Homemade Snickers
Homemade Snickers
Ingredients
For the Base
- 1 cup cashews
- 1 cup coconut cream
- 3 tablespoons maple syrup
- 1 pinch fleur de sel
For the Caramel
- 1 cup peanut butter
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
For the Topping and Coating
- 1/2 cup roasted peanuts, as needed, for scattering
- 8 ounces dark chocolate, 70% or higher, as needed for coating
- 1 pinch fleur de sel, as needed, for finishing
Instructions
- 1
Combine the cashews, coconut cream, 3 tablespoons of maple syrup, and a pinch of fleur de sel in a blender. Blend until the mixture is completely smooth and creamy.
⏱️ 5 min
- 2
Pour the blended base mixture into a tray lined with parchment paper. Place the tray in the freezer and freeze for at least 1 hour, or until firm.
⏱️ 60 min
- 3
While the base is freezing, prepare the caramel. In a separate bowl, combine the peanut butter, 3 tablespoons of maple syrup, and vanilla extract. Mix thoroughly until the caramel is silky smooth.
⏱️ 5 min
- 4
Once the base is firm, remove it from the freezer. Pour the silky caramel mixture evenly over the frozen base. Immediately scatter the roasted peanuts generously over the caramel layer.
⏱️ 5 min
- 5
Return the tray with the layered base, caramel, and peanuts to the freezer. Freeze for at least 2 hours, or until both layers are completely firm.
⏱️ 120 min
- 6
Remove the frozen slab from the tray. Using a sharp knife, cut the slab into individual bars of your desired size and shape.
⏱️ 5 min
- 7
Melt the dark chocolate (70% or higher) in a microwave-safe bowl or over a double boiler until smooth. Dip each bar into the melted dark chocolate, ensuring it is fully coated. Allow excess chocolate to drip off.
⏱️ 5 min
- 8
Immediately after dipping each bar, sprinkle a pinch of fleur de sel over the chocolate-coated bar. Place the finished bars on a parchment-lined tray and return to the freezer for a few minutes to set the chocolate.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Snickers
For the Base
- 1 cup cashews
- 1 cup coconut cream
- 3 tablespoons maple syrup
- 1 pinch fleur de sel
For the Caramel
- 1 cup peanut butter
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
For the Topping and Coating
- 1/2 cup roasted peanuts, as needed, for scattering
- 8 ounces dark chocolate, 70% or higher, as needed for coating
- 1 pinch fleur de sel, as needed, for finishing
Instructions
- 1
Combine the cashews, coconut cream, 3 tablespoons of maple syrup, and a pinch of fleur de sel in a blender. Blend until the mixture is completely smooth and creamy.
⏱️ 5 min - 2
Pour the blended base mixture into a tray lined with parchment paper. Place the tray in the freezer and freeze for at least 1 hour, or until firm.
⏱️ 60 min - 3
While the base is freezing, prepare the caramel. In a separate bowl, combine the peanut butter, 3 tablespoons of maple syrup, and vanilla extract. Mix thoroughly until the caramel is silky smooth.
⏱️ 5 min - 4
Once the base is firm, remove it from the freezer. Pour the silky caramel mixture evenly over the frozen base. Immediately scatter the roasted peanuts generously over the caramel layer.
⏱️ 5 min - 5
Return the tray with the layered base, caramel, and peanuts to the freezer. Freeze for at least 2 hours, or until both layers are completely firm.
⏱️ 120 min - 6
Remove the frozen slab from the tray. Using a sharp knife, cut the slab into individual bars of your desired size and shape.
⏱️ 5 min - 7
Melt the dark chocolate (70% or higher) in a microwave-safe bowl or over a double boiler until smooth. Dip each bar into the melted dark chocolate, ensuring it is fully coated. Allow excess chocolate to drip off.
⏱️ 5 min - 8
Immediately after dipping each bar, sprinkle a pinch of fleur de sel over the chocolate-coated bar. Place the finished bars on a parchment-lined tray and return to the freezer for a few minutes to set the chocolate.
⏱️ 5 min