Gut Loving Recipe - Vegan Snicker bars

Recipe makes x8 bars

*Need a blender/ food processor

Base:

60g (gluten free) oats

2 tsp coconut oil

2 tsp maple syrup

2 tsp nut butter

Caramel:

120g pitted dates*

4 tbsp nut butter

Crunchy nut layer:

30g mixed nuts*

Chocolate coating:

120g dark vegan chocolate

(Optional) pinch of salt

Method:

The base

• Submerge the 120g dates in boiled water and leave to soak for 10 mins

• Grind the 60g oats down into a powder using a food processor

• Melt the 2 tsp coconut oil and maple syrup together, and add to the oats; then add the 2 tsp of nut butter and combine.

• Press down the oat mixture into a parchment papered rectangular tin using the back of a spoon

The caramel

• Drain the dates and blend into a sticky paste using a food processor. Combine the nut better and then spread the date caramel evenly across the oat base.

• Once the caramel layer has been added, press down the mixed nuts into the surface of the date caramel, either whole nuts or chopped depending on your preference.

• Place the place the tin in the freezer for 1-2h.

The chocolate coating

• Just before the base is ready, melt the chocolate (microwave or bain-marie)

• Remove the base from tin and cut into 8 rectangles using a sharp knife.

• Rest one piece of the frozen bar on a fork, and spoon the melted chocolate over the surface and sides. Place the chocolate coated bar on a fresh piece of parchment paper to harden. Sprinkle a pinch of salt across the top of the bar whilst the chocolate is still soft (optional). Repeat process 8 times.

• Leave the chocolate for 5 minutes (if you can wait!) to harden; either at room temperature or in the fridge - then it is ready to enjoy.

Recipe created by content creator @fussyfodmapfoodie