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Food Monster - Recipes

Snickers Tart Bars [Vegan]

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This recipe teaches you how to make your own Snickers bar using whole ingredients. The gooey caramel layer is made out of Medjool dates and peanuts, the nougat can be made from cashews or peanuts, and the chocolate that envelopes the bars is sweetened with maple syrup. These bars taste way better than anything you can by in the store and they're sure to satisfy any candy cravings.

Snickers Tart [Vegan]

This Recipe is :

Soy FreeVegan

Ingredients

For the Base:

  • 2 cups almond meal
  • 1/2 cup coconut flour
  • 1/2 cup smooth pure peanut butter
  • 2 tablespoons raw cacao
  • 2 tablespoons maple syrup
  • 2 tablespoons melted coconut oil
  • 1 teaspoon salt flakes
  • 1/4 cup water, or as needed

For the Nougat:

  • 1 cups raw cashews or roasted unsalted peanuts, or 1/2 cup cashew butter or peanut butter

For the Peanut Caramel:

  •  1 cup fresh Medjool dates, pitted (approximately 20 dates)
  • 1/2 cup coconut milk
  • 1 vanilla bean, seeds scraped
  • 1 1/2 cups unsalted roasted peanuts, roughly chopped
  • 1 teaspoon salt, or to taste

 For the Chocolate:

  •  1/3 cup melted coconut oil
  •  1/3 cup melted cacao butter
  • 1 cup raw cacao
  • 1/3 cup pure maple syrup
  • A pinch of salt

Preparation

  1. Preheat a convection oven to 350°F.
  2. Line the base of a long rectangle tart tin with baking paper and lightly spray the sides with oil.
  3. To make the base of the tart, place all base ingredients into a mixing bowl and stir well to combine. Add a little extra water, if needed, to bring the dough together.
  4. Press dough into the tart tin a little bit at a time to form base and sides of tart (no need to roll out first, this dough is very forgiving). Ensure the base and sides are even.
  5. Prick the base of the tart with a fork lightly. Line with baking paper and add baking beads or rice. Place the tin in the oven for 15 minutes, remove the baking beads and baking paper, and place the tin back in oven until tart shell is crisp and cooked through.
  6. Remove from oven and allow the tart to fully cool before removing from tart tin.
  7. Make your own cashew or peanut butter by placing nuts in high-powered blender, and pulse on high until nuts become oily and buttery. Scrape down sides, as needed, to ensure a smooth butter.
  8. When tart is cool, add cashew or peanut butter to the base of the tart.
  9. To make the peanut caramel, place the Medjool dates, coconut milk, and vanilla bean into a high-powered blender, and pulse until a smooth, thick paste is achieved. Stir in peanuts and salt.
  10. Add a thick layer of peanut caramel to slice, leave a thin gap for the chocolate layer.
  11. To make chocolate, place coconut oil, cacao butter, and maple syrup into a double boiler to gently heat on low. Melt, then stir in raw cacao and whisk well to combine. Pour into tart shell to complete the tart.
  12. Place in fridge until it’s set. Slice into bars to serve.

Notes

If you have any leftover dough, roll into a ball and press down slightly to make cookies. If there is any left over chocolate, place on baking paper in the base of a deep plate or pie dish and set in fridge for raw chocolate snacks.

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


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AUTHOR & RECIPE DETAILS


photo

Dani Venn is an Australian cook most widely known for her time as a finalist on MasterChef Australia in 2011 and as an All Star in 2012. Since then Dani has hosted her own cooking show Weekend Feast as well as co-hosted breakfast radio on Nova FM. Dani has also cooked her way around Australia and Asia at live food events, created delicious recipes for major food brands, catered intimate dinner parties and large scale events, and has this year launched her new food blog, The Wholehearted Cook where Dani shares her healthy whole food recipes.


 

 



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61 comments on “Snickers Tart Bars [Vegan]”

Click to add comment
Wendy Gill
9 Months Ago

CAN ANYONE SUGGEST AN ALTERNATIVE TO COWS MILK FOR YOUR CUPPA IN THE MORNING... I LOVE MY TEA WITH MILK .. NOT SURE SOY OR COCUNUT MILK WILL WORK


Reply
Wendy Gill
9 Months Ago

CAN ANYONE SUGGEST AN ALTERNATIVE TO COWS MILK FOR YOUR CUPPA IN THE MORNING... I LOVE MY TEA WITH MILK .. NOT SURE SOY OR COCUNUT MILK WILL WORK


Reply
Wendy Gill
9 Months Ago

CAN ANYONE SUGGEST AN ALTERNATIVE TO COWS MILK FOR YOUR CUPPA IN THE MORNING... I LOVE MY TEA WITH MILK .. NOT SURE SOY OR COCUNUT MILK WILL WORK


Reply
Chris Andrews
9 Months Ago

Lizzie


Reply
Chris Andrews
9 Months Ago

Lizzie


Reply
Will Robert John Davis
9 Months Ago

Brooke Du Val


Reply
Brooke Du Val
20 Feb 2016

these look DEVINE !

Melody McDaniels
9 Months Ago

Alona Beasley-Jenkins ohhhh yummy yum yum. If you make this please send me a piece.


Reply
Alona Beasley-Jenkins
20 Feb 2016

Yummy!!!

Ferral Kharma
9 Months Ago

Tastes like mobile phone


Reply
Allyson Sunderman
9 Months Ago

Jami theres another


Reply
Jami Lynn McCormack
20 Feb 2016

yum. this is going to be a very big day in the kitchen : )

CJ Davis
9 Months Ago

Holly Forbes


Reply
Holly Forbes
20 Feb 2016

Deliciousness! Many steps to the end result, but I'm sure it's so worth it.

Holly Forbes
20 Feb 2016

Deliciousness! Many steps to the end result, but I'm sure it's so worth it.

Holly Forbes
20 Feb 2016

Deliciousness! Many steps to the end result, but I'm sure it's so worth it.



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