Vegan Peanut Butter Snickers Bites
Servings 36 squares
Ingredients
Peanut Butter Nougat Layer:
- ½ cup dates, medjool works best soaked in hot water for 10 minutes and drained
- ½ cup unsalted roasted peanuts make sure to get gelatin free
- ½ cup natural peanut butter I use Smucker's.
Caramel Layer:
- 1 cup dates soaked in hot water for 10 minutes and drained
- ¼ cup canned coconut milk, full fat or light
- ¼ teaspoon vanilla
- pinch of salt
Chocolate Coating:
- 1 cup vegan chocolate
- 2 tbsp coconut oil
Instructions
- 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.