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High-Protein Vegan Snickers Bars

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Ingredients
  

Nougat Layer:

  • 1 cup almond flour
  • ¼ cup protein powder vanilla or unflavored
  • 3 tbsp maple syrup
  • 1 tbsp coconut oil melted
  • 1 tsp vanilla extract
  • 1 pinch of salt

Peanut Butter Caramel Layer:

  • ¾ cup natural peanut butter
  • 3 tbsp coconut cream
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 cup roasted peanuts unsalted

Chocolate Coating:

  • 1 ½ cups vegan dark chocolate chips
  • 2 tbsp coconut oil

Instructions
 

Make the Nougat Layer:

  • In a bowl, combine almond flour, protein powder, maple syrup, melted coconut oil, vanilla, and a pinch of salt. Stir until a dough forms.
  • Press the dough into a parchment-lined loaf pan. Place in the freezer for about 15 minutes to firm up.

Prepare the Peanut Butter Caramel:

  • In a saucepan over low heat, mix peanut butter, coconut cream, maple syrup, and vanilla. Stir until smooth and well combined.
  • Remove from heat and fold in roasted peanuts. Spread the peanut butter caramel layer evenly over the nougat base.
  • Place the pan back in the freezer for another 30 minutes.

Coat in Chocolate:

  • Melt the vegan chocolate chips with coconut oil in a double boiler or microwave in 30-second intervals, stirring in between until fully melted.
  • Remove the nougat and caramel layers from the freezer and cut into bars.
  • Dip each bar into the melted chocolate, ensuring it's fully coated. Place them back onto the parchment paper and refrigerate for 20 minutes until the chocolate hardens.

Serve and Enjoy!

  • Store in an airtight container in the fridge for up to 1 week.