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Vegan Mini “Snickers” Bars ❤


  • 8 pitted medjool dates
  • 1 Tblspn warm water
  • 1 Tblspn peanut butter

Blend in food processor until a smooth, sticky caramel forms. Press into a flat square on a parchment lined plate and press salted peanuts onto the top to cover the caramel (about 3/4 C). Place in freezer to set.

Prepare dark chocolate: melt approx 3/4 cup dark chocolate chips with approx 1 tsp coconut oil (optional: use more coconut oil if you desire a softer chocolate coating). Cut the caramel nut bar into small squares, coat in chocolate, then return to freezer (store in freezer).

By @chloewickizer

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