This article is shared with permission from our friends at paleohacks.com.
Craving something sweet? You’ll love this simple Paleo Snickers Bar, made with coconut butter, date caramel, crunchy chopped nuts, and delicious dark chocolate.
Sometimes, you just want a piece of candy. But traditional confections are full of refined sugars and grains. By making easy ingredient swaps and using nutrient-dense foods like coconut butter and dates, you can make your own Paleo-friendly candy!
Your regular Snickers bar from the convenience store is loaded with unhealthy ingredients:
- Soy lecithin
- Artificial flavor
- Corn syrup
- Hydrogenated soybean oil
Luckily, these homemade ones are free of dairy, sugar and corn syrup!
I know you’re probably thinking that making candy sounds like a ton of work. Good news: When you get rid of refined sugars, you also get rid of the need for crazy food colorings and weird flavorings you can’t buy anywhere. And you don’t have to boil white sugar on your stove for what seems like an eternity. Making homemade candy just got a lot easier.
This simple recipe requires just seven ingredients, a food processor, and a glass baking dish. That’s it! The layers of these mock Snickers bars are made by simply blending some whole-food-based ingredients together and chilling them in the freezer. Feel free to change up the chopped nuts in the filling to suit your tastes. The recipe makes fifteen “fun-size” candy bars, so one batch will go a long way.
Gather your ingredients, food processor, and baking dish, and make a batch of these. They’re the perfect after-lunch, after-dinner, or, whenever-you-feel-like-treating-yourself sweet!
Paleo Snickers Bar
Serves: 15 candy bars
Prep time: 30 minutes
Cook time: None
- 2 cups unsweetened coconut flakes
- ¼ cup plus ⅓ cup maple syrup (divided)
- 2 tablespoons coconut flour
- ¼ cup pitted dates
- 2-3 tablespoons melted coconut oil
- ¼ cup chopped nuts
- 1-½ cups chopped dark chocolate
- Toast coconut flakes in a dry skillet until golden. Then transfer them to a food processor, and process until a smooth butter forms. Measure out ½ cup of toasted coconut butter, and set the rest aside.
- In a food processor, combine the toasted coconut butter, ¼ cup maple syrup, and coconut flour. Process until the mixture forms a dough.
- Press into the bottom of an 8×8” glass baking dish.
- In the food processor, combine the dates, ⅓ cup maple syrup, and coconut oil. For a few minutes, process until very smooth; you want this very well-pureed.
- Spread this mixture over the bottom layer of the glass dish.
- Sprinkle evenly with chopped nuts; press them down a little bit into the caramel layer.
- Freeze until set.
- Remove the dish from the freezer, and cut into small rectangles (for “fun size” candy bars).
- Carefully melt the chocolate over low heat; you want it melted, but not hot.
- Dip each of the candy bars in chocolate, place on a platter or cookie sheet, and freeze until set.
- Enjoy! Store leftovers in an airtight container in the fridge or freezer.