Homemade Snickers With Dates

Featured image with text: two fingers close up holding a no-bake homemade snickers bar with caramel and peaunts

Rich in chocolate flavor with a homemade caramel sauce and bite of crunch these homemade Snickers with dates are the perfect healthy candy bar.

Course Dessert

Cuisine American

Keyword homemade caramel sauce, no bake

Prep Time 20

Cook Time 0

Chilling Time 1

Total Time 1 20

Servings servings

Calories 130kcal

Author Shelby Stover

Equipment

Mini rectangle molds

Ingredients

For the date bar

1 cup Dates soaked in warm water for 20 minutes
¼ cup Peanut butter natural
3 tablespoons Coconut milk
⅛ cup Maple syrup
1.5 tablespoons Cacao powder
1 teaspoon Arrowroot powder
¼ teaspoon Sea salt
2 tablespoons peanuts crushed or chopped

For the caramel sauce

⅛ cup Almond butter
2 teaspoon Coconut oil measured solid
1 teaspoon Maple syrup

Instructions

In a small pot, heat the peanut butter, cacao butter, and maple syrup over low heat until melted.
While heating, drain the dates and process in a food processor to make date paste. You may need to scrape down the sides. If they’re not processing, add one tablespoon of water but no more.
Once the peanut butter mixture is combined, pour into the food processor along with the sea salt and cacao powder Process until smooth.
Scrape the mixture into a bowl and mix in the arrowroot powder. Mix well.
Let sit for five full minutes.
Using a silicone spatula, portion the mixture into a candy mold. Press down so no bubbles remain and scrape the surface so that all bars are even.
Sprinkle the peanuts over the bars and press down slightly so they stick.
Make the caramel topping by heating the coconut oil over very low heat until just melted. Mix in the almond butter, vanilla, and maple syrup until smooth.
Let the mixture cool slightly but no harden and portion it into a plastic baggie.
Cut the tip off the baggie and begin to drizzle the caramel over the bars.
Pop into the freezer and let sit for sixty minutes. Then, carefully pop the homemade snickers bars out of the molds and store them!

Video

Notes

The recipe makes 20 minibars. Each serving is two bars.

The recipe was initially made with cocoa butter in place of coconut milk. Both work. Make sure to use coconut milk from a can though (thick white part) and not a carton.

Soak your dates in warm water before you need them. This helps them blend smoothly. When making the date paste, add as little water as possible. Sometimes the dates can be hard to process down into a paste. However, the more water you add, the more you’ll struggle to firm up the bars.

Instead of adding more water, simply wait until you melt the peanut butter mixture down and add that to the processor. It should make it easier.

Make sure you use runny almond butter (not the hard part of the bottom of the container!) for the caramel sauce or it won't mix.

You do need to melt the coconut oil and whisk in the almond butter to get a warm and thus runny texture. Simply whisking the ingredients together will make the mixture thick and a bit chunky.

However, you don’t want the mixture hot when you portion it into the plastic bag! So, heat the oil minimally and over very low heat. Then, whisk in the almond butter and let it sit briefly, or use your finger to ensure it’s not hot.

Nutrition