Healthy Snicker Bars

Method

• 1)

  Preheat the oven to 350°F (160°C). Line an 8-inch (20cm) square baking pan with parchment paper, ensuring that the paper extends over the sides. Set aside.

• 2)

  To make the base, add the oats, oat flour, roasted peanuts, coconut sugar, and salt to a food processor.

• 3)

  Pulse several times until the peanuts and oats are roughly broken down.

• 4)

  Add the vanilla and melted coconut oil, and pulse several times to combine.

• 5)

  Add warm water as needed until the mixture comes together and can be pressed into a cohesive layer.

• 6)

  Transfer the mixture to the prepared baking pan and press it down evenly with the back of a spoon or measuring cup. Bake for 10 minutes, then let cool.

• 7)

  To make the peanut butter caramel, add the peanut butter, date paste, 1 tbsp maple syrup, lucuma powder (if using), coconut oil, and salt to the same food processor (no need to wash it).

• 8)

  Pulse several times until the mixture is smooth.

• 9)

  Taste and add more maple syrup if desired. Add water as needed to achieve a smooth and pourable consistency.

• 10)

  Fold in the chopped peanuts, then pour the mixture over the cooled base and spread it out evenly. Refrigerate for 10-15 minutes to set.

• 11)

  Once the caramel has set, drizzle the melted dark chocolate over the top, then sprinkle with sea salt.

• 12)

  Chill the pan in the refrigerator for 10-15 minutes to set the chocolate.

• 13)

  Use the parchment paper to lift the bars out of the pan, then cut into squares or rectangles and serve