Ingredients
Nougat
- 3/4 cup almond flour
- 1/4 cup vanilla protein powder
- 2 tbsp pure maple syrup
- 2 tbsp melted coconut oil
- 1 tsp almond butter
Caramel
- 1/3 cup cashew butter or peanut butter or a mix of both!
- 2 1/2 tbsp medjool date syrup or maple syrup
- 1 tbsp melted coconut oil
- 1 heaping tbsp collagen peptides
- 1/2 tsp pure vanilla extract
1/3 cup roasted peanuts
Coating
- 1 cup dark chocolate
- 1 tbsp coconut oil
Instructions
- Combine nougat ingredients together, then press down into a 9x5 loaf tin lined with parchment paper. Place in the freezer while you make the caramel
- Mix together drippy nut butter, syrup, vanilla, coconut oil, and collagen until smooth
- Pour overtop base layer, sprinkle peanuts overtop, and freeze for 45 min
- Melt chocolate and coconut oil. You will have extra, but you want enough to dunk your bars to fully coat
- Slice your Snickers into 7 long bars, or smaller squares if you prefer
- Dip in chocolate, dab to allow excess to drip off, then place on parchment paper
- Optionally sprinkle with flakey sea salt
- Place in the fridge for an addition 10 min for chocolate to harden
- Enjoy!
- Store in the fridge
Notes
You can also just drizzle melted chocolate overtop, versus dunking the entire bar into the chocolate
Please scroll up a tad in this post to see a list of variations and substitutions