A healthy, 100% plant-based version of the popular candy bar kids and grown-ups are not able to resist.

I always enjoy making vegan treats for my non-vegan friends. Always a hit and though I will never be able to convert them to plant-based munchers, sparking their curiosity is a mission accomplished.

Most of them are asking not only my vegan sweet recipes but dinners too. If everybody would commit to eating no animal products one (or more) days a week this world would already be a much better place.

But let’s talk snicker bars….. The soft, sweet nougat and gooey caramel, topped with crunchy nuts and a homemade chocolate layer are just to die for. Believe me when I say this is the best dessert I have ever made.

I know I say this a lot but then I keep improving my vegan dessert skills.

This is my entry to the Qurator's Tasty Tuesday #75. Are you a foodie too? Definitely check out this lovely weekly steemit contest.

VEGAN SNICKER BARS (SUGAR-, DAIRY- AND GLUTEN-FREE)

INGREDIENTS

½ cup cashew nuts, roasted

Date caramel layer

1.5 cup dates, pitted
2-3 tbsp raw coconut palm paste or nectar (nut butter works too)
1 tsp vanilla extract
¼ tsp Himalayan pink sea salt

Nougat layer

1¼ cup oat flour
⅓ cup of the date caramel

FYI: No oat flour, blend oldfashioned rolled oats until powder.

Vegan chocolate

⅓ - ½ cup raw cacao powder
⅓ - ½ cup extra virgin coconut oil

FYI: we like dark chocolate, if you like it a little less bitter, add a little maple syrup or coconut nectar.

DIRECTIONS

Roast cashew nuts in the oven or pan. I roasted mine in the oven with a little coconut oil.

Combine all caramel ingredients in a blender and process until a smooth paste.

In the same blender, no need to clean, combine oat flour and ⅓ cup of the caramel you just made. Blend until homogeneous.

Line a cake pan or plastic container that is not too wide with plastic foil or baking paper. Evenly press down the nougat layer.

Add the remaining date caramel, use a spatula to spread evenly.

Then sprinkle the toasted nuts on top and gently press them down in the caramel layer. Freeze for 60 to 90 minutes to fully set.

Meanwhile, melt coconut oil if you live in a colder climate. Where we live, coconut oil always in a liquid state. Mix raw cacao and coconut oil until smooth.