Raw Vegan Low Carb “Snickers” Candy Bar
This recipe is a low carb and low fat variation on a recipe that I have developed over the years! It is a FAN favorite and it does not last in my house for more than a few days...
NUTRITION: only 167 CALORIES and only 6.3 NET CARB per bar, with 8.5g of FIBER per bar (total carbs 14.8g).
YES, this recipe calls for dates, which are typically high in carbs... however, I used VERY SMALL DATES (whole foods brand) and 6 dates is only 110 calories and 27 net carbs (that is the same as a banana and they will be divided between 10 bars), so please do not freak out when you see “dates” in the recipe! Just make sure you use the same ones I use, and if you can only find the large medjool dates then drop the number of dates the recipe calls for the 1 per layer.
1/4 cup Peanut Butter
1/4 Cup PB Powder
1 TSP Coconut Oil
1/4 cup coconut shredded
2 SMALL pitted dates
1 TBS Fiber Syrup
3 tbs pb powder
1 tbs coconut oil
4 pitted dates
1/8 tsp salt
2 tbs almond milk
1. BASE: mix all ingredients in food processor until smooth, line 9x9 baking dish with wax paper, press the base layer into the baking dish, squish it down firmly and then place in freezer for 5 minutes
2. CARAMEL: put all ingredients in food processor and blend until smooth, spread this layer on top of the base layer and place back in the freezer for 5 minutes (the longer, the better)
3. CHOCOLATE: melt the chocolate and coconut oil
4. Remove the base+caramel from the baking dish, cut into desires shape/squares, dip each square in chocolate and place on wax paper lined baking sheet. Top each square with peanuts and then place in the freezer for 30 minutes.