Homemade Healthy Almond Snickers
Homemade Healthy Almond Snickers
Ingredients
For the Nougat Base
- 1 1/2 cups almonds, whole
- 1 cup dates, pitted
- 1/4 teaspoon salt
For the Caramel Layer
- 1 cup dates, pitted
- 1/4 cup peanut butter, natural, creamy
- 2 tablespoons milk, dairy or plant-based
- 1/8 teaspoon salt
For the Topping
- 1/2 cup almonds, chopped
For the Chocolate Coating
- 8 ounces dark chocolate, high quality, chopped
- flaky sea salt, as needed
Instructions
- 1
Line an 8x8 inch square or 9x5 inch rectangular pan with parchment paper, leaving an overhang on the sides to easily lift the bars later. Set aside.
⏱️ 2 min00
- 2
To prepare the nougat base, combine the whole almonds, pitted dates, and 1/4 teaspoon of salt in a food processor. Process until the mixture forms a thick, cohesive dough that sticks together when pressed. It should resemble a dense, sticky ball.
⏱️ 5 min00
- 3
Press the nougat mixture evenly into the bottom of the prepared pan, using your hands or the back of a spoon to create a compact, flat layer.
⏱️ 3 min00
- 4
For the caramel layer, clean the food processor bowl (or use a separate one). Add the pitted dates, natural creamy peanut butter, 2 tablespoons of milk, and 1/8 teaspoon of salt. Process until completely smooth and creamy. If the mixture is too thick, add an additional 1/2 to 1 tablespoon of milk, processing until desired consistency is reached.
⏱️ 5 min00
- 5
Spread the date-peanut butter caramel evenly over the nougat base in the pan.
⏱️ 2 min00
- 6
Generously sprinkle the chopped almonds over the caramel layer.
⏱️ 1 min00
- 7
Place the pan in the freezer for at least 30 minutes to allow the layers to firm up and set.
⏱️ 30 min00
- 8
Once firm, remove the pan from the freezer. Use the parchment paper overhang to lift the entire block out of the pan. Place it on a cutting board and cut it into individual rectangular bar shapes, approximately 1 1/2 to 2 inches wide.
⏱️ 5 min00
- 9
Melt the chopped dark chocolate. You can do this in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth, or use a double boiler.
⏱️ 5 min00
- 10
Dip each bar completely into the melted chocolate, ensuring it's fully coated. Use a fork or dipping tools to lift the bar, allowing excess chocolate to drip off.
⏱️ 10 min00
- 11
Immediately place the chocolate-coated bars on a clean piece of parchment paper. While the chocolate is still wet, sprinkle a pinch of flaky sea salt over each bar.
⏱️ 2 min00
- 12
Return the finished bars to the freezer for another 5 minutes to allow the chocolate coating to set completely.
⏱️ 5 min00
Kitchen Tools
Nutrition Facts (per serving)
Homemade Healthy Almond Snickers
Ingredients
For the Nougat Base
- 1 1/2 cups almonds, whole
- 1 cup dates, pitted
- 1/4 teaspoon salt
For the Caramel Layer
- 1 cup dates, pitted
- 1/4 cup peanut butter, natural, creamy
- 2 tablespoons milk, dairy or plant-based
- 1/8 teaspoon salt
For the Topping
- 1/2 cup almonds, chopped
For the Chocolate Coating
- 8 ounces dark chocolate, high quality, chopped
- flaky sea salt, as needed
Instructions
- 1
Line an 8x8 inch square or 9x5 inch rectangular pan with parchment paper, leaving an overhang on the sides to easily lift the bars later. Set aside.
⏱️ 2 min00 - 2
To prepare the nougat base, combine the whole almonds, pitted dates, and 1/4 teaspoon of salt in a food processor. Process until the mixture forms a thick, cohesive dough that sticks together when pressed. It should resemble a dense, sticky ball.
⏱️ 5 min00 - 3
Press the nougat mixture evenly into the bottom of the prepared pan, using your hands or the back of a spoon to create a compact, flat layer.
⏱️ 3 min00 - 4
For the caramel layer, clean the food processor bowl (or use a separate one). Add the pitted dates, natural creamy peanut butter, 2 tablespoons of milk, and 1/8 teaspoon of salt. Process until completely smooth and creamy. If the mixture is too thick, add an additional 1/2 to 1 tablespoon of milk, processing until desired consistency is reached.
⏱️ 5 min00 - 5
Spread the date-peanut butter caramel evenly over the nougat base in the pan.
⏱️ 2 min00 - 6
Generously sprinkle the chopped almonds over the caramel layer.
⏱️ 1 min00 - 7
Place the pan in the freezer for at least 30 minutes to allow the layers to firm up and set.
⏱️ 30 min00 - 8
Once firm, remove the pan from the freezer. Use the parchment paper overhang to lift the entire block out of the pan. Place it on a cutting board and cut it into individual rectangular bar shapes, approximately 1 1/2 to 2 inches wide.
⏱️ 5 min00 - 9
Melt the chopped dark chocolate. You can do this in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth, or use a double boiler.
⏱️ 5 min00 - 10
Dip each bar completely into the melted chocolate, ensuring it's fully coated. Use a fork or dipping tools to lift the bar, allowing excess chocolate to drip off.
⏱️ 10 min00 - 11
Immediately place the chocolate-coated bars on a clean piece of parchment paper. While the chocolate is still wet, sprinkle a pinch of flaky sea salt over each bar.
⏱️ 2 min00 - 12
Return the finished bars to the freezer for another 5 minutes to allow the chocolate coating to set completely.
⏱️ 5 min00