Healthified Snickers

No-Bake Caramel Peanut Bars

Bottom Layer

  • 1 cup coconut butter

  • ¼ cup coconut oil

  • ¼ cup peanut butter

  • 2 tablespoons coconut nectar

  • 2 tablespoons raw cacao powder

Middle layer

  • 12 Medjool dates

  • 2 cups water

  • ½ cup coconut butter softened (not melted)

  • ⅓ cup ghee, room temperature

  • 2 teaspoons vanilla, divided

  • ⅓ cup peanuts

Top Layer

  • 1 cup coconut butter

  • ¼ cup coconut oil

  • ¼ cup peanut butter

  • 2 tablespoons coconut nectar

  • 2 tablespoons raw cacao powder


Directions

Use silicone mold or line a muffin tin with liners.

Place Medjool dates in a medium bowl. Bring water to a boil. Soak dates in boiling water for 10 minutes.

Prepare bottom chocolate layer. Place coconut butter and coconut oil in a Pyrex bowl over low heat (or prepare double-broiler) until melted. Add peanut butter and whisk until incorporated. Remove from heat and allow to slightly cool (5 minutes). Add cacao powder and whisk until combined. Stir in coconut nectar, whisking vigorously (will cause mixture to thicken).

 Add a teaspoon or two of the melted chocolate to bottom of silicone bar molds or muffin liners. Transfer to the freezer for 15 minutes to set.

Make date caramel. Drain dates, reserving 2 tablespoons of the soaking water. Peel dates (should come of easily) and remove pits. Place dates in a food processor with reserved soaking water and teaspoon of vanilla. Process until creamy, scraping down the sides until desired consistency is reached. Transfer to a small bowl and fold in peanuts. Set aside.

In a separate small bowl, stir together the softened coconut butter, ghee, and remaining teaspoon of vanilla until the consistency of frosting. Evenly spread on top of bottom chocolate layer. Add a tablespoon of the date caramel/peanut mixture. Place back in the freezer.

Make the top layer. Place coconut butter and coconut oil in a Pyrex bowl over low heat (or prepare double-broiler) until melted. Add peanut butter and whisk until incorporated. Remove from heat and allow to slightly cool (5 minutes). Add cacao powder and whisk until combined. Stir in coconut nectar, whisking vigorously (will cause mixture to thicken). Spoon evenly in molds or liners. Place back in the freezer for another 30 minutes before transferring to refrigerator. Store in the fridge.

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Healthified Snickers
Healthified Snickers