No Bake Healthy Snickers Bars

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No Bake Healthy Snickers Bars

Course: Dessert, Snack

Cuisine: Dairy-Free, Gluten-Free, Keto, Low-Carb, Vegan

Keyword: healthy snickers, healthy snickers bar, keto snickers, keto snickers bar, sugar-free snickers bar, vegan snickers

Prep Time: 20

Resting Time: 5

Total Time: 5 20

Servings: bars

Calories: 296kcal

These Healthy Snickers Bars (sugar-free, vegan, and low-carb / keto) are the perfect healthier version of the super popular delicious caramelly, nougatty chocolate-coated peanutty candy bar.

Print Recipe

Ingredients

For the Nougat Layer

1 cup raw unsalted cashews or other nut - almonds should work well
1/3 cup sugar-free maple syrup or regular maple syrup as desired
1/2 cup coconut flour
3 tablespoons coconut milk or other plant-based milk
1/2 tablespoon low carb sweetener
1 tablespoon vanilla extract
3 tablespoons coconut oil
pinch of salt

For the Caramel Layer

1/3 cup almond butter
1/2 cup sugar-free maple syrup
1 teaspoon arrowroot or cornstarch (use 1/3 teaspoon xanthan gum for keto)
1/2 cup cashews or other nuts
1/2 cup almonds or other nuts
1/3 cup coconut milk
1 tablespoon low carb sweetener
1 tablespoon vanilla extract

For the Coating

2 cups sugar-free chocolate chips (or 70% cocoa dark chocolate or these Homemade Chocolate Chips)
2 tablespoons coconut oil

Instructions

Line a parchment paper on an 8x8 or 7 x 21 pan.
For the nougat layer, add cashews and other remaining ingredients to a food processor or a high-powered blender and blend to a smooth and creamy consistency.
Pour the mixture into the prepared pan and spread out evenly. Place in the fridge to chill for 20-30 minutes.
For the caramel layer, add all the ingredients except cashews and almond to a saucepan and bring the mixture to a boil.
Add a small amount of water to the arrowroot to make a slurry, then add the mixture to the caramel.
Stir with a whisk and simmer for 10 minutes.
Remove from the stove when thick and let cool.
After cooled, mix the cashews and almonds into the caramel, then pour onto the nougat.
Place in fridge or a freezer and let it chill.
For the dipped version, cut the bars into desired size, then after melting the chocolate and coconut oil, coat each bar with the chocolate and let cool. Drizzle with more melted chocolate and top with some crushed cashews
For the non-dipped version, after melting the chocolate and coconut oil, spread the chocolate over the caramel layer, chill, drizzle with more melted chocolate and top with some crushed cashews, then cut into desired size.
Coat each bar with chocolate and then cool it. You can top with drizzled chocolate and some crushed cashews.
Enjoy!

Notes

Cutting Tip: Make sure to chill the bars thoroughly for ease of cutting.
Coconut Flour Alternative: If you're avoiding coconut or don't want to eat low-carb, you can substitute oat flour for the coconut flour. You could also try half the amount of almond flour. I haven't tried it but it should work. Try twice as much oat flour and increase as needed. You might try adding some fat to the nougat part if using oat flour as well since coconut flour has a lot of fat content.
Tempering Chocolate: Tempering the chocolate before coating will help the chocolate stay solid longer without melting. To temper, heat about 2/3 of the chocolate, stirring often, until to 115°F. Gradually add the remaining chocolate stirring vigorously and constantly until the temperature drops to 84°. Reheat the chocolate briefly over the double boiler for 5 to 10 seconds at a time, stirring, until it reaches 89°F.
Dipping Tip: Use a mini or regular spatula rather than a fork to hold the bar when coating with chocolate.

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