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Protein Snickers Bars

Name: Protein Snickers Bars
Prep time: 20 min
Yield: 1 serving
Ingredients: 1 cup oats; 1 cup roasted peanuts; 1/4 cup Form chocolate peanut protein; 1 tsp salt; 140g smooth peanut butter; 2 tbsp maple syrup; 3 tbsp (melted) coconut oil; 1/4 cup plant-based milk; 1/2 cup (pitted) medjool dates; 1 tsp vanilla essence; 112g (chopped) dark chocolate; a pinch flaky sea salt

Peanut Butter • Dates • Dark Chocolate

Delicious no-bake Protein Snickers Bars, re-creating your favorite chocolate bar with whole food ingredients. These bars have a delicious cookie base with Form Chocolate Peanut Performance Protein and a smooth and creamy salted date and peanut butter caramel filling. With plenty of crunch, these are also dipped in dark chocolate for a dreamy snack or dessert.

Prep Time: 20

Difficulty: Skilled

Ingredients: 12

Recipe Serving Size: 12

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Ingredients

1 cup
1 cup
1/4 cup
1 tsp
140g
2 tbsp
3 tbsp (melted)
1/4 cup
1/2 cup (pitted)
1 tsp
112g (chopped)
a pinch

oats
roasted peanuts
Form chocolate peanut protein
salt
smooth peanut butter
maple syrup
coconut oil
plant-based milk
medjool dates
vanilla essence
dark chocolate
flaky sea salt

Preparation

Line a 15-cm/6-inch square baking pan with baking parchment. Soak the dates for the filling in boiling water for 10 minutes and then drain them.
First, make the base: add the oats and 1/2 cup peanuts to your Beast and blitz to a fine flour-like texture. Add this into a small mixing bowl with the protein powder, 1/4 cup peanut butter, maple syrup, 1 tbsp melted coconut oil and 1 tbsp plant-based milk. Stir to a sticky mixture that holds together when pressed between two fingers.
Pour all of the base mixture into the pan and press down firmly to make a compact layer. Chill in the fridge while you continue.
To make the caramel: add the soaked and drained dates, remaining plant-based milk, 1/4 cup peanut butter, 2 tbsp coconut oil, vanilla essence and salt to your Beast and blend until really smooth. Stop to scrape down the sides as necessary.
Remove the baking pan from the fridge and spread the caramel all over the base. Sprinkle over the peanuts and press down lightly. Return the pan to the fridge (or freezer) for 2 hours, or until firm to touch.
For the chocolate coating: melt together the chocolate and 1 tsp coconut oil in a heat-proof bowl over a pan of simmering water (known as a bain-marie) or in the microwave, until glossy.
When ready to coat, lift the bars out of the tin and use a sharp, warmed knife to slice the snickers bars into 10 pieces. Now, dip each one into the melted chocolate, face down, to coat the peanut and caramel middle. Allow the excess to drip off and transfer to a plate.
While the chocolate is still warm, sprinkle over some crushed peanuts and flaky salt, if desired. Allow to set in the fridge for 10 minutes.
Enjoy straight away or keep these bars in a sealed container in the fridge for up to 1 week, or in the freezer for 1 month. Allow them to defrost before eating.11