Raspberry Cashew Snickers Bars
This is a fun healthy spin on a childhood classic! These Raspberry Cashew Snickers Bars are seriously next level and you will want to eat the whole batch in one sitting! They are paleo, gluten free, and vegan friendly! A candy bar without all the refined sugar and inflammatory ingredients? I think yes! Also if you've never had snickers with cashews instead of peanuts then you're missing out! trust me they are to die for!
Equipment
- Silicone bar molds
Ingredients
For the nougat
- 1 cup almond flour
- 1/4 cup vanilla protein powder
- 3 tbsp raw cashew butter almond butter
- 2 tbsp maple syrup
- 2 tbsp melted coconut oil
For the cashew caramel
- 2/3 cup roasted cashew butter
- 1/4 cup maple syrup
- 1 tbsp melted coconut oil
For the raspberry jam
- 1 cup frozen raspberries
- 1/3 cup filtered water
- 2 tbsp chia seeds
- 1/4 cup maple syrup
For the chocolate coating
- 1 1/2 cups chocolate chips
- 3 tbsp melted coconut oil
Other Ingredients
- 1/3 cup chopped cashews
- Freeze dried raspberries(optional)
Instructions
- Make your raspberry jam by heating up the raspberries, maple syrup, filtered water and chia seeds in a small sauce pan over medium heat. When it starts to bubble let it simmer for 10 mins then set aside to cool.
- Next, make your caramel by warming up the cashew butter, 1 tbsp melted coconut oil, and maple syrup in a small sauce pan over low heat. Stir frequently until everything is smooth and creamy. Set aside to cool.
- Then, make your nougat by mixing together the almond flour, vanilla protein powder, cashew butter, 2 tbsp maple syrup and 2 tbsp melted coconut oil in a bowl.
- Take your silicon bars mold and spoon the nougat mixture evenly among them and flatten it out. then add some raspberry chia jam into the bar molds. lastly add the caramel to each bar mold and top with chopped cashews. Place bars in the freezer for 30 mins.
- Melt your chocolate chips with the 3 tbsp coconut oil. Take the mold out of the freezer and carefully take the bars out of the mold. Dip each bar into the melted chocolate using a fork and then place on a parchment paper lined baking sheet.
- Let them set for a couple mins then drizzle some more chocolate and sprinkle some freeze dried raspberries to make them look pretty!
Notes
Store in the fridge for up to a month or freeze for up to 3 months.