Healthy Snickers / Bounty bar (gluten free, vegan, no bake)

Healthy Snickers Bar - gluten free, grain free, dairy free, refined sugar free
Healthy Snickers Bar – gluten free, grain free, dairy free, refined sugar free

If you asked me what would be better than a Snickers or Bounty, I’d have to say a Snickers AND a Bounty! Don’t you think? But wait – before you run to the nearest vending machine or fuel station to indulge in said lovelies, wouldn’t it be even more satisfying to make these babies yourself, knowing you’d have a healthy treat in the end?

This recipe allows you to whip up your own Snickers/Bounty bar in next to no time! Sure, it needs some chilling, but other than that, the process couldn’t be easier. And as there is no baking allowed, you save some energy, too. Good for the environment, good for your wallet. Oh, and like all my recipes, these bars are not only good for you and easy to prepare, they also taste amazing! And if you belong to the family of health nut cooks and bakers, you should have all ingredients in your pantry ready to go, which is an added bonus (if the weather in your place is like Melbourne at the moment, you surely don’t want to leave the house, not even for buying ingredients!).

Okay, but what IS this, I hear you asking? A Snickers, a Bounty, or what? Well – I think it takes the best of both worlds, i.e. peanuts and coconut. Of course, if you use any other nut butter than peanut butter, then the Snickers aspect would be lost, but it would certainly still be delicious! I could also call these superfood slices as something so yummy, satisfying and still good-ish for you must be a superfood slice, but it seems that these days, superfood slices need to involve goji berries and acai and these ones have neither (feel free to include them though – a goji Bounty bar, wouldn’t that be nice?). Coconut and peanut make a great item and the bitter chocolate topping cuts nicely through the sweetness and gives the whole creation a lift. So the only thing missing is a name!

Maybe just make them and then find a good name. If you come up with one, just let me know. 🙂

Makes 20 slices

For the base:
150g peanut butter (or other nut or seed butter)
100g desiccated coconut
80g rice malt syrup (or honey if not vegan)
25g raw cacao

For the filling:
150g peanut butter (or other nut or seed butter)
80g rice malt syrup (or honey if not vegan)
20g coconut oil, melted
dash of vanilla essence

For the topping:
20g rice malt syrup (or honey if not vegan)
20g raw cacao
20g coconut oil, melted
chopped nuts to decorate (optional)

Line a 20x20cm baking tin with baking or greaseproof paper. Mix the four base ingredients one by one in a large mixing bowl until very well combined. I’d recommend elbow grease here rather than a processor as you’ve got more control and won’t end up with a mess. It shouldn’t take long before a ball forms; adjust the wet/dry ingredients if you have issues with the consistency, but it shouldn’t be a problem. Press the coconut mass evenly into the prepared baking tin and make sure that it sits in there really firmly. If you can, use a heavy item such as a book to press it down even further. Put in the fridge to set.

Meanwhile, prepare the filling by mixing the filling ingredients until everything is mixed through and smooth. Spoon on top of the chilled base and spread evenly with a spatula. Return tin to the fridge.

Lastly, mix the topping ingredients – you might want to place this into the microwave for 20 seconds to make it nice and thin, but strictly no more than 20 seconds. Pour over the chilled slice, sprinkle with chopped nuts if you like and return to the fridge again for at least four hours or overnight before cutting in slices/squares.

This slice freezes very well and can be eaten straight out of the freezer, so it is a great option to make to have a healthy and filling snack on hand whenever you need it.

Enjoy!

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