Plant Based, Snickers Copycat Protein Bars (Refined Sugar Free)
These protein bars are WAY healthier than the shop bought versions. They're guilt free and very family friendly.
Equipment
- 1 glass bowl
- 1 mixing bowl
- long, loaf tin (or similar shape to make bars)
- Spoons
- Small saucepan
- Tin foil or parchment paper
Ingredients
Bottom layer
- ⅔ cup chocolate, vanilla or peanut butter protein powder You could probably sub the protein powder for cacao if you don't wish to use it.
- ½ cup oat flour You can use buckwheat, coconut or almond also.
- 3 dsp real maple syrup
- ⅓ cup plant milk of choice
Second layer
- ½ cup of smooth sugar-free nut butter of choice
- 3 dsp good quality coconut oil
- 3 dsp maple syrup You can use agave or brown rice syrup also.
- ½ cup salted, roasted nuts You can use dry roasted or raw also, but it will taste slightly different to snickers.
- 1 tsp vanilla essence optional
- Pinch of sea salt
For the chocolate coating
- 100 g 70-85% cacao solids chocolate
- 2 dsp coconut oil
- 2 dsp maple syrup
- Pinch salt
Instructions
For the bottom layer
- Prepare and line a long, loaf type tin with tin foil or parchment paper.
- Start on your first layer by mixing all ingredients well. You will want to add your milk slowly until you get a really thick dough texture. Different protein powders and milks work differently, so you will have to do this by eye.
- Press your thick dough into your pre-lines tin and set in the freezer whilst you get on with the rest of the recipe.
Second layer
- Add all ingredients to your bowl except about 1/3rd of the peanuts and mix well. Add to you your first layer, then press extra peanuts in afterwards. Put back in freezer whilst you get on with your delicious, chocolate ganache.
Chocolate coating
- Over a Bain Marie, melt your chocolate and coconut oil. Do not over heat, you want it only just melted.
- Once it has melted nicely, take off the heat and then add your maple syrup for more sweetness along with a pinch of salt. Add enough maple to desired sweetness, but remember the rest of your bar is sweet too.
- Put the whole bowl into your fridge for about 25 minutes to allow the mixture to thicken (but, definitely not set). You need the ganache to be a thick enough consistency to cover your bars nicely. Make sure the ganache is very cold with no heat left in it, especially not the bowl. Do not attempt to put the ganache into the freezer to cool faster as you will just freeze up the edges which makes it unusable.
- In the meantime, take your Snickers bar layers out of the freeze and pull out of the tin whilst still in the foil or paper.
- Gently peel the foil or paper away and chop with a carving knife into 8-10 bars, according to how large you want them to be. Be very gentle whilst chopping them up as you don't want to break them. If you do accidently break a bar, then don't worry, just cover it with chocolate ganache anyway. Why waste it?
- Once your ganache is the right consistency, and very cold, you can begin covering your bars.
- Make sure you have another lined, flatter baking tray ready to put your freshly covered bars onto.
- Now start dipping your frozen bars into your ganache. Try to dip in and out and cover all sides. Don't worry if your coating looks thin as we will be tipping more ganache on afterwards.
- Once you have dipped and coated all bars (this will be a very messy job) you can use any leftover chocolate mixture to pour onto the top of your bars. Don't worry if it pools around the edges as this will make them more rustic. The chocolate will set anyway and will lift off with the bar.
- Place in an air-tight container.
Video
Notes
Now you can either keep frozen and eat straight from the freezer for a longer lasting, choc-ice type treat, or you can refrigerate. Warning: These won't last long!!