Low Sodium Vegan Snickers Bites

Total time1 hr 35 min

Prep time35 min

Cook time0 min

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Ingredients

16 servings

For the nougat base

1 ½ cups medjool dates, pitted
1 cup roasted unsalted peanuts, divided
Planters Dry Roasted Unsalted Peanuts - 16 Oz Hampton Farms Peanuts Unsalted Roasted Jumbo - 24 Oz Feridies Unsalted Virginia Peanuts Kroger Unsalted Peanuts Kroger Unsalted Dry Roasted Peanuts
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2 tbsp peanut butter
1 tsp vanilla extract
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the caramel layer

½ cup full-fat coconut milk
½ cup maple syrup
3 tbsp peanut butter
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ cup roasted unsalted peanuts

For the chocolate coating

1 ½ cups vegan chocolate chips
1 tbsp coconut oil
flaky sea salt, for sprinkling (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides. Add the dates, 1 cup peanuts, 2 tbsp peanut butter, vanilla extract, and 1/4 tsp salt to a food processor and process until the mixture clumps together and pulls away from the sides, about 1–2 minutes.
2
Press the date-peanut mixture firmly and evenly into the bottom of the prepared pan using the back of a spoon or damp fingers. Freeze for 15 minutes while you make the caramel.

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