Healthy “Snickers” imitation bars have been around for some time, there’s an endless amount of recipes on the internet. I knew that since I must limit peanuts in my diet I wanted to create a peanut free version. When it comes to nuts (I am allergic to almonds), I would say that my favourite nut is hazelnuts (filberts). Since I started making my own hazelnut butter a number of years ago, I knew I had to make a hazelnut version of a healthy “Snickers” bar. So here it is!! Warning these are super addictive!! Oh and did I mention they are only 5 ingredients! I have included my recipe for hazelnut butter. If you have ever tried to make homemade nut butter and it didn’t turn out, usually it is because one vital step was left out: roasting. You have to gently roast the nuts on a low temperature first. In doing so you will 1) help to release the nut skins which are bitter and 2)unleash the nut’s natural oils. In doing so you will end up with a creamy wonderful nut butter in less than 5 minutes!
When it comes to dates, the most caramel like variety are Medjool. Choose the largest, softest dates you can find and make sure you buy ones that still have their pits. If they are already pitted they will be often be too dry. Leaving the pits in until you use them keeps the dates very soft.
Allergic to nuts? Substitute sunflower butter for the hazelnut butter.
Open the dates and remove the pits from the dates. Line a 8 x 8 square baking dish with parchment paper or wax paper. Pulse dates briefly in food processor to break them down or roughly chop with a knife. Press dates firmly into you lined pan, spreading into an even layer.
While the nuts are still warm, rub the roasted hazelnuts on a clean tea/kitchen towel to remove the skins. Sprinkle hazelnuts on top of the date layer, then spoon hazelnut butter on top of the hazelnuts and drizzle. Spread the nut butter on top of the nuts as evenly as possible. Add chocolate and coconut oil to a pan and melt over very low heat. Pour melted chocolate over the layers and spread evenly on top. Place in fridge to firm up for about 10 minutes. While the top is still a little glossy top with the flaked salt.
After about 45 minutes the candies will be firm enough to cut. Use the edges of the parchment/wax paper to lift the squares out of the pan. Lay on a flat surface and use a sharp knife to cut them into squares. Store squares in an airtight container in the fridge for several weeks (that is if they actually last that long).
Ingredients
Directions
Open the dates and remove the pits from the dates. Line a 8 x 8 square baking dish with parchment paper or wax paper. Pulse dates briefly in food processor to break them down or roughly chop with a knife. Press dates firmly into you lined pan, spreading into an even layer.
While the nuts are still warm, rub the roasted hazelnuts on a clean tea/kitchen towel to remove the skins. Sprinkle hazelnuts on top of the date layer, then spoon hazelnut butter on top of the hazelnuts and drizzle. Spread the nut butter on top of the nuts as evenly as possible. Add chocolate and coconut oil to a pan and melt over very low heat. Pour melted chocolate over the layers and spread evenly on top. Place in fridge to firm up for about 10 minutes. While the top is still a little glossy top with the flaked salt.
After about 45 minutes the candies will be firm enough to cut. Use the edges of the parchment/wax paper to lift the squares out of the pan. Lay on a flat surface and use a sharp knife to cut them into squares. Store squares in an airtight container in the fridge for several weeks (that is if they actually last that long).