This is a candy bar that proclaims that it will satisfy your hunger, but I’d like to challenge that my wholesome version of Snickers will satisfy your hunger even longer.
Well, for starters my recipe uses very dark chocolate, which is lower in sugar. My caramel is made with coconut palm sugar, which won’t set you up for a sugar rush then energy crash. My cookie layer is made with toasted, ground nuts, which provide real, usable energy. And instead of peanuts I use dry roasted macadamia nuts.
This is one sweet, caramel-y snack that’s filled with nutritious ingredients to really power your day!
Making recipes like these Real Healthy Snickers bars is so so so so so much fun! I simply love the challenge of taking an existing, unwholesome item and creating it anew with really nutritious ingredients.
The best part is when my taste-testers tell me that my healthier version tastes even better than the original — whoop whoop!
Giving unhealthy recipes a wholesome makeover, like these Snickers bars, is what earned me the name of The Recipe Hacker. For more innovative and fun recipes check out my new cookbook when it hits stores December 9th, 2014. Or pre-order your copy today 🙂
Alright, let’s make some scrumptious Real Healthy Snickers Bars…
- 2½ cups raw pecans, toasted
- 8 dates, pitted and soaked in hot water for 10 minutes
- 2 Tablespoons blanched almond flour
- 1 teaspoon coconut flour
- ¼ teaspoon sea salt
- ¼ cup coconut palm sugar
- 3 Tablespoons coconut oil, melted
- Place the chocolate and coconut oil in a medium pot, and place the pot in a skillet with a few inches of water, over medium heat. Use a spoon to stir the chocolate mixture until smooth. Remove from heat.
- Preheat the oven to 350 degrees F. Spread the pecans over a rimmed baking sheet and roast for 8-10 minutes, until toasted. Meanwhile place the dates in a cup of hot water and soak for 10 minutes. Discard the water.
- Place the toasted pecans in a food processor and pulse until fine. Add the dates and remaining cookie layer ingredients. Pulse until a dough forms.
- In a skillet over medium heat, mix the coconut palm sugar, coconut milk, coconut oil, sea salt and vanilla extract. Once the mixture begins to boil, reduce the heat to low and continue to cook, stirring often for 5 minutes.
- Remove the skillet from heat, and whisk in the baking soda. Mixture will turn a lighter color and will become creamy. Return to low heat and cook, mixing often, for 2 minutes.
- Remove the caramel from heat and allow to cool and thicken for 5 minutes.
- Line the bottom and sides of an 8×8 pan with parchment paper, so that the parchment paper sticks up over the sides. (These will be your handles to easily pull the snickers bar from the pan once completed.) Lightly rub with coconut oil.
- Pour half of the chocolate layer into the bottom of the pan. Place in the freezer for 10 minutes.
- Sprinkle the cookie layer over the hardened chocolate layer. Press down to create an even layer of dough. Place in the freezer for 5 minutes to harden.
- Pour the caramel layer over the cookie layer. Spread to evenly coat. Sprinkle with the chopped macadamia nuts. Pour the remaining chocolate over the top of the nuts and carefully spread to evenly cover. Place in the freezer for 10 minutes, until the top chocolate layer hardens.
- Pull on the parchment papers that are sticking up to remove the whole pan of snickers bars. Place on a cutting board and use a knife to carefully cut into bite-sized bars. Enjoy!