Healthier Take 5 Candy Bars
I almost forgot how GOOD take 5 candy bars are, and making them from scratch is definitely the way to go! These healthier take 5 candy bars are so easy to make and is dairy, gluten, grain, and refined sugar free! I am a firm believer in enjoying your favorite treats without all the processed ingredients! Warning: It’s hard not to eat them all in one sitting because they are that delicious!
What you will need
Chocolate Chips – Most candy bars have chocolate of course! I always use dairy free and refined sugar free chocolate chips. One of my favorites is Hu Kitchen Hu Gems.
Coconut Oil – This is what we will melt the chocolate with to help thin out the texture, and add the the peanut butter filling to solidify it when chilled.
Peanuts – I like to use dry roasted peanuts that way any inflammatory seeds oils are avoided. Unfortunately a lot of nut are cooked in seed oils.
Maple Syrup – This is my preferred sweetener for the peanut butter filling layer.
Coconut Flour – This is what we will use to add the the peanut butter mixture and caramel to soak up some of the oil so it will be more firm and set when chilled.
Peanut Butter – I always opt for organic when it comes to peanuts because conventionally grown ones are heavily sprayed with pesticides. When selecting a good quality peanut butter, you want to look for ones that are made with only peanuts and salt, and no added oils or sugar!
Pretzels – I love using the grain free pretzels by the brand Savor by Suzie. You can substitute with another gluten free pretzel option though!
Coconut Sugar – This is what we will use to sweeten the caramel sauce!
Coconut Cream – I love to make my homemade vegan paleo caramel sauce using full fat coconut milk from the can.
Vanilla Extract – This adds a lovely flavor to the caramel sauce.
*You will also need a silicone candy bar mold. I used this one here for the recipe!
How to make the healthier take 5 candy bars
First, make the caramel sauce, add 1 cup coconut cream from the can(no liquid), 1/2 cup coconut sugar, and 1 tsp vanilla extract to a small sauce pan. Heat mixture over medium heat and bring to a boil then then simmer for about 15 mins. Stir frequently, and it will reduce down and thicken. Let cool it for a few minutes. Once the caramel has cooled a bit, add in the 2 tbsp peanut butter and 2 tbsp sifted coconut flour and stir well. Set aside for later.
Next, make the peanut butter filling mixture by combining the creamy peanut butter, melted coconut oil, maple syrup, and coconut flour. layer the ingredients for the candy bars in the silicone bar molds by first piping the peanut butter mixture for the bottom layer. Add about 3 pretzels in each of the bar molds on top of the peanut butter layer. Then pipe the caramel mixture on top of the pretzels. Add the peanuts on top of the caramel layer filling the bar molds and place the bar mold in the freezer for at least 2 hours to set.
Melt the chocolate chips with the coconut oil either in a double boiler or in the microwave in 30 second increments. Take the bars out of the mold in the freezer and dip in one in the melted chocolate then place on a parchment paper to set. Cut the excess chocolate of around the bars and store in the fridge in an air tight container. You can take them out of the fridge and leave out for 30 minutes for a more gooey texture.
Other recipes you will enjoy
Raspberry Cashew Snickers Bars
Healthier Take 5 Candy Bars
Equipment
- 1 Silicone bar mold
- Piping bags
Ingredients
- 2 cups chocolate chips
- A few gluten free pretzels(3 per bar)
- 1/2 cup dry roasted peanuts
- 1 tsp coconut oil
For the caramel sauce
- 1 cup coconut cream
- 1/2 cup coconut sugar
- 1 tsp vanilla extract
- 2 tbsp sifted coconut flour
- 2 tbsp peanut butter
For the peanut butter filling
- 2/3 cup creamy peanut butter
- 2 tbsp melted coconut oil
- 1/2 cup maple syrup
- 4 tbsp sifted coconut flour
Instructions
- To make the caramel sauce, add 1 cup coconut cream from the can(no liquid), 1/2 cup coconut sugar, and 1 tsp vanilla extract to a small sauce pan.
- Heat mixture over medium heat and bring to a boil then then simmer for about 15 mins. Stir frequently, and it will reduce down and thicken. Let cool it for a few minutes.
- Once the caramel has cooled a bit, add in the 2 tbsp peanut butter and 2 tbsp sifted coconut flour and stir well. Set aside for later.
- Make the peanut butter filling mixture by combining the creamy peanut butter, melted coconut oil, maple syrup, and coconut flour.
- layer the ingredients for the candy bars in the silicone bar molds by first piping the peanut butter mixture for the bottom layer.
- Add about 3 pretzels in each of the bar molds on top of the peanut butter layer. Then pipe the caramel mixture on top of the pretzels.
- Add the peanuts on top of the caramel layer filling the bar molds.
- Place the bar mold in the freezer for at least 2 hours to set.
- Melt the chocolate chips with the coconut oil either in a double boiler or in the microwave in 30 second increments.
- Take the bars out of the mold in the freezer and dip in one in the melted chocolate then place on a parchment paper to set.
- Cut the excess chocolate of around the bars and store in the fridge in an air tight container. You can take them out of the fridge and leave out for 30 minutes for a more gooey texture.
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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