I’m not quite sure how we got on to the topic but a while back the b/f mentioned that he would like a snickers bar, without all the guilt. Of course I took this as a challenge to make a clean version of a snickers bar using only clean ingredients.
Because I was feeling a bit lazy with the chocolate and it is harder to work with chocolate made from coconut oil (I would suggest using cacao butter instead if you have it) as it is very runny I decided to turn the snickers bars into snickers cups instead which were the perfect size for a quick clean sweet treat.
I used mini-muffin tins to create the clean snickers cups – Pour some chocolate coating on the bottom – let it harden, pour on the caramel then pop on a few crushed peanuts and more chocolate coating and before you know it you’ll be chowing down on your own home-made clean snickers cups which are super tasty!
- 5 Tbsp of organic coconut oil (or cacao butter, or half and half with coconut butter)
- 2 Tbsp of raw cacao powder (or cocoa powder)
- 4 tbsp maple syrup (or honey, agave nectar or any other sweetener of your choice)
- Melt the Chocolate Ingredients together slowly over a low heat and give it a bit of a taste test (don’t forget to blow on it first, I often rush to try it and burn my tongue!), if it’s not sweet enough or chocolatey enough add a little bit of additional maple syrup or cacao powder.
- Soak the dates in boiling water for a few minutes until they soften.
- Pour a little of the chocolate mixture into each of the mini muffin tins – remember you want about half for the top of the cups, and pop in the freezer while you make the caramel.
- Add the dates and all the other ingredients into your trusty food processor (<strong>I use the Russell Hobbs Colour Control Multi Food Processor</strong>) – reserve 1/4 cup of the peanuts.
- Process until combined and then give the mixture the taste test – it is very sweet caramel, does it have enough Peanut Butter flavour for you? Add a little more if not.
- Pop some of the caramel on top of each of the chocolates (leave in the freezer for another 5-10 minutes if they haven’t hardened enough to put the caramel on without it soaking into the chocolate.
- Add a couple of the crushed peanuts on to the top of the caramel and push into the caramel slightly.
- Top with the remainder of the chocolate and return to the freezer.
- Once they have hardened pop them out of the muffin tins (you may need to use a spoon to remove the clean snickers cups) and pop into a container and keep in either the fridge or the freezer – they won’t last long!
Are you a snickers fan?
I used to be a huge Snickers fan, until I saw what else is on the bar market.
Your recipe looks very delicous and I like that I would have a lot more control over my “Snickers Cups”, especially in regards of sugar and amount of nuts 🙂
Saw these on NZGIRL. So yummy! Pinned to make some day soon 🙂 I really need a new food processor though, I’ve got a teeny mini one that is no good for nuts. Mum wants a new one so I’m hoping she gets it soon and I can nab her old one!!
There are no words… except ”INCREDIBLE!” and ”OH MY GOODNESS!” and ”I’VE BOOK-MARKED THIS RECIPE SO THAT I CAN MAKE IT AT A LATER DATE!” 😀
You must try them they are pretty awesome if I do say so myself 😉
Wanting to give these a go, but wondering if they will taste too much like Coconut Oil! I found the Bounty Bars had a strong underlying Coconut Oil flavour..
Hey Jess, if you don’t like the coconut oil taste you can either use deodorised coconut oil (not a fan myself but it doesn’t smell or taste like coconut oil), or what I did this weekend when I made a batch was to add in some green and blacks 85% chocolate to make it a bit more decadent and chocolatey when making the chocolate! or you can always just use your favourite chocolate melted down for the chocolate and make the caramel as per the instructions above 🙂