A very late happy New Year to everyone! This year is going to be an exciting one for me as I am moving to Melbourne to complete my studies and hopefully get an amazing job. I’m experiencing a mixed bag of emotions. I am someone who likes to be organised and in this situation it is impossible to predict how things will turn out. Where will I live and work? Will I make new friends? Will I be on the streets with a highly crafted sign in no time? If all fails I shall have to sleep on a hay bale, in a remote, European, field. It was at this point that I had to stop my mind from going into overload mode. You can’t always be in control of how things turn out in life so sometimes it’s best to stop stressing about all the possibilities. After all, you can’t achieve much in life without taking some risks, and even though things may not always work out perfectly you are still moving forward instead of staying stagnant.
Now, onto the recipe!
When I was younger my favourite treat after my weekend soccer game was a snickers bar! Not the best thing to eat after exercise….although when I think back I do recall that my dad ended up eating half the bar before I got to it anyway. However, these days I prefer to make my own bars so I decided to try out a vegan snickers bar! To make it even more challenging for myself (Why Tara? Why?) I opted for a date free caramel. The outcome was a delicious, ice cream like caramel filling. If you prefer a thick, gooey lsauce give this recipe a try. I have to say it seriously does taste like a real snickers bar (minus the sugar headache).
Vegan, low FODMAP, refined sugar free
For the nougat:
1/2 cup peanut butter
2 Tablespoons maple syrup
1 Tablespoon coconut flour
For the caramel:
1 can of full-fat coconut milk
1/2 cup coconut sugar
pinch of sea salt
pinch of vanilla bean powder
1 tsp coconut oil
1/4 cup roughly chopped peanuts
For the chocolate coating:
1 cup dark chocolate chips
1 tsp coconut oil
To make the caramel, mix together the coconut milk, sugar and salt in a saucepan over medium heat.
Bring to the boil and then lower the heat and simmer the sauce for around 30 minutes. Do not stir the sauce but instead swirl it in the pot and scrape down the bits that stick to the side.
Once the sauce has thickened take it off the heat and add in the vanilla and coconut oil.
Leave to cool to room temperature and then leave it in the fridge overnight to thicken further.
To make the nougat, combine the peanut butter, coconut flour and maple syrup in a bowl until well combined. Press mixture into a pan and form a rectangular shape that is about a centimeter thick.
Place it in the freezer to set.
Once the caramel is ready pour it over the nougat layer and then sprinkle the chopped peanuts over the top. Place it in the freezer to set.
Finally, to make the chocolate coating, heat the chocolate and the coconut oil in a double broiler (or pot) until melted.
Take out the set bar and cut it into even bars. Coat each bar in chocolate and place them back in the freezer to set for around 30-60 minutes.
It is better to keep the snickers bars in the freezer to avoid them melting in the heat. Plus they will keep fresh for ages!