Vegan & Gluten-Free Snickers

The gluten-free and plant-based alternative to the popular peanut caramel bar, naturally sweetened with dates.

The vegan chocolate bars with crunchy peanuts, creamy date caramel and a delicate coconut-oat base are not only much healthier than the original, but also 100% plant-based and suitable for a gluten-free diet.

Since they are sweetened without sugar, but instead with natural ingredients such as maple syrup and dates, they are a healthier alternative to other chocolate bars.

The base made from rolled oats and desiccated coconut is gluten-free and can therefore be eaten by everyone.

Ingredients

For the base

• 90g tender (gluten-free) rolled oats

• 50g desiccated coconut

• 2 tbsp maple syrup (optionally agave syrup or date syrup)

• 1 tbsp melted coconut oil

• 120ml plant milk

For the filling

• 225g pitted dates

• 3 tablespoons peanut butter (without chunks)

• 60ml maple syrup (optional agave syrup or date syrup)

• 1 ampoule of vanilla flavoring

• 120g salted peanuts

For the glaze

• 200g vegan chocolate (optional dark chocolate)

• 1.5 tsp coconut oil

Preparation

1. Melt 1 tablespoon of coconut oil (e.g., by heating it in a pot).

2. Line a small baking tray with parchment paper. (It should fit in the freezer or refrigerator.)

Preparation

Preparation - Base

1. Grind the rolled oats into flour using a high-performance blender and then transfer them to a bowl.

2. Add the desiccated coconut, maple syrup, melted coconut oil and plant-based milk and mix to form a dough.

3. Set the dough aside until it firms up a bit.

4. Next, spread the mixture evenly onto the baking sheet lined with parchment paper. The layer should be approximately 5 millimeters thick.

Preparation - Filling

1. Place dates, peanut butter, maple syrup, vanilla flavoring and a splash of plant-based milk into a high-performance blender and blend everything into a creamy mixture.

2. Then transfer this to a large bowl and mix with the peanuts.

3. Now spread the peanut-date caramel evenly over the coconut-oat base and smooth it out as much as possible.

4. Then place the baking tray in the freezer for 3 hours until everything is firm (optionally in the refrigerator for 7 hours).

5. Then remove the baking tray and cut the mixture into bar-sized pieces using a large, sharp knife.

6. Place the bars on a drip tray or baking sheet, leaving some space between them.

Preparation - Glaze

1. Break the chocolate into pieces and place them in a metal bowl.

2. Add the coconut oil and melt both over a water bath at medium heat, stirring well.

3. Now coat the bars evenly with chocolate and decorate with peanuts as desired, or leave them in the classic version.

4. Finally, place the finished chocolate bars in the refrigerator and enjoy them after they have cooled down a little.

Tip: I prepared an extra-large batch to save on ingredients and effort and stored it in the freezer. When I want to serve it, I take out the desired amount an hour beforehand and keep it in the refrigerator until then.

Bon appetit!