenly. Carefully spread the peanut caramel over the oat base and peanuts, smoothing down with a spatula. Place in the freezer for an hour to set.
5.
After an hour, remove the tray from the freezer and cut into 12-16 bars. Melt the chocolate, and, while still warm, dip each bar into the chocolate. Coat the bars evenly with the chocolate, and leave on a wire rack to set.
6.
Once the chocolate has begun to set, place them in the fridge for a few minutes. Serve straight away, or store in the fridge for up to 3 days, or in the freezer for up to 2 weeks. Remove from the freezer at least 30 minutes before serving for a lovely gooey consistency.
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