Homemade Snickers (vegan and gluten free)
This is a recipe I’ve been wanting to try and post for a long time: Homemade Snickers (vegan and gluten free). Not only are these snickers delicious but they are super super healthy because they are made with dates and oats.
– this article contains advertising for Dattelmann –
Which dates to choose to make homemade snickers?
The art of this recipe lies in the choice of the ingredients, especially the dates. The dates used should be soft and sweet at the same time. It is also important to choose good quality dates!
For these homemade snickers, I ordered my dates from Dattelmann. I chose Sukari Soft pitted dates but you can also choose Medjool dates which are excellent! Dattelmann also offers many other types of dates as well as dried fruits and vegan butters.
Special offer “La Cuisine de Géraldine”: Order directly on the Dattelmann website and receive a free batch of Sukari Soft 800 g dates! Please enter the coupon code GERALDINE 800 when placing your order. Offer available from 40 € of purchase.
The dates are delivered within a few days and can be stored in a cool place for several weeks.
And if you liked this recipe for Homemade Snickers (vegan and gluten-free), try the Vegan Bounty (100% Homemade) too!
Recipe for homemade Snickers (vegan and gluten free)
For 16 snickers, you need the following ingredients.
Ingredients
For the cookie base
- 125 g oats
- 125 g ground almonds
- 100 ml of plant milk (e. g. oat milk)
- 25 g coconut oil
- 30 ml agave syrup
- 5 Sukari Soft dates, pitted*
- 2 handfuls of peanuts, unsalted
For the caramel
- 300 g Sukari Soft dates, pitted*
- 100 ml of plant milk (e. g. oat milk)
- 4 tablespoons of almond butter
For the chocolate coating
- 200 g dark chocolate
- 1 tablespoon of coconut oil
* Special offer “La Cuisine de Géraldine”: Order directly on the Dattelmann website and receive a free batch of Sukari Soft 800 g dates! Please enter the coupon code GERALDINE 800 when placing your order. Offer available from 40 € of purchase.
Preparation
Start by soaking the dates (300 g + 5) in hot water. If using unpitted dates, remove the pits.
In a bowl, mix the oats, ground almonds, plant milk, coconut oil, agave syrup and Sukari dates. Blend everything together in a blender. Form a homogeneous paste.
Line a 25 x 25 cm glass pan with baking paper. Spread the cookie base on the bottom of the pan. Spread the whole peanuts over the cookie base.
Drain the Sukari dates. Then pour them into a bowl, add the vegetable milk and almond butter. Mix to obtain a vegan caramel.
Spread the caramel on the cookie base. Place in the freezer for 2 hours.
After two hours, melt the chocolate and coconut oil in a double boiler. Then take the glass mould out of the freezer. Cut out 16 bars of equal size.
Dip the bars in the chocolate, draining well to remove excess chocolate. Place another 30 minutes in the freezer or 2 hours in the refrigerator before serving.
These homemade snicker will keep for 1 week in the refrigerator.
Pictures
Find the steps of the recipe in pictures.
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Homemade Snickers (vegan and gluten free)
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Ingredients
For the cookie base
- 125 g oats
- 125 g ground almonds
- 100 ml of plant milk e. g. oat milk
- 25 g coconut oil
- 30 ml agave syrup
- 5 Sukari Soft dates pitted
- 2 handfuls of peanuts unsalted
For the caramel
- 300 g Sukari Soft dates pitted
- 100 ml of plant milk e. g. oat milk
- 4 tablespoons of almond butter
For the chocolate coating
- 200 g dark chocolate
- 1 tablespoon of coconut oil
Instructions
- Start by soaking the dates (300 g + 5) in hot water. If using unpitted dates, remove the pits.
- In a bowl, mix the oats, ground almonds, plant milk, coconut oil, agave syrup and Sukari dates. Blend everything together in a blender. Form a homogeneous paste.
- Line a 25 x 25 cm glass pan with baking paper. Spread the cookie base on the bottom of the pan. Spread the whole peanuts over the cookie base.
- Drain the Sukari dates. Then pour them into a bowl, add the vegetable milk and almond butter. Mix to obtain a vegan caramel.
- Spread the caramel on the cookie base. Place in the freezer for 2 hours.
- After two hours, melt the chocolate and coconut oil in a double boiler. Then take the glass mould out of the freezer. Cut out 16 bars of equal size.
- Dip the bars in the chocolate, draining well to remove excess chocolate. Place another 30 minutes in the freezer or 2 hours in the refrigerator before serving.
- These homemade snicker will keep for 1 week in the refrigerator.
