Snickers lovers rejoice! You can now make ooey-gooey, vegan frozen “Snickers” bars filled with nougat and caramel and coated in chocolate!
I actually love the taste of brown rice syrup, but you won’t find it in my recipes very often. The main reason for this is because it is very sticky. And so I find it a little difficult to work with. I tend to reach out for maple syrup most of the time as it’s a lot smoother and works well in most desserts. Brown rice syrup is excellent if trying to create a sticky caramel type texture. So it works really well for these bars. I am going to start using it more often in the future because it has a beautiful flavor.
For the healthier eaters, keep in mind, this recipe is very high in fat. I was afraid it would be too heavy and would make me nauseous but it was actually delicious! I was very impressed with how it turned out. The only thing I did wrong was that I was too lazy to coat the bars in chocolate properly. I was in a rush and tried to pour the chocolate on top instead. Please do not ever do this! They turned out looking like monsters. I photographed the only two bars that didn’t look like giant poops. I just hate dipping in chocolate though! It’s so messy and time-consuming. I haven’t found chocolate dipping techniques I am happy with but I will persevere.
The recipe is vegan, fructose-free, gluten-free, dairy-free, and refined sugar-free. Enjoy!
Craving more delectable desserts like my vegan “Snickers” bars? Then try making my vegan chocolate fudge with goji berries and roasted almonds recipe! The recipe only calls for a handful of ingredients, two of which are superfoods! These include cashews, cacao powder, maple syrup, vanilla extract, cacao butter, roasted almonds, and goji berries, of course.
Or try making my decadent vegan peach galette with puff pastry and raspberries. It can be whipped up in under 40 minutes. The recipe features a delicious filling that I created with only four ingredients: peaches, coconut sugar, vanilla extract, and fresh raspberries.
This recipe was republished with permission from Hazel and Cacao.