Healthy Vegan Snickers Bars

I used to have such a bad sweet tooth for candy—gummy bears were my weakness. But, when I learned that sugar can wreck your gut health, I started thinking twice about the amount of sugar I was consuming.

After doing my first sugar detox, my eyes were opened to just how much sugar was added to so many foods we eat throughout the day, and how much I was unknowingly consuming.

We’ve cut way back on the sugar that we eat around our house, but I still have that sweet tooth. Thankfully, I was introduced to vegan snickers bars that have no refined sugar, and also no gluten. I’m not GF, but thought it might be helpful for some of you who are to know!

Originally, I made Caroline Deisler’s recipe, and have since tweaked it a bit for my personal taste and what I’ve found to work best!

Healthy Vegan Snickers Bars

Ingredients

Date Caramel (makes a double batch):

• 1 1/2 cups water
• 16oz. dates
• 2 tsp vanilla extract

Cookie Layer:

• 1/2 cup raw, unsalted cashews
• 1/2 cup rolled oats (not the quick kind, you can use almond flour too)
• 1/4 cup date caramel
• 3 Tbsp unsweetened peanut butter

Additional

• 1/2 cup unsalted peanuts
• 1 vegan chocolate bar, Hu Dark Chocolate is my favorite
• 1 tsp coconut oil, optional, but helps with melting

Directions

1. In a high-powered blender (I LOVE my Vitamix, read my thoughts here), combine water, dates and vanilla extract. Blend until it becomes creamy and smooth. You’ll need to stop every so often and scrape the sides of the blender. You can make half the batch, but I find that the blender works better when I do a double batch because it can really get moving, too little stuff and it gets stuck at the bottom below the blades.
2. Set caramel aside and clean blender, make sure to dry completely for the next step.
3. Combine cashews and oats in the blender and blend until it forms a flour. Add caramel and peanut butter and blend or pulse until it forms a sticky dough.
4. Line a baking dish or tart pan with parchment paper. Press the dough into the bottom to form and even layer.
5. Pour half of your caramel, about a cup (if you did a double batch, if you did a single batch, pour all of it), into the dish. Freeze the remaining caramel in an air-tight container for your next batch!
6. Pour peanuts on top and gently press them into the caramel.
7. In a small saucepan, melt chocolate bar with coconut oil over low heat. When it’s melted, pour over the top and use a spatula to spread evenly across the top.
8. Place the whole thing in the freezer and let set for at least an hour, 3 or more is better!
9. Cut into bars and store in an air-tight container.

Now, the best part—eat one! I’m still so shocked at just how good these are. I’ve even got my family hooked on them. Such a healthier dessert option than a cookie or ice cream.

Along with these having no refined sugar, they also give you a good amount of fiber between the oats, nuts and dates! Absolutely delicious and something you can feel good about eating! Tag me if you make these!

BTW, quick black bean and tomato soup, and homemade healthy granola.