When I was in high school, my dad was my chauffeur (one of many thankless jobs he did for me and my sisters). Once a week, he would pick me up after cross-country practice to drive me to my violin lesson. In the car he always had a Snickers bar.
Not a little one. Oh, no. A full-sized Snickers bar the size of an eyeglasses case. Or perhaps half a piccolo. Choose your nonsensical comparison.
You see, my dad knows Snickers is my favorite candy bar. The weekly Snickers bar tradition started because after long practices I would complain about being hungry enough to eat my violin. Since I didn’t know any better, I ate it all. Every week.
In retrospect, a candy bar once a week isn’t bad; in fact, I don’t want to hear the word “bad” in connection with any food. Creates guilt surrounding food and whatnot. As a sometimes food, Snickers bars are a tasty treat.
(Incidentally, when I finally got my driver’s license during my senior year, I was tempted to continue the Snickers tradition. But I didn’t.)
My fond memories of peanuts and nougat are what inspired this vegan version of a Snickers bar. I can’t seem to get enough of the raw vegan chocolate peanut butter cups I made recently, so when I ate the last one (mon Dieu!), I decided to make a similar dessert. Again, there are three layers (chocolate, nougat, and caramel), but if you’d prefer to simplify the recipe, make the chocolate layer and one of the other layers.
The peanuts are key for making this into a Snickers bite, so don’t skimp! You can eat these vegan bites right out of the freezer, or allow them to thaw for a few minutes to yield a softer dessert. Enjoy!
Vegan Homemade Snickers Bites
Prep Time: 1 hour 30 minutes
Keywords: dessert vegan
Ingredients (12 mini cupcakes)
- 1/3 cup coconut oil
- 1/4 cup cocoa powder
- 1 1/2 tablespoons maple syrup
- 1 medium banana
- 1/4 cup almond milk
- 1 tablespoon vanilla extract
- 1/4 cup pitted dates
- 2 tablespoons maple syrup
- 2 tablespoons peanut butter
- 1 tbsp coconut oil
- Pinch salt
- 1/3 cup peanuts, roughly chopped
Soak dates in water for at least 1 hour. Once dates have finishes soaking, drain and set aside. In separate batches, blend each layer in a blender or food processor until smooth. After each layer in blended, place in a separate bowl. Arrange muffin papers in mini muffin pan or use a paper towel to spread a small amount of coconut oil in each cup.
Drizzle 1 teaspoon of the chocolate coating into each cup. If ganache is too stiff, heat in microwave for 10 seconds or over stove to soften (will need to wait for the ganache layer to cool in cups before adding additional layers).
Add 1/2 teaspoon of the nougat layer into each cup and use spoon to smooth. Sprinkle 1 teaspoon chopped peanuts in cup. Place pan in freezer for 10 minutes to harden. Add 1 teaspoon of the caramel layer into each cup and smooth. Freeze for another 10 minutes. Finally, drizzle 1/2 teaspoon of the chocolate coating over each cup. Freeze for 3 to 4 hours. Remove from pan and serve immediately or transfer to tightly-sealed, freezer-safe container for storage. Can freeze for 3 months.
P.P.S. Thanks for all your input in my last post about which “dietitian Jessie” picture is best! There was a clear winner: picture #3. Since there’s no way in blazes I’ll use that picture in a professional setting*, I’ll go with the second place winner: picture #1. Thanks, dear reader!
*You may see that picture again. Just sayin’.