Healthy Snickers Protein Bar

Satisfy your candy bar cravings with my healthy snickers protein bar recipe made with homemade vegan date caramel sauce, a delicious nougat layer, peanuts, and dark chocolate.

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With Easter right around the corner I wanted to make you a delicious recipe that wasn’t peanut butter eggs. Those are good but I felt like I needed something more this year and this is it!

Healthy Snickers Protein Bar –

Nougat Layer:

• 1 + 1/2 cups almond flour
• 1/2 cup your favorite vanilla protein powder or 1/4 cup multi-collagen
• 1/3 cup pure maple syrup
• 1/4 cup unsweetened almond milk

Date Caramel Layer:

• 5 large soft dates, pitted
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• dash of sea salt
• 1/2 cup Ground Up creamy smooth cashew almond butter – code WHATROBINEATS for a discount
• 2 tbsp maple syrup
• 1/4-1/2 cup filtered water or canned coconut milk, start small then add more to reach your desired consistency

Chocolate Coating:

• 1 + 1/2 cups dark chocolate chips
• 2 tbsp coconut oil

Instructions: 

• Line an 8’×8″ baking dish with parchment paper.
• To a large mixing bowl add the almond flour, maple syrup, protein powder and almond milk and mix together mix until a crumbly and sticky texture is achieved.
• Transfer the mixture to the baking dish and press evenly to create the base layer, then place in the freezer for 20 minutes or until solid.
• While the nougat is chilling, you can start preparing the caramel layer.
• Blend together the soaked and drained dates with the peanut butter until creamy and smooth, stopping every so often to scrape the sides with a spatula.
• Next add in the raw peanuts and fold together.
• Once the nougat layer is solid, remove from the freezer and evenly spread the date caramel sauce over the nougat layer.
• Place the pan back into the freezer to chill for 1 hour.
• After 1 hour, melt the chocolate together with the coconut oil. (You can do this using a double boiler or the microwave).
• Remove the pan from the freezer and slice the caramel nougat into 12 equal bars.
• Next, line a baking sheet with parchment paper and use 2 forks to carefully take one bar and dip it into the chocolate, flipping it over until fully coated.
• Remove the coated bar carefully and place onto the parchment paper.
• Repeat the process for the remaining bars.
• Place the baking sheet in the fridge or freezer to set for 12-15 minutes 166 until the chocolate coating is completely hardened.
• Enjoy!