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High-Protein Vegan Snickers Bars

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Ingredients Method

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

Method
 

Make the Nougat Layer:
  1. In a bowl, combine almond flour, protein powder, maple syrup, melted coconut oil, vanilla, and a pinch of salt. Stir until a dough forms.
  2. 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:
  1. In a saucepan over low heat, mix peanut butter, coconut cream, maple syrup, and vanilla. Stir until smooth and well combined.
  2. Remove from heat and fold in roasted peanuts. Spread the peanut butter caramel layer evenly over the nougat base.
  3. Place the pan back in the freezer for another 30 minutes.
Coat in Chocolate:
  1. Melt the vegan chocolate chips with coconut oil in a double boiler or microwave in 30-second intervals, stirring in between until fully melted.
  2. Remove the nougat and caramel layers from the freezer and cut into bars.
  3. 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!
  1. Store in an airtight container in the fridge for up to 1 week.