These Healthy Snickers Bars will satisfy any sweet tooth! Made with simple plant-based ingredients, they’re easy to make and good for you and the whole fam. Another good thing about this recipe is that you can switch up some of the ingredients to fit your dietary needs. For example, if peanut butter is a no-go for you, use cashew butter!
Making your own candy bars is actually pretty easy. And the best part? There’s no preservatives, artificial colors, or any questionable ingredients. And who wouldn’t want a homemade Snickers Bar that is actually good for you… oh, and with added mood boosters to give you some extra UMPH!
Raw Snickers Bar
Raw/ Vegan/ Gluten Free
Recipe by Sarah Kermalli of @SculptedKitchen
Shortbread
Ingredients
- 1 cup hazelnuts (roasted, peeled)
- 1/2 cup cashews
- 4 tbsp of rice malt syrup
- 2 tbsp of coconut oil
- 2 tbsp of coconut flour
- 2 tbsp almond meal
- 1/4 tsp of sea salt
- 1 tsp of Anima Mundi's Euphoria powder*
*You can also sub the powder for other mood boosters like Mucuna, or Maca! Or you can add Catuaba bark for some added UMPH!
Directions
- Toast your hazelnuts on low for 15 minutes at 350F. Let them cool. Rub off the peels.
- Place your cashews and hazelnuts in a food processor and pulse until they resemble crumbs.
- Add in the rest of your ingredients and blend until lit resembles shortbread. Slightly sticky to touch
- Press into a square baking pan lined with parchment paper. Place into the freezer while you get your caramel layer ready.
Caramel Layer
Ingredients
- 15 pitted Medjool dates
- 3 tbsp of almond butter
- 1 tsp of chia seeds
- 1 tsp of Anima Mundi's Euphoria elixir
Directions
- Blend your ingredients into a clean food processor
- Press your caramel layer into your chilled short bread
- Freeze for at least 6 hours, or, preferably overnight
Chocolate layer
Ingredients
- 12 ounces of vegan dark chocolate
- OR
- 1 cup of raw cacao powder
- 3/4 cup of melted coconut oil
- 1/3 cup of maple syrup
- a dash of sea salt
- 1 tsp of Anima Mundi's Euphoria elixir
Directions
- Melt chocolate or mix all your ingredients together and pour into a narrow long cup
- Cut your frozen squares into bar shapes and, using a fork, dip your bars into the cup of chocolate.
- Place on a wire rack. After dipping wiggle your bars off the rack and place into a container and freeze.
- with your leftover chocolate, pour into a piping bag and drizzle your chocolate bars.
- Garnish with freeze dried raspberries and rose petals
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