“The world’s best-selling candy bar. Crammed with peanuts, caramel and nougat then coated with milk chocolate”  I mean really, who doesn’t love a Snickers Bar! Well I came across a tasty alternative that will knock your socks off! You’ll wonder why the heck you haven’t been making your own chocolate bars all along.

These were pretty easy to make, no baking required and definitely tasted close to the original, but these are  made with natural ingredients like raw almond, raw peanuts, dates, pure vanilla extract, coconut oil and gluten free, dairy free, soy free chocolate chips.  These are still high in calories – so please enjoy in moderation – but they are better for your body calories.  So let’s check it out!Makes 16 Snack Size Bars – about 45g each

Print Recipe

For the Nougat Layer
2 cups raw almonds (or 1 cup almond butter)
1/4 cup coconut nectar (could also use agave, honey or maple syrup)
2 Tbsp coconut flour
1/4 tsp sea salt

For the “Caramel” see my tip below
3/4 cup packed Medjool dates
1/3 cup water
1/2 tsp vanilla extract
1/4 tsp salt
1 Tbsp coconut oil
1/4 cup chopped peanuts

For the Chocolate Layer
1 cup Enjoy Life Chocolate Chips (gluten-free, dairy-free and soy-free)
1/2 Tbsp coconut oil

For the nougat layer, add your almonds to a high speed blender or food processor and blend on high until smooth and creamy.   Add the remaining ingredients and blend again. Spread this out in a rectangle shape on a baking sheet lined with parchment paper. Place in the freezer while preparing the next layer. Rinse out blender.Tip: you may want to double this part of the recipe and save half for next time, or use as a dip for apples! I found that with my blender there was not enough ingredients for it to blend smoothly. I was constantly pushing the ingredients to the bottom. If I had doubled it, it would have creamed up better. For the “caramel” layer, add the dates, water, vanilla, salt and coconut oil to the blender.  Remove the nougat layer from the freezer and spread the “caramel” over top. Add the chopped peanuts. Return to the freezer while you melt the chocolate.For the chocolate layer, I used the bain marie method to melt my chocolate, but feel free to microwave if you prefer.  Add the coconut oil first and melt, then slowly add the chocolate chips being sure not to over stir as you don’t want the chocolate to seize!Once the chocolate is almost melted, remove from heat and set aside. Meanwhile, remove the baking sheet from the freezer and cut the bar into 16 pieces.  Spoon the melted chocolate over top covering the sides and ends.  Put back in the freezer for about 30 minutes until the chocolate is set.  You can then store them in the refrigerator.Nutritional Info for one bar – 45g
220 Calories, 17g Carbs, 16g Fat, 5g Protein, 42mg Sodium, 9g Sugar

Please Note:  Nutritional info is gathered from MyFitnessPal and may not always be 100% accurate.  It is meant to be used as a reference only.

I recalculated the nutritional value to compare it with a 34g Snickers Bar:

My Recipe                                                            Snickers