Snickers 2 ways
Watch the video to see detailed instructions
Vegan snickers bars (Original & healthier version)
Ingredients:
Original Snickers
-Nougat-
- 0.5 cups of sugar
- 40 ml of water
- squeeze of lime
- 0.5 tsp agar agar
- 3-4 tbsp almond powder
- 0.5 cup sugar
- 0.25 cup water
- 50 g vegan butter or margarine
- 30-60 ml whipping cream (not whipped)
Healthier snickers
-Nougat-
- 100 g boiled cashew nuts
- 4 tbsp coconut cream (no water)
- 50 g almond powder
- 1 tsp coconut oil
- 2 tbsp maple syrup
- 150 g pitted dates
- Oat milk
Chocolate cover for both versions
- 200 g dark chocolate melted and mixed with 2 tsp of canola oil
Cooking instructions:
Original Snickers:
- Prepare nougat: Heat 1/2 cup sugar, 40ml water, and lime juice in a saucepan. Bubble on medium heat for 10 minutes. Take off heat when the syrup has a gel-like texture. Add 1/2 tsp agar agar powder, mix well, then move to a stainless steel bowl. Whisk in 4 tbsp almond powder. Move the mixture to a parchment paper and shape it into a 1/2 cm thick rectangle. Keep it in the fridge for 30 minutes.
- Prepare caramel sauce: Heat 1/2 cup sugar and 1/4 cup water in a saucepan. Let it bubble on medium heat until the sugar caramelizes and turns an amber color. Add 50g vegan butter, mix well, then take off heat. Add 30ml non-whipped whipping cream and let it cool down to room temperature. Add more cream if needed.
- Layer the nougat with caramel sauce and peanuts, then add another layer of caramel sauce. Cut into bars and put in the fridge for 30 minutes until firm.
- Cover with chocolate: Melt chocolate and add 2 tsp of canola oil to it. make a base layer, lay down the snickers bars on it then cover with chocolate. Put back in the fridge until the chocolate has hardened.
- Prepare nougat: Boil 100g cashew nuts for 15 minutes. Drain and add to a high-speed mixer with 4 tbsp coconut cream, 50g almond powder, 1 tsp coconut oil, and 2 tbsp maple syrup. Mix until creamy and thick. Pour into a container and freeze for a few hours.
- Prepare caramel sauce: Blend 150g pitted dates and oat milk in a food processor until smooth and silky.
- Add to the nougat and peanuts layer on top. Put in the fridge until ready to cover with chocolate.
- Cover with chocolate: Melt chocolate and add 2 tsp of canola oil to it. make a base layer, lay down the snickers bars on it then cover with chocolate. Put back in the fridge until the chocolate has hardened.