Ingredients
***Caramel Layer***
1 cup firmly packed dates soaked in water overnight
2 Tbsp Organic Sunbutter
2 Tbsp coconut oil
2 tsp sea salt
2 Tbsp Yacon Syrup (or raw honey if not vegan)
Raw cashews
*** Base***
1 cup Nuzest Clean Lean Protein, Smooth Vanilla protein
1 cup oat flour
2 Tbsp Organic Sunbutter
3/4 cup water
*** Coating***
Santa Barbara pure 100% chocolate for coating
Dreams really do come true! I made these vegan Snickers with my go-to vegan powder, Nuzest Clean Lean Protein, to give it a high protein content….and yes, NO refined sugar, gluten, or soy, is added! It’s even PEANUT FREE. I swapped them for cashews and used Sunbutter! Deets are below, just don’t ask me how long these last….I wouldn’t know after 3 days! Recipe is courtesy of @lilsipper.
1. Blend all caramel ingredients (except cashews) in a blender until smooth. (Do not use any of the date water.) Set aside.
2. In a large bowl, combine Nuzest Clean Lean Protein and oat flour.
3. Melt Sunbutter and coconut oil together then add it to your flour mixture. Mix well, then add water and mix again. You should have a nice "play dough" consistency.
4. Line dish or baking pan of choice with wax or parchment paper for easy removal, then press batter into dish.
5. Sprinkle desired amount of cashews on top of batter, then pour caramel over cashews.
6. Refrigerate a few hours until caramel has firmed.
7. Slice into desired shape/size and coat or drizzle each piece with melted chocolate. *store in fridge or freezer.
