Ingredients
Units Scale
Base of Bar
- 1 cup almonds, dry roasted
- 2 tbsp coconut nectar
- 1 tbsp hazelnut meal or almond meal (flour)
- 2 tsp maca powder
- pinch of salt
Chocolate Coating
- 1 lb 70 percent or higher chocolate, unsweetened (2 full bars)
- 1/4 cup coconut sugar
- 1/2 tsp vanilla extract
- pinch of salt
Date Filling
- 1/2 cup medjool dates, pitted (fully packed 1/2 cup!)
- 1 tbsp water
- 2 tsp coconut oil, melted
- pinch of salt
- 1/4 cup almonds chopped (to put on top of date filling)
Instructions
- In a food processor, grind the almonds first. Then add the rest of the base ingredients into food processor with ground almonds and mix together.
- Evenly distribute snicker bar base into BPA free silicon ice tray and then place in refrigerator for 10-15 minutes. (or freezer for a bit less time)
- Melt chocolate in a double boiler or boiler bowl over water. Place one inch of water in the bottom of a pot, and place chocolate in a glass boiler bowl or double boiler pot on top of the water. Mix chocolate occasionally to prevent from burning. Once the chocolate is completely melted, add the coconut sugar, vanilla extract, and salt. Mix until sugar is combined and then remove from heat.
- In the food processor, add dates, water, melted coconut oil, and salt. Mix until dates are a “caramel” texture (you might have to stop and scrape down sides a few times in order to fully blend all the dates to a “thick and gooey” consistency)
- Remove the snicker bar base from the fridge or freezer, and evenly distribute the caramel date paste on top of the base and sprinkle chopped almonds on top. Next, evenly spoon the melted chocolate on top of the date and almonds and smooth out. Optional: add more chopped almonds on top of melted chocolate as well!
- Place try back into refrigerator or freezer for 10-15 minutes, or until the chocolate has solidified. And then enjoy!!