Description

These homemade Snickers bars are made with a soft almond flour base, a rich sugar-free date caramel, crunchy roasted nuts, and a thin coating of dark chocolate. Made without eggs, refined sugar, or peanuts, they are deeply satisfying while relying on simple, wholesome ingredients. Hazelnuts and macadamias add flavor and texture, while a sprinkle of sea salt brings everything together.

Ingredients

For the Date Paste

4 Medjool dates
Hot water, for soaking

For the Caramel

5 tablespoons hazelnut butter
2 tablespoons unsalted tahini
3 tablespoons allulose
3 tablespoons hot water, or as needed
2 tablespoons date paste (from above)

For the Base Layer

1 cup blanched almond flour
1/3 cup caramel (from above)
3 tablespoons protein powder or collagen (I used whey protein)
1 to 2 tablespoons hot water, only if needed

For the Nut Layer

1/2 cup roasted nuts, roughly chopped (hazelnuts, macadamias, almonds, pistachios, pecans, or baru nuts)
1/2 teaspoon sea salt flakes

For the Chocolate Coating

250g dark chocolate (85% cacao or higher)
1 teaspoon coconut oil

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Instructions

Make the date paste: Soak the dates in hot water for 10 minutes. Drain, reserving a bit of water for later, and blend the dates into a smooth paste. Set aside.
Make the caramel: Add the hazelnut butter, tahini, allulose, hot water (reserved from soaking the dates), and 2 tablespoons of date paste to a small saucepan. Heat gently over low heat, stirring until a thick, sticky caramel forms.
Make the base layer: In a mixing bowl, combine the almond flour, 1/3 cup of the caramel, and the protein powder. Mix until a sticky dough forms, adding 1 to 2 tablespoons of hot water if needed. Press the mixture into a parchment-lined 7 x 7-inch (17 x 17cm) square.
Build the nut layer: Spread the remaining caramel evenly over the base. Sprinkle with the chopped nuts and sea salt flakes, then gently press the nuts into the caramel. Freeze for 1 hour.
Coat the bars in chocolate: Cut the frozen slab into 14 bars. Melt the dark chocolate and coconut oil together over low heat and allow the chocolate to cool slightly. Dip each bar into the melted chocolate, place on parchment paper, and drizzle with any remaining chocolate.
Freeze for at least 1 hour before serving.

Notes

If not using protein powder or collagen, increase the almond flour by 3 tablespoons.
Hazelnuts and macadamias are my favorite combination, but almonds, pistachios, pecans, or baru nuts all work well.
Hazelnut butter is my favorite when paired with chocolate (hello, Nutella taste!), but other nut butter can be used, like almond, pecan butter, or even walnut butter.
Store in the freezer and allow the bars to sit at room temperature for a few minutes before eating.