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–+ servings
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5 from 1 vote

White Chocolate "Snickers" Bars

Prep Time10 minutes
Freeze Time1 hour
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: brownie, gluten-free, low sugar, oatmeal, peanuts, plant-based, snickers, vegan, white chocolate
Servings: 12 bars
Calories: 125kcal

Equipment

  • food processor

Ingredients

Brownie Layer

  • 1/2 cup chopped medjool dates (80 g)
  • 2 tbsp peanut butter (32 g) sub other nut/seed butter
  • 1 cup oats (80 g)
  • 2 tbsp cocoa powder (12 g)
  • about 1/4 cup (nut) milk (60 g)

Toppings

  • 1/2 cup peanuts (60 g) sub other nuts
  • 1/3 cup white chocolate chopped (60 g) vegan if desired
  • 1 tsp coconut oil (5 g)

Instructions

  • If your dates aren't soft, soak them in hot water for 30 minutes and drain. Add to your processor dates, nut butter, oats, cocoa, and blend until meal like.
  • Transfer to bowl and add enough nut milk 1 tbsp at a time to turn it into a non sticky dough, about 4 tbsp.
  • Press evenly into loaf pan with parchment. Sprinkle peanuts and press down gently.
  • Microwave chocolate and coconut oil 30 sec at a time to melt completely.
  • Pour into loaf pan, tap to even it, freeze until solid, about 1 hour.
  • Slice and store frozen or refrigerated.

Notes

  • If you don't have a food processor and/or don't want to deal with medjool dates, make the brownie layer by stirring together:
    • 3/4 cup oat flour (90 g)
    • 1/4 cup cocoa powder (24 g)
    • 1/4 cup maple syrup (84 g)
    • 2 tbsp nut/seed butter (32 g)
    • pinch of salt
    • about 2 tbsp (nut) milk (30 g)
  • If your medjool dates aren’t the soft, soak them in hot water for 30 minutes and completely drain before using them.

Nutrition

Calories: 125kcal | Carbohydrates: 14g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 25mg | Potassium: 154mg | Fiber: 2g | Sugar: 7g | Vitamin A: 11IU | Vitamin C: 0.02mg | Calcium: 32mg | Iron: 1mg