Nickel Allergy Friendly Vegan Snickers Bites
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Learn more →Ingredients
16 servings
For the nougat base
- 1 ½ cups medjool dates, pitted
- 1 cup roasted unsalted peanuts, divided
- 2 tbsp peanut butter
- 1 tsp vanilla extract
- ¼ tsp salt
For the caramel layer
- ½ cup full-fat coconut milk
- ½ cup maple syrup
Chef's tipUse the same amount; honey is a little thicker and slightly sweeter. - 3 tbsp peanut butter
- ½ tsp salt
- 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)
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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