Peanut Butter Caramel Bites Gluten Free Vegan Snickers Recipes
VEGAN SNICKERS BARS
These mouth-watering vegan Snickers bars combine a no-bake brownie base with a creamy coconut cashew 'nougat,' peanut caramel, and a refined sugar-free chocolate topping. Overall, these homemade candy bars are dairy-free, gluten-free, and no-bake, yet packed with flavor and make for the perfect healthier vegan peanut and caramel candy bar to satisfy your cravings!
Provided by Michaela Vais
Categories Dessert
Time 2h15m
Number Of Ingredients 16
Steps:
- You can watch the video in the post for visual instructions.Soak cashews in warm water for at least one hour, then discard the water (you could also boil them in water for 15-20 minutes or until they are soft).
- Make the No-Bake Brownie Base as per the instructions in the recipe, and press the dough firmly into a pan (lined with foil or parchment paper). My pan measures 8 1/2 x 6 inches. If you use a bigger pan, the bars will be thinner.
- For the cream layer, process all ingredients in your high-speed blender or food processor until smooth and creamy. Pour the cream layer over the brownie base and transfer the pan into your freezer until the layer is firm (approx. one hour)
- Add all ingredients for the caramel layer (except the peanuts) to a saucepan and bring the mixture to a boil. Stir with a whisk and let simmer on low heat for about 10-15 minutes until the caramel sauce gets thicker. Pour it over the cream layer, place the peanuts on top, and put the pan back into the freezer for about 30 minutes. Check the recipe notes if you want to make the caramel layer with dates.
- For the chocolate layer, melt the cocoa butter and the coconut oil in a double boiler. Add all ingredients to a saucepan and stir until combined. Pour the chocolate over the caramel layer and transfer the pan back into the freezer for about 15 minutes. Check the recipe notes for a SIMPLE chocolate alternative.
- Cut into your desired size and shape (it works best with a hot knife). Enjoy the bars thawed!
Nutrition Facts : Calories 295 kcal, Carbohydrate 30 g, Protein 7 g, Fat 18 g, SaturatedFat 10 g, Fiber 5 g, Sugar 20 g, ServingSize 1 serving
VEGAN PEANUT BUTTER SNICKERS BITES
Steps:
- Line an 8 x 8 baking dish with parchment paper and set aside.
- Combine dates without soak water, peanuts, and peanut butter in bowl of food processor. Pulse until until mixture is crumbly, but holds together when pressed between your fingers
- Transfer to prepared baking dish and press mixture into an even layer.
- Clean processor bowl and combine dates without soak water, coconut milk, vanilla, and salt.
- Blend until dates have broken down and the mixture is creamy and spreadable.
- Spread caramel over nougat layer in baking dish.
- Place baking dish in the freezer for about an hour to firm up before coating with chocolate.
- Remove baking dish from freezer and cut candy into 1 inch squares.
- In a small dish, carefully melt chocolate and coconut oil in the microwave. Heat in 20 second intervals checking and stirring between each until chocolate is melted and smooth.
- Line a baking sheet with parchment paper. Using a fork dip each candy square into chocolate and thoroughly coating. Place on baking sheet. You can also leave squares in baking dish and simply pour chocolate over the top for a quicker method.
- Place baking sheet in freezer for a 10-20 minutes or until chocolate is hardened.
- Store in an air tight container in the freezer.
PEANUT BUTTER CARAMEL BITES (GLUTEN-FREE VEGAN SNICKERS)
I found this recipe posted on the Vegan Fitness forums when I was searching for a recipe for homemade vegan Snickers. I adapted it to American measurements. Don't expect these to last long. Experiment with some of the add-ins (peanuts are great) and with the type of cereal (we prefer the Health Valley brand of rice chex and corn chex). They're also good with melted chocolate on the top.
Provided by Kumquat Knickers
Categories Candy
Time 10m
Yield 25-30 mini muffin bites, 25-30 serving(s)
Number Of Ingredients 6
Steps:
- Crush cornflakes and mix with vanilla and coconut flakes in medium bowl.
- Mix sugar, corn syrup and peanut butter in small pot, heat over medium-low heat, stirring constantly, until it begins to boil.
- Pour caramel over cornflake mixture and stir to combine.
- Press into prepared mini muffin tins or pan for bars. Refrigerate until set.
Nutrition Facts : Calories 127.9, Fat 5.5, SaturatedFat 1.4, Sodium 83.3, Carbohydrate 18.6, Fiber 0.8, Sugar 7.8, Protein 2.9
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