This is quite possibly my favourite recipe in the entire world - and that’s saying something.
Whenever anyone bites into these Homemade Protein Snickers Bars, their eyes widen, their mouths drop open, and they’re lost in utter food heaven. They can easily be adapted so that they’re not protein treats, but I love them exactly as they are!
Made free from refined sugars and also with as much natural goodness as possible - they also happen to be raw - these Snickers bars are my perfect guilt-free treat. A little bit naughty, a little bit decadent, but a whole lot nice!
I hope you enjoy them every bit as much as I do,
HOMEMADE PROTEIN SNICKERS BARS
(Makes 10 mini bites)
For the base:
7 tbsp smooth natural peanut butter (I used Hognuts)
2 tbsp raw honey
2 tbsp unflavoured or vanilla whey (I used First protein)
1 tbsp coconut flour
For the caramel:
130g dates, pitted and chopped
½ - 1 tsp caramel flavouring (to taste)
100ml almond milk
1 tbsp melted Lucy Bee coconut oil
½ scoop vanilla or unflavoured whey protein
For the nut layer:
40g peanuts (I used salted), chopped
For the chocolate:
150g chopped dark chocolate, 75% or higher
1.5 tsp melted Lucy Bee coconut oil
1) To make the base, mix together the ingredients until well combined (gently melt the peanut butter and the honey if you’re struggling to bring them together). Press the mixture down into a small, lined baking tray, then place in the freezer to firm up slightly. NB: If the mixture feels a little bit too sticky, add a touch more whey or some coconut flour. If it’s too dry, add a touch more peanut butter or a splash of milk.
2) Next, make the caramel by blitzing together the ingredients until smooth. Spread over the peanut base, then scatter over the chopped nuts and place back in the freezer for an hour to set.
3) Once your bars are ready to be taken from the freezer, melt the dark chocolate (either use a bain marie or, very gently, melt it in the microwave in 20 second blasts), then stir in the coconut oil. Remove the base from the freezer, then pour over the dark chocolate, smoothing over where you can. Leave in the fridge to set, before cutting into bars (or bites) and devouring.