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.
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