Snickers bars – vegan & glutenfree
Decadent, crusty and smooth is what these Snickers Bars are!! They are easy to make and makes for a great quick dessert, because you can store it in the freezer.
More yummy cakes:
- Healthy Breakfast Banana Bread
- Vegan Danish NYE wreath Cake (Kransekage)
- Twisted Cardamom Buns (Vegan Swedish Kardemommesnurrer)
- Vegan Danish Strawberry Tart (Jordbærtærte)
- Quinoa Banana Bread Glutenfree
- Pumpkin Spice Banana Bread
- Christmas Spice Banana Bread with Tahini Swirl
- Twisted Rhubarb Marzipan Rolls
- Twisted Cinnamon Rolls
Snickers Bars
Servings: 8 servings
Ingredients
Date caramel
- 400 g medjool dates
- 2/3* cup water
Crunchy layer
- ½ cup buckwheat kernels
- ¾ cup oats
- ½ cup date puré
Caramel layer
- 1 cup date puré
- ½ cup peanut butter
- 90 g chopped peanuts
Top layer
- 75 g dark chocolate (I use 100%)
Instructions
Date caramel
- Blend all the ingredients for the date caramel in a high speed blender or in a food processor. Add more water if needed.
Crunchy layer
- Add baking paper to a 23cm / 9 inches loaf tin.
- Blend the oats in a blender until it's like oat flour. Add the buckwheat kernels and pulse a few times. Make sure they don't blend into flour.
- Mix all ingredients into a paste and add it as the base layer in the tin. Even it out with a spoon and make sure to press it firmly.
- Put it in the freezer.
Caramel layer
- Chop the peanuts and mix them with the other ingredients. Add as a second layer and make sure to even it out.
- Put it in the freezer.
Top chocolate layer
- Melt the chocolate and add it on top of the cake.
- Put it in the freezer at least three hours. Cut and and enjoy once ready.
Did you make this recipe? Mention @cuminandyin or tag #cuminandyin