The Snickers has a surprise ingredient. Can you guess what it is? There is no added sugar to the filling of either of these chocolate candy bars and I used dark chocolate chips (but you could easily make your own chocolate by combining coconut oil, cocoa powder and stevia or coconut sugar). I just didn’t have time for that. So these recipes will ask you to melt chocolate for the coating. I tried to keep the coating thin so it wouldn’t add a ton of calories or take away from the filling.
My favorite part of making these chocolates was having Dave taste the Mounds bar. While trying a bite he said “Oh wow this is good”. I looked at him with a major side eye “Did you doubt it would be good”? He said “No, but theses are really good!”
With all the pumpkin and apple recipes floating around this time of year, I still just crave candy bars in October, reminiscent about dressing up, trick or treating, and being 7 again. Since my palate has changed the store bought versions just don’t make the cut – so here is my version. Enjoy!
Homemade snickers are easier to make than you think! Stock up your freezer with these bad boys and get your candy bar fix!
- 1/2 cup cooked quinoa cooled - SURPRISE INGREDIENT!
- 1/4 cup vanilla cashew butter. See instructions below
- 1/4 cup date purée See instructions below
- 2-3 tablespoons chopped pecans or peanuts
- 1 cup chocolate chips melted in microwave 90 seconds stirring every 30 seconds
- Make cashew butter or mix in 1/2 teaspoon vanilla into store bought cashew butter.
- Soak and purée dates.
- On a piece of wax paper, spread a thin layer of melted chocolate 8x6 inches. Freeze 5 minutes to harden.
- Mix the quinoa and cashew butter together until a homogeneous mixture is formed. Spread over frozen chocolate base.
- Add thin layer of date paste and sprinkle evenly with pecans or peanuts.
- Freeze for 10 minutes. Cover with remaining chocolate working quickly as the chocolate will set almost immediately. Freeze to harden 30 minutes
- Using a sharp knife dipped in hot water cut into equally sized candies. Continue to dip the knife in hot water to easily make clean cuts through the candy. I made about 30 with mine as I like them bite sized.
Homemade Cashew Butter
Creamy cashew butter is so easy to make! It'll be your new nut butter fav!
- 2 cup Cashews
- Roast 2 cups of raw cashews for 6-8 minutes until fragrant. Add to food processor with small pinch of salt and 2 scoops stevia. Process 2-5 minutes until butter is formed. When roasted cashews give into becoming butter pretty quickly! Add 1 tsp vanilla and spin until incorporated. This makes more cashew butter than you will need but I'm sure you can find a use for it (amazing on pancakes and apples).
Date Purée the secret ingredient to any homemade candy bar!
- .5 cup Dates
- To make, soak about 1/2 cup pitted dates in hot water for about an hour. Drain the water and purée in the food processor or blender. If you don't have a blender you can finely chop the dates then soak them in hot water. After an hour they should be soft enough to make into a paste with the back of a fork).
Homemade Almond Joy
Control what goes into your candy and make your own! This Almond Joy candy recipe is just as much fun to make as it is to eat!
- In a medium mixing bowl, combine the coconut cream, milk, protein powder, coconut extract and stevia.
- Once thoroughly mixed, add the unsweetened coconut flakes and taste for sweetness.
- In a separate glass bowl, pour the chocolate chips and coconut oil into the bowl. Make sure the bowl is dry – as any water will cause the chocolate to seize up upon stirring. Microwave the chocolate mixture for 90 seconds (stirring every 30 seconds). Using the heat in the bowl, you should be able to get the chips to all melt without going past 1:30.
- On a sheet of wax paper, spread a thin layer of chocolate. I made a rectangle of about 8X6 inches. You can always make another smaller rectangle if you find that your original layer was too small. IF your layer is too large, you can always cut off the excess chocolate and add it back into the melted chocolate.
- Place on a flat cookie sheet in the freezer for 5 minutes to set the chocolate.
- Take out of freezer and spread the coconut mixture on top of the chocolate layer. Place back in freezer 5 minutes.
- Take out of freezer and cut the chocolate coconut bar into similar sized logs about 1 inch in width. If you are going to cover these in chocolate, you check the chocolate and make sure it’s still spreadable. If not, you may want to heat chocolate mixture 15-20 seconds in the microwave if it has loss some of its viscosity while waiting for the bars to freeze.
- If you decide to make almond joy’s, add a row of almonds down the center of each bar. If you are making mounds, you can either stop at this point or cover the coconut mixture in chocolate.
- For the almond joys, cover the top of the coconut and almonds with chocolate, working quickly to spread the chocolate mixture.
- Place immediately in the freezer to harden.
Take out of freezer after 10 minutes and cut with a knife that has been dipped in HOT water (to help avoid breaking).
- The original recipe for this calls for sweetened condensed milk. I personally think that has a very sweet vanilla undertone – which is why I added the vanilla protein powder.
What About You
- Whats your favorite candy bar?
- Almond Joy or Mounds?
- Did this post make you sing “sometimes you feel like a nut, sometimes you don’t” – I hope it did now!