What is your favorite candy bar? Mine is snicker bars, hands down. You put one in front of me I will devour in seconds. So I thought why not make my own at home with real ingredients and 0 junk in them. These do include multiple steps but I promise you they are super easy to prepare and the taste alone is worth it 100%. I prefer making mine with cashew butter but you can substitute any nut or seed butter you’d like in these.
The first step is preparing the cookie base and this is what you will need:
- Gluten free sprouted oats
- Coconut oil
- Vanilla extract
- Sea salt
- Organic pumpkin (optional) make sure you use pumpkin and not pumpkin pie filling
- Filtered water
Add everything to a food processor and pulse for 15-20 seconds. Then add to a loaf pan and push down with your hands to create an even layer, and store in freezer.
Next step is to create the date caramel layer and this is what you will need:
- Medjool dates soaked overnight
- Cashew butter
- Coconut oil
- Vanilla extract
- Maple syrup
- Filtered water
Add everything to a food processor or blender and pulse for 10-15 seconds. Then add a layer of the caramel to the cookie base and store in freezer.
The final layer includes:
- Crushed cashews
- melted chocolate with 1 tsp coconut oil
- sea salt
You will add some crushed cashews on top of the date caramel, add a layer of the melted chocolate, sprinkle sea salt on top, and store in freezer to harden up. I like to let mine sit in the freezer for up to an hour. Before slicing, let sit at room temperature to soften a bit, and with a sharp knife cut into slices. I like to store mine in the freezer and let sit at room temperature for a minute before devouring. Beware these are highly addicting, you have been warned!
Pumpkin snickers
Ingredients
Cookie base
- 1 cup sprouted gf oats
- 2 Tbsp coconut oil
- Pinch of Celtic sea salt
- 2 tsp vanilla extract
- 1 Tbsp flaxseed meal
- 1-2 Tbsp filtered water
- 2 Tbsp pumpkin
Caramel filling
- 5 medjool dates soaked
- 1/4 cup Georgia Grinders cashew butter
- 2 Tbsp coconut oil
- 1-2 Tbsp maple syrup optional
- 1/4 cup filtered water
Instructions
- Pulse cookie base in food processor, add to a baking dish lined with parchment paper and press down with your hands, bake 350 10-13 minutes. While baking prep caramel filling.
- Pulse caramel filling in food processor, add to the cookie base, along with chopped cashews, and put back in freezer (5-10 minutes).
- Melt 1 cup of organic chocolate chips, spread on top, sprinkle Celtic sea salt, and store in freezer for 30 minutes.
- Cut and serve.
- Store in freezer or refrigerator
Notes