VEGAN, KETO, SNICKERS/TWIX TREATS

Who doesn’t love chocolate? better yet who doesn’t love snickers!? I’ve recreated one of my favourite bars but using healthy ingredients. This little treat is gluten-free, dairy free, vegan, sugar-free, paleo, candida diet friendly, and of course, its easy to make!

Before we get started, here are just a few notes/hacks about the recipe. First, If you are OK having peanut butter I HIGHLY suggest using a smooth organic peanut butter and some dry roasted peanuts as it makes this recipe more authentic. For this particular recipe, I did not use peanuts as I am avoiding them for the time being but I’ve made this recipe in the past and it does taste the best with peanuts! Second tip: If you don’t have time to make the cookie center and are OK with having some sugar (and you want these treats NOW), you can use gluten-free animal cookies or sugar cookies for the center instead of baking the cookie from scratch!

BOTTOM LAYER INGREDIENTS

• 1/2 cup organic peanut butter or nut/seed butter of choice
• pinch of sea salt
• 1 tbs tigernut oil (or coconut oil, avocado oil, etc)
• 2 tbs Yacon syrup from Organic Traditions (honey, maple syrup, stevia are OK too)
• 2 heaping scoops Protein powder (I used Nuzest Vanilla protein but you can use Ancient Nutrition collagen whey protein, etc)
• Organic whole roasted peanuts

*Mix all ingredients together until smooth and creamy. Form little balls, patties or bars out of the nut butter base and place them on a plate lined with parchment. Press the peanuts (use as much as you’d like) into the nut butter shapes and set aside.*

COOKIE LAYER INGREDIENTS

• • 2/3 cup coconut flour
  • 3 tablespoons yacon syrup
  • 1/3 cup coconut oil

*Put coconut flour in a bowl. Add the yacon syrup and stir until fully combined and crumbly. Add the room temperature coconut oil and mix until a large dough ball forms, pressing out any clumps of coconut oil. I used my hands at the end to bring the dough fully together. Press the dough into a greased baking sheet or pan lined with parchment. Bake for 9-11 minutes, or until golden brown around the edges. Let cool completely. Once full cooled, cut out circles, rectangles or desired shape and place on top of the nut butter base. Freeze until firm.*

CHOCOLATE COATING INGREDIENTS

• 1/2 cup camino 100% dark baking chocolate (or chocolate of choice)
• liquid stevia to taste
• pinch of sea salt
• 1 tbs coconut oil or ghee

*Melt all ingredients together over very low heat then drizzle the melted chocolate over the frozen bars. Once coated, freeze again until chocolate is set. ENJOY!*