Extremely delicious, nutty-chocolatey vegan, gluten-free "Snickers" for the perfect energy in between meals or as a delicious dessert. Creamy, caramel, chocolatey, with delicious chocolate coating. On request also in RAW!
Prep Time 25 minutesminutes
Cook Time 5 minutesminutes
Total Time 30 minutesminutes
Servings 8Piece
Calories 446kcal
Ingredients
FOR THE NOUGAT BASE:
90gOatmeal*I grind gluten-free oatmeal myself in the Blendtec (advertising, because brand name)
Line a 20x10 to 20x20cm baking pan with baking paper, leaving edges of the baking paper protruding so that the finished bars can be easily lifted out of the pan again (see picture). I'm using (upcycling) a used ice cream container here.
To make the dough, first place the rolled oats in a food processor or high-powered blender and blend until a fine flour is formed. Alternatively, use ready-milled (gluten-free) oat flour.
90 g Oatmeal
Add all remaining ingredients for the NOUGAT BOTTOM and mix to a uniform dough. Press into the mold and set aside.
90 g Oatmeal, 60 g Coconut flour, 30 ml Rice syrup, 15 ml Coconut oil, a pinch of salt, 60 ml Oat milk or another plant milk
For the nougat layer Process all ingredients except the peanuts in a food processor to caramel. Finally, fold in the peanuts and spread evenly over the base.
a pinch of salt, 210 g Medjool date, 30 g Almond butter or almond paste, 15 g Tahini, 80 ml Coconut oil, ¼ tbspn Bourbon vanilla ground, 100 g roasted or raw peanuts, A pinch of salt
Place in the freezer and allow to freeze.
In the meantime, melt chocolate (see tips earlier in the text).
Remove bars from freezer, unmold and cut into 8 even bars.
Bathe in the melted chocolate, drain and cool completely until the chocolate is solid, enjoy!
150 g vegan dark chocolate coating, Optional: 15g cocoa butter
Enjoy and place remaining bars in a resealable box and store in the refrigerator or freezer. Store in the refrigerator for up to 2 weeks, in the freezer for up to 4 weeks.