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    Kyle’s Kitchen

    Healthy Snickers

    12 servings

    porsiyonlar

    15 minutes

    aktif süre

    30 minutes

    toplam süre
    Yemek Yapmaya Başla

    Malzemeler

    1 1/4 cups Almond Flour (note 1)

    2 tablespoons Maple Syrup (note 2)

    2 tablespoons Melted Coconut Oil (note 3)

    1 teaspoon Vanilla Extract

    8 Medjool Dates (note 4)

    1/4 cup Peanut Butter (note 5)

    1 tablespoon Maple Syrup

    2 tablespoons Water

    1/4 teaspoon Salt (if peanut butter is unsalted!)

    1/2 cup Roasted Peanuts (note 6)

    1/2 cup Dark Chocolate Chips (note 7)

    1 teaspoon Coconut Oil

    Yöntemler

    Line a 9-inch x 6-inch loaf pan with parchment paper. Set aside.

    Base Layer

    In a mixing bowl, stir all the base ingredients: almond flour, maple syrup, melted coconut oil, and vanilla extract using a rubber spatula It will look crumbly at first, but as you stir and press the ingredient together - you can also squeeze the batter by hand if it's easier - it comes together into a sticky dough. If too dry, add an extra 1-2 teaspoons of maple syrup to bring everything together.

    Pour the batter into the prepared pan. Use a rubber spatula to press the batter evenly and flat at the bottom of the pan. Pop the pan into the freezer while making the filling.

    Caramel Peanut layer

    In a food processor, add pitted dates, lukewarm water, peanut butter, and salt.

    Process at medium-high speed until it forms a paste. You may have to stop the food processor a few times, scrape the sides of the bowl using a rubber spatula, and repeat until it forms a smooth, thick, and sticky caramel. Feel free to blend in an extra tablespoon of water if your dates are too dry and don't form well.

    Remove the pan from the freezer and drop dollops of the sticky caramel paste all over the base. Then, use the back of an oiled spoon to press and gently spread the thick caramel on top. It's messy, so work slowly so as not to break the base as you press the caramel. You want to entirely cover the base with the caramel.

    Evenly sprinkle the roasted peanuts on top and press to melt in the caramel paste.

    Chocolate Layer

    In a microwave-safe bowl, melt the chocolate and coconut oil in 30-second bursts until melted and shiny.

    Pour over the peanuts and tilt the pan to spread and cover the whole top of the bar.

    Freeze the pan for 15-20 minutes until the chocolate has hardened.

    Release the bar on a chopping board and use a long sharp knife to slice into 12 snickers bars.

    Beslenme

    Porsiyon Boyutu

    1 bar

    Kalori

    254.7 kcal

    Toplam Yağ

    16.5 g

    Doymuş Yağ

    5.8 g

    Doymamış Yağ

    4.7 g

    Trans Yağ

    -

    Kolesterol

    0.1 mg

    Sodyum

    106.6 mg

    Toplam Karbonhidrat

    24.4 g

    Diyet Lifi

    3.4 g

    Toplam Şeker

    17.2 g

    Protein

    6.3 g

    12 servings

    porsiyonlar

    15 minutes

    aktif süre

    30 minutes

    toplam süre
    Yemek Yapmaya Başla

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    Malzemeler

    1 1/4 cups Almond Flour (note 1)

    2 tablespoons Maple Syrup (note 2)

    2 tablespoons Melted Coconut Oil (note 3)

    1 teaspoon Vanilla Extract

    8 Medjool Dates (note 4)

    1/4 cup Peanut Butter (note 5)

    1 tablespoon Maple Syrup

    2 tablespoons Water

    1/4 teaspoon Salt (if peanut butter is unsalted!)

    1/2 cup Roasted Peanuts (note 6)

    1/2 cup Dark Chocolate Chips (note 7)

    1 teaspoon Coconut Oil

    Yöntemler

    1

    Line a 9-inch x 6-inch loaf pan with parchment paper. Set aside.

    2

    Base Layer

    3

    In a mixing bowl, stir all the base ingredients: almond flour, maple syrup, melted coconut oil, and vanilla extract using a rubber spatula It will look crumbly at first, but as you stir and press the ingredient together - you can also squeeze the batter by hand if it's easier - it comes together into a sticky dough. If too dry, add an extra 1-2 teaspoons of maple syrup to bring everything together.

    4

    Pour the batter into the prepared pan. Use a rubber spatula to press the batter evenly and flat at the bottom of the pan. Pop the pan into the freezer while making the filling.

    5

    Caramel Peanut layer

    6

    In a food processor, add pitted dates, lukewarm water, peanut butter, and salt.

    7

    Process at medium-high speed until it forms a paste. You may have to stop the food processor a few times, scrape the sides of the bowl using a rubber spatula, and repeat until it forms a smooth, thick, and sticky caramel. Feel free to blend in an extra tablespoon of water if your dates are too dry and don't form well.

    8

    Remove the pan from the freezer and drop dollops of the sticky caramel paste all over the base. Then, use the back of an oiled spoon to press and gently spread the thick caramel on top. It's messy, so work slowly so as not to break the base as you press the caramel. You want to entirely cover the base with the caramel.

    9

    Evenly sprinkle the roasted peanuts on top and press to melt in the caramel paste.

    10

    Chocolate Layer

    11

    In a microwave-safe bowl, melt the chocolate and coconut oil in 30-second bursts until melted and shiny.

    12

    Pour over the peanuts and tilt the pan to spread and cover the whole top of the bar.

    13

    Freeze the pan for 15-20 minutes until the chocolate has hardened.

    14

    Release the bar on a chopping board and use a long sharp knife to slice into 12 snickers bars.