let’s make healthy snickers bars 🍫 ingredients: (makes 16 squares)
• 12–16 fresh medjool dates (pitted)
• ¾ cup (210g) runny roasted peanut butter
• ¾ cup (110g) roasted peanuts or roasted almonds, chopped
• 2 tbsp coconut oil
• 4.4 oz (125g) 70% dark chocolate, chopped
• 2 tbsp peanut butter or coconut oil (extra)
• optional: flakey sea salt instructions: 1. grease and line a 20cm square baking tin with parchment paper or use a silicone tray of the same size 2. break open the dates, remove pits, and spread them flat. lay the dates open-side down to cover the base of the baking tin. press them down evenly using your fingers or a spoon to form a solid layer without gaps. set aside 3. add peanut butter and coconut oil to a small saucepan. melt over low heat, stirring constantly to prevent burning. once smooth and combined, remove from heat and let cool for 10 minutes until slightly thickened 4. pour the peanut butter mixture over the date layer and spread it evenly. sprinkle the chopped nuts over the top. freeze for 1 hour or until firm 5. melt the chocolate with the extra 2 tbsp peanut butter or coconut oil using a double boiler or microwave in 15-second intervals, stirring in between. pour the melted chocolate over the slice, spread evenly with a spoon, and sprinkle with sea salt if using 6. freeze for 30 minutes until firm. use a sharp knife warmed under hot water to cut into 16 squares 7. enjoy straight from the freezer or fridge. it melts quickly on warm days. store in an airtight container in the fridge or freezer for up to 3 months • • • •
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