VEGAN SNICKERS BARS

They’re the perfect copycat dessert that’s better for your than the classic Snickers bar!

Ingredients
Base
¾ cup oats
2 Tabs smooth peanut butter (try almond)
1 Tabs maple syrup
Homemade caramel
½ a packed cup dates
¾ cup peanut butter
⅓ cup roasted peanuts
Chocolate Covering
1 100g/3.5oz bar vegan dark chocolate
Flaky sea salt (optional)

food processor
blender
flat knife
parchment-lined baking sheet

Base
Pour oats into high speed blender and blitz into fine flour.
Pour flour into mixing bowl, and add 2 tablespoon smooth peanut butter, 1 tablespoon maple syrup and 2½ tablespoon water. Mix until well combined (it will be a bit crumbly but you should just be able to shape it into a ball).
Line a rectangular food container (about 6 x 7½ inches) with parchment paper and press mixture into it, flattening down with hands. Set aside.

Filling
Combine ½ cup dates, ¾ cup peanut butter and 2 tablespoon water in a food processor for 1-2 minutes until fully incorporated. (You may need to scrape sides down to get it smooth.)
Spread filling over oat layer, flattening down as you go – I suggest using hands as texture will be quite firm. Scatter peanuts over top and press into filling (reserving some for decoration).
Cut into 9 rectangular bars with flat knife and freeze 30 minutes to set.

Chocolate covering
Melt chocolate in heatproof bowl over a small saucepan of simmering water. Using knife, gently remove bars from container and place on parchment-lined baking sheet.
Dip each bar in melted chocolate and return to baking sheet. Before chocolate sets, sprinkle over peanuts and sea salt flakes (optional).
Freeze 10 minutes to fully set chocolate, then refrigerate or freeze until needed.

NOTE:
Cut bars before freezing – They will be too solid to cut once they’re set!

Store uneaten bars in an airtight container in the fridge for up to 5 days. Alternatively, you can store them in the freezer for up to 3 weeks.