Scroumptious Snickers with a hidden veggie

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Snickers, a world-famous treat that very few can resist, not without reasons. I know that lots of people have made their own versions of snickers, but I thought I could make it better and give it my own Hanna twist. So, voilà! They’re ealthy, made with real whole food, vegan, gluten friendly, oil-free, etc. In addition, they contain a secret veggie ingredient for extra deliciousness.

I really hope you guys try this and enjoy it as much as my whole family has. They all disappeared a bit too quickly, haha.

Before you move on and find out how to make these bad boys I got to give you a tip! I personally loooove these straight out the freezer, which is where I store them. None of the layers go too hard and are just the right “ice creamy” consistency, in my opinion. Utterly scroumptious!



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This one I made with pistachios instead of peanuts

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Scrumptious homemade Snickers

[Vegan, whole food, gluten-, oil-free, fruit sweetened, paleo, hidden vegetable]

Servings: 30 medium-sized bars      Prep time: 20-30 minutes     Baking time: 20 minutes

(Optional freezing time: 1 hour)    Total time: 40-50 (+1 optional hour for freezing)


  • 250g / 25 pitted dates
  • 1,5 dl / 2/3 cup water
  • Approximately 1,5 dl / 2/3 cup / 100g roasted peanuts or other nuts of choice or buckwheat or other crunchy toppings
  • Approximately 100-200g dark choclate chocolate

Bottom biscuit layer

  • 3,5 dl / 1 1/2 cups oat flour*
  • A small pinch of salt
  • 1,5 tsp baking powder
  • 2 dl / 3/4 cup date purée

Caramel layer

  • 200g / 7 ounces / one medium cooked and peeled sweet potato
  • The rest of the date purée
  • A pinch of salt
  • 1/2-1 tsp cinnamon, depending on preference
  • 1/2 tsp vanilla extract or essence
  • 3 tbsp roasted nut butter


  1. Turn on and set the oven to 175ºC / 350ºF. Mix the dates smooth together with the water in a powerful mixer or food processor.
  2. In a mixing bowl combine 2 dl / 3/4 cup+1 tbsp of the date paste and all the ingredients for the biscuit layer.
  3. Line a 20 x 20 cm / 8 x 8 inch tin with baking parchment. Push and spread out the dough in the tin. Pierce with a fork and then bake for 20 minutes or until golden. Let cool in the freezer.**
  4. As the base is baking, start to prepare the caramel layer. Mix all of the ingredients for the smooth in the same mixer/food processor as before.
  5. Evenly spread the caramel paste on the biscuit layer, once cool. Evenly divide the peanuts all of the “cake”, slightly push them down. Cut into 30 bars (or how ever many you fancy. ;)) I personally find it a lot easier to cut the “cake” if has been frozen and thawed for a couple of minutes, buuuut if one doesn’t have the patience you can skip that step.
  6. Melt the chocolate in the microwave or over a water bath. Dip and coat the bars in the chocolate. Let the chocolate harden (it hardens in a matter of seconds if the bars have been frozen, as they are if you decided to follow my optional step.) Devour or simply enjoy in your own pace. 😉

*or any other flavour wise suitable flour for example any nut flour of choice, almond, coconut, etc.

**You could also skip the baking powder and skip the baking and just let it stiffen in the freezer.


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