Servings : 10
is normally a chocolate bar consisting of a nougat base, topped with caramel
and peanuts that has been covered in chocolate. The original bar isn't suitable
for vegans, which is why I am bringing you this absolutely epic alternative, so
you can enjoy guilt free Snickers Bar at any time!
We've created a scrumptious chewy hempy, oat biscuit base in place of the usual nougat, paired it with a layer of ultra-gooey caramel sauce which has salted peanuts mixed in. The whole bar is then coated in chocolate, decorated with some peanuts.
Coconut cream - Chill a can of coconut milk in the fridge overnight, turn it upside down and open. Pour out the liquid and use the thick, white cream.
100g Oats – not instant
100g Chickpea Flour
50g Caster Sugar
2 Tablespoons Hemp Protein Powder
40g Light Brown Sugar
1 Teaspoon real Vanilla Extract
2 Tablespoons Cocoa Powder
130g Light Brown Sugar
1 Teaspoon of real Vanilla Extract
140g Coconut Cream*
3 Heaped Tablespoons Smooth Peanut Butter
110g Salted Peanuts
250g Dark Chocolate
1 Tablespoon Cocoa Powder
10g Of Peanuts for Decoration
Sea Salt (Optional)
Preheat oven to 180˚C fan and
Line a 20 x 20 cm tin with waxed paper. Allow the paper to hang either side of the tin, this makes it easier for removing the bars when set.
Add the oats into a food processor / blender and whizz up until ground. You want to make an oat flour.
Add in the flour, sugars, vanilla extract, protein powder, cocoa powder and melted butter.
Blend until it comes together and you can press the mixture between your fingers and it sticks together.
Press the mixture into the lined tin, making sure to get it as even / flat as possible and place into the middle of the oven. Bake for 12-15 minutes or until lightly golden in colour.
Once baked, remove from the oven and allow to cool fully before adding on the caramel.
Add all of the caramel ingredients into a medium-sized saucepan.
Place on the hob, heat on low / medium, stirring all the time until it hits a rapid boil.
Allow the caramel to come up to 116°C or firm ball stage on a sugar thermometer (if you drop a little mixture into ice-cold water it should form a firm non-sticky ball in your fingers).
Use a hand-held whisk or heat proof spatula to keep the caramel moving/ stirring. This will prevent it from sticking and burning to the bottom of the pan.
When the caramel is ready, add in the peanuts and stir to coat.
Pour the caramel over the baked biscuit base and level out with a spoon or spatula.
Try to disperse the peanuts as even as possible.
Leave the tin at room temperature to cool slightly, then place into the fridge. This is quite a wet caramel but will firm up once chilled.
It will need overnight to chill and set.
Make sure the caramel has fully set, if not, it will be very gooey and difficult to coat in chocolate.
Fill a small saucepan 3/4 full with water.
Place a heatproof bowl on top of the saucepan creating a bain-marie. Finely chop the chocolate and place 3/4 of it into the bowl along with the cocao powder and allow to melt.
Then add the last 1/4 chocolate.
Cut the bars into thin, finger-width sizes.
Tip: To get an even amount of bars, slice the entire sheet in half (width-wise), then cut about 5 bars from each half, for a total of 10 long, thin bars.
Use a large, sharp knife to prevent the biscuit base from crumbling apart.
One by one, balance the bars on a fork or spatula and using a spoon, pour the chocolate over the bars, allowing any excess chocolate to drip back into the bowl.
Don't try to dunk the bars as that risks the base from crumbling.
Repeat for all bars. Place the bars onto the waxed paper.
Before the chocolate sets, add a few peanuts on top of each bar, then pop into the freezer for 5 minutes or fridge for 20 minutes to allow the chocolate to set.
Once set, remove and place in an airtight container. Store in the fridge.