Vegan Low Fructose Snickers
 
 
Hazel & Cacao:
Recipe type: Dessert
Ingredients
  • NOUGAT:
  • 1 cup ABC butter (almond brazil cashew)
  • 4 TBSP coconut flour
  • 4 TBSP rice malt syrup
  • CARAMEL:
  • ¼ cup peanut butter
  • ¼ cup rice malt syrup
  • pinch salt ( optional)
  • ¼ cup coconut oil ( melted)
  • handful of chopped peanuts
  • CHOCOLATE COATING:
  • ⅔ cup cacao butter
  • 2 TBSP cacao powder
  • 1-2 TBSP rice malt syrup
Method
  1. For the nougat: mix together the nougat ingredients in a bowl until well combined. Press down evenly into a lined baking tin and set aside.
  2. For the caramel: Mix together the caramel ingredients ( except peanuts) in a bowl. Pour and spread mixture evenly over the nougat base. Sprinkle with chopped peanuts. ( use as many as you like, most will sink in the caramel)
  3. Set in the freezer for 1-2 hours until set.
  4. For the topping: melt down the cacao butter in a saucepan over medium heat. Remove from heat and stir in the cacao powder and rice malt syrup.
  5. Once set, cut the slices into bars of the desired shape and gently dip in the chocolate. This is very messy and a little time-consuming.
  6. Transfer back to the freezer for 1 hour until the chocolate coating has set.
  7. Enjoy
Recipe by Talida Voinea at https://talidavoinea.au/vegan-low-fructose-chocolate-peanut-butter-snickers-bars/