Healthy Vegan Snickers Bars

With layers of nougat, caramel, crunchy nuts, and chocolate, you’ll LOVE this healthier twist on the classic Snickers candy bar. It’s gluten, grain, and dairy-free, refined sugar-free, vegan, high in protein, and can so easily be made sugar-free/keto/low carb too!!

We made this version without Medjool dates so 1) you don’t need special equipment like a food processor and 2) this recipe is easily converted to sugar-free, keto, or low carb too, just by using a liquid sweetener like allulose or sugar-free maple syrup and using sugar-free chocolate.
Equipment:
8.5x4.5 loaf pan (or double the batch and use an 8x8 pan!!)

INGREDIENTS
Nougat:
-1/2c almond/peanut butter
-2 tablespoons coconut oil, melted
-3 tbsp maple syrup/SF syrup (we used a mix of 1.5tbsp allulose and 1.5tbsp maple syrup)
-1/2c almond flour
-1/4c coconut flour
-1/2tsp vanilla
-pinch sea salt

Caramel:
-1/4c almond/peanut butter
-3 tbsp maple syrup/SF syrup (we used a mix of 1.5tbsp allulose and 1.5tbsp maple syrup)
-2 tablespoons coconut oil, melted
-1/2 tsp vanilla
-pinch sea salt
-1/2c almonds or peanuts, chopped

Chocolate!:
1c dark chocolate chips (we used allulose-sweetened vegan/df chocolate.)
1 tablespoon coconut oil
Flakey sea salt, optional

HOW TO
-Combine nougat ingredients and press into parchment-lined loaf pan
-Combine caramel ingredients and spread on top of nougat, then freeze 1 hour
-Cut candy bars into slices, then dip in melted chocolate. Sprinkle with flakey sea salt if desired, then chill until set.
-Enjoy!!
-Store in fridge

VARIATIONS:
Have fun switching it up using different nut/seed butters: almonds, peanuts, hazelnuts, pistachios, pecans, sunflower seeds, and more