Divine vegan peanut bars that strongly associate with Snickers.
Ingredients for the crust (bottom layer):
- 130 g of oatmeal flour
- 50 g of almond flour
- ¼ teaspoon of kosher salt
- 3 tablespoons of coconut oil
- 6 dates
- 80 ml of coconut milk
Ingredients for caramel (second layer)
- 10 dates
- 230 g of unsalted peanut butter (room temperature)
- 1 teaspoon of vanilla extract
- ¼ teaspoon of salt
- 3 tablespoons of unsalted peanuts
Peanut layer (top layer)
- 80 g of unsalted peanuts
Ingredients for the chocolate coating:
- 350 g of dark chocolate
- 1 tablespoon of coconut oil
- kosher salt
Preparation:
- Grind oatmeal into flour.
Put it in a bowl and add almond flour and salt.
Mix it well together.
- Soak dates in hot water for a few minutes. Drain it and place it in a blender with warm coconut milk and coconut oil. Process well until getting a smooth paste.
Add it to the dry ingredients and mix well. The mixture should be sticky and slightly damp.
If it seems too dry, add a splash of coconut milk, if it seems too damp add a bit of almond flour. - Soak the dates in a bit of hot water and let them sit for a few minutes.
Drain them and put them in a blender.
Add peanut butter, vanilla extract and salt. Blend well until getting a smooth peanut butter caramel. - Roast 3 tablespoons of peanuts and roughly chop them.
Add them to the peanut butter caramel.
- Roast 80 g of unsalted peanuts in a hot pan.
- Layer the baking paper on the bottom and sides of your tray.
If you have a 20×20 cm dish use it. I don't have one and I had to use two smaller ones with the same volume. - Put the bottom layer in the tray and even it with a spoon or a spatula.
Put a second layer of peanut caramel and even it with a spoon.
Place roasted peanuts on top and place the tray in a freezer for at least one hour or preferably overnight.
- Cut frozen blocks into bars and place it back in the freezer.
- Melt chocolate over a double boiler and stirr coconut oil inside.
Dip frozen peanut butter bars into the melted chocolate.
Place them on a cooling rack for the excess chocolate to drip off.
- Decorate it with more melted chocolate and a pinch of kosher salt.
