I bet you thought cutting back on refined sugar meant you can't enjoy the occasional candy bar. Nope! These Snickers-like treats are sweetened with nothing more than dates and stevia-sweetened chocolate. They taste just like Peanut Butter Snickers! And since they use oat flour, they're also gluten free.
I cut these candies into bite-sized pieces; they're sweet enough, that it's all I need to satisfy my sweet tooth! All the rest are safely tucked in my freezer where they'll last for months. Yep, they're freezable! Just let them thaw for 5-10 minutes before eating.
The one problem I had when making the original recipe was running out of chocolate during the enrobing, hence why mine look a little naked and spotty. (Confession: I probably ran out prematurely because I'm not yet very good at chocolate work and had covered everything - including myself - in chocolate, except the bars. Oh well!) While mine still taste incredible, I've added a couple more ounces of chocolate to this recipe just in case the same thing happens to you. I mean, is more chocolate really a problem?
TIP: Any nut butter will work with this recipe, really. So if you prefer almond or sunflower seed butter, go ahead and swap!
TIP: If avoiding sugar is important to you, get a sugar-free chocolate (I recommend Lily's) and make sure your nut butter doesn't have hidden sugars in it!
Peanut Butter Snickers Bars (with no refined sugar)
(Original recipe: From My Bowl)
1 C (280g) pitted Medjool dates
2 TBSP creamy peanut butter
1 tsp vanilla extract
1/4 tsp salt
2/3 C (68 g) oat flour
1/2 C (70 g) unsalted dry roasted peanuts
10 oz high quality chocolate
Soak the pitted dates in hot water for 5-10 minutes, depending on how soft they were to begin with. Drain the dates, reserving the water for later.
Drain any excess liquid off of the dates (they should be relatively moist, but not dripping) and add them to a food processor with an S-blade. Add in the peanut butter, vanilla, and salt. Process until thick and smooth, scraping the sides of the device if necessary. If the mixture is too thick, add in the reserved date water in 1 tablespoon increments until you get an evenly smooth mixture. Remove this date caramel from the food processor.
Add the oat flour back into the same food processor (no need to rinse) with 1/4 cup (75 g) of the date caramel and process until well incorporated. This should form a slightly sticky dough-type mixture that will hold together when you pinch it. This is the nougat layer.
To assemble, line a loaf pan with parchment paper so you can easily lift the bar filling out once it is prepared. Firmly and evenly press the nougat "dough" into the bottom of the prepared pan. Use a spatula to spread the remaining caramel evenly over the nougat, then sprinkle the peanuts on top. Use your fingers to press the peanuts into the caramel layer, so they stick. Place the whole thing in the freezer for 90 minutes to 2 hours, or until firm.
Once fully chilled, pull the parchment paper liner up to remove the whole thing from the loaf pan. Use a sharp knife to cut it into bar-sized pieces. Return these bars to the freezer to continue chilling while you melt your chocolate over a double boiler until smooth.
Moving quickly, place one candy bar into the bowl of melted chocolate and flip/spoon it on all sides until it is fully coated in chocolate. Remove the bar from the melted chocolate, letting any excess chocolate drip off. Then, place it onto the prepared baking sheet to set. Repeat with the remaining bars.
Place the finished bars in the fridge for 5-10 minutes to allow the chocolate to harden.
Bars are best stored in the refrigerator and will last there for up to 10 days. You can also place them in the freezer, where they will last for up to one month – just let the bars thaw for 5 or so minutes before enjoying.
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