Sunday, 6 November 2016

Cashew Snickers Bars

I came across a Snickers Bars recipe by Roxy over at So Vegan , and just had to make them, so last weekend I did just that, they are simply delicious, I could only eat half at a time, as I found them to be so rich. Because I am a nuts and chocolate lover I made them again, but this time using cashew nuts. So here is my adapted version of Roxys recipe.










Makes 6 Bars



Ingredients

For the caramel..
8 medjool dates deseeded
1/4 cup almond milk
1 tbsp cashew butter or peanut butter
3/4 cup raw cashew nuts or salted peanuts  (soak cashews overnight, rinse, dry and chop in half if needed)

For nougat..
1/2 cup cashew butter or peanut butter
3 tbsp coconut flour
4 tbsp maple syrup

150g dark chocolate (milk chocolate for non-vegan)

Method


  1. To make the caramel, combine the medjool dates, almond milk and nut butter in the blender until smooth.
  2. Next, add the nuts to the caramel and mix together with a spoon.
  3. To make the nougat, combine the coconut flour, maple syrup and the remaining cashew butter in a small bowl until the mixture reaches an even consistency.
  4. Line a small-to-medium sized tin or take away container with parchment paper and add the caramel mix, level the caramel with the back of a metal spoon until smooth. 
  5. Next, transfer the nougat mixture on top of the caramel and level again until smooth all over.
  6. Place in freezer for two hours.
  7. Take out the from the freezer and remove filling by pulling the parchment paper.
  8. Slice the filling evenly into 6 bars.
  9. Add a little water to a pan over a low to medium heat and melt chocolate in a heatproof bowl.
  10. Once chocolate has melted, use metal fork and spoon to coat bars.
  11. Leave to cool on a cooling rack until the chocolate is firm before eating.










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