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As an Olympian I know food has the power fuel your adventures.

Being cert. in holistic nutrition I know how to design food to nourish you. 

As a trained chef I know how to make recipes taste good + satisfy you. 

Having a chronic illness, I know food is the foundation of your health journey. 

Crave worthy recipes that just happen to be damn good for you. 

Hi! Im arianne 

Indulge in the deliciousness of homemade Snickers Bars with this easy, no-bake recipe! Perfect for satisfying your sweet tooth, these bars feature layers of oat flour nougat, date caramel, crunchy peanuts, and a smooth chocolate topping. Follow these simple steps to create a healthier version of your favorite candy bar.

Snick Snickers Bars

Recipe by Arianne JonesCuisine: Dairy Free, Gluten Free, No Refined Sugar, Vegan

Bars are best stored in the fridge 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.

Ingredients

  • Caramel Layer
  • 2 packed cups Medjool Dates, pitted

  • ¼  cup Peanut Butter

  • 2 teaspoons Vanilla extract

  • ¾  teaspoon Salt

  • 2 teaspoons Maca Powder (Optional)

  • Nougat Layer
  • 1 ⅓ cup Oat Flour*

  • ½ cup of the Date Caramel

  • ½  cup Roasted, salted Peanuts

  • Chocolate Layer
  • ½ cup dairy free chocolate chips

  • 2 teaspoons Coconut oil 

  • Sea salt / flakey salt

Directions

  • Preparation
  • Transfer packed (I mean really packed) pitted dates into a bowl and cover with hot water to soak for 10 minutes.
  • Line a standard (9×5”) loaf pan with parchment paper. 
  • Drain any excess liquid off of the Dates (they should be moist, but not dripping) and add them to a food processor or high speed blender with:
    – peanut butter
    – vanilla
    – salt
    – maca powder
  • Blend for a few minutes, scraping the sides periodically until it is thick and smooth. If the mixture is not coming together you can add 1-2 Tablespoons of the date water to the mixture if needed. 
  • Remove the Date “Caramel” from the food processor (no need to wash it out).
  • Add the Oat Flour* with ½ cup of the Date Caramel and process until well incorporated. This should form a slightly sticky “dough” that will hold together when you pinch it that forms the nougat layer. 
  • Assembly
  • Press the Oat Flour Nougat into the pan and press into an even layer.
  • Spread the date caramel on the nougat. If it is too sticky – you can wet your spatula or hands with water or coconut oil to help spread.
  • Sprinkle on peanuts and press the nuts into the caramel slightly. Place this in the freezer to firm. 
  • Create a double boiler by bringing a medium pot filled a little less than halfway with water to a simmer. Place a heatproof bowl that’s just big enough to sit on top of the pot (ensure the bottom of the bowl does not touch the water) and add chocolate chips or chopped chocolate bar to the bowl and coconut oil, stirring frequently until fully melted.
  • Remove pan from freezer and pour the melted chocolate into the loaf pan as the final top  layer and spread smooth reaching all corners. Sprinkle with flakey sea salt. Cool in the fridge until the chocolate is set. 
  • Remove from the tray by holding the parchment paper corners and set onto a cutting board. Slice into bars with a warm knife. If you chill them for too long in the fridge they may crack when you cut them. Enjoy! 

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